A 30-Minute Mushroom Pasta for Easy Weeknights
There’s something truly magical about a simple bowl of pasta, especially when it’s tossed with earthy, savory mushrooms. This recipe is my go-to for a quick weeknight dinner that feels incredibly elegant. While fresh porcini would be a dream, this dish is just as spectacular with easy-to-find shiitakes or even humble button mushrooms. It’s a 30-minute journey to pure comfort food bliss, proving that you don’t need a long list of ingredients to create something truly delicious. Let’s get cooking!
Ingredients
• MAKES: 4 servingsTIME: 30 minutes• 1 lb (450g) any long or cut pasta (like linguine or fettuccine)• 1/3 cup plus 1 tbsp (90ml) olive oil, divided• 1 lb (450g) shiitake or other fresh mushrooms, cleaned and sliced• 2 tbsp (30g) minced shallot or 1 tbsp (15g) minced garlic• 1/2 cup (120ml) vegetable stock or reserved pasta water• 1/2 cup (20g) chopped fresh parsley, plus more for garnish• Salt to taste• Freshly ground black pepper to taste
Instructions
1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.2. While the pasta cooks, heat 1/3 cup of olive oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms are nicely browned and have released their moisture, about 10-12 minutes.3. Add the minced shallot or garlic to the skillet and cook for another 1-2 minutes until fragrant. Turn off the heat.4. Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.5. Add the 1/2 cup of vegetable stock to the mushroom skillet and turn the heat to low to gently warm through.6. Add the drained pasta to the skillet along with the remaining 1 tablespoon of olive oil and the 1/2 cup of chopped parsley. Toss everything together until the pasta is well-coated. If the sauce seems dry, add a splash of the reserved pasta water until it reaches your desired consistency.7. Serve immediately, garnished with extra fresh parsley.
Nutritional Information
• Estimated values per serving:• Calories: 550 kcal• Protein: 15g• Carbohydrates: 80g• Fat: 20g• Fiber: 7g
Pro Tips
• for Perfect Mushroom Pasta• Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they sear and brown properly rather than steam.• That starchy pasta water is liquid gold! It helps the sauce cling to the pasta and creates a silkier texture. Always reserve more than you think you’ll need.• Elevate the flavor by rehydrating 1/2 cup of dried porcini mushrooms. Sauté them with the fresh mushrooms and use their flavorful soaking liquid in the sauce.• For a richer, creamier finish, stir in a knob of unsalted butter or a splash of plant-based cream at the very end.
