Ingredients
The following ingredients have 5 Servings
- 1 pound uncooked pasta (I used pappardelle)
- 1 stick (1/2 cup) butter, divided
- 2 pounds mushrooms, cut into bite-sized pieces (I used a combo of baby bellas, shiitake and oyster mushrooms)
- 6 cloves garlic, thinly sliced
- 1 cup dry white wine
- 2/3 cup vegetable stock
- 2 tablespoons balsamic vinegar
- 2-3 large sprigs of fresh rosemary
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 2/3 cup freshly-grated Parmesan cheese, plus extra for serving
- 1/2 cup toasted pine nuts, divided
Instruction
- Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta.
- Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
- Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
- Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.
- Serve immediately, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
