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Andre’s Favourite Mushroom Pasta

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My husband is not a pasta guy but this recipe is irresistible to him so you know it’s gotta be good! It’s easy to make and can be ready in under 30 minutes. It’s hearty from the mushrooms which offer a satisfyingly meaty texture and the light creamy sauce is so flavorful and comforting.
It’s so good, I guarantee you will be sneaking bites out of the fridge when you’re looking for a snack!
Course dinner
Cuisine Italian
Keyword easy Italian recipe, mushroom pasta, shiitake
Prep Time 30 minutes
Servings 2 People

Ingredients

  • 230 g dried pasta (8oz) See note
  • Kosher salt
  • 1/4 cup extra virgin olive
  • 1 tablespoon butter
  • 2 French shallots (sometimes called dry shallots) minced
  • 5 garlic cloves minced
  • 2 handfuls Shiitake mushrooms, caps sliced thick, stems discarded or 8oz
  • 1 teaspoon fresh rosemary finely chopped
  • 1/4 cup tomato paste
  • ¼ cup red wine
  • 2 heaping tablespoons Boursin cheese such as Garlic and Fine herbs Truffle or sub with Philadelphia Cream Cheese
  • freshly grated Parmigiano-Reggiano or a mix of parm and pecorino
  • ½ cup packed parsley
  • 1/2 fresh red chilies minced
  • Fresh cracked black pepper
  • Olive oil

Instructions

  • Instructions
  • In boiling salted water, cook pasta according to package instructions.
    Reserve 1 cup of the pasta water then drain the pasta.
  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (adjust heat so that the garlic doesn’t burn).
  • Add all the mushrooms and sauté for a couple of minutes. Once cooked down a little and have taken on some colour, season with a good pinch of kosher salt, and the rosemary. Combine and cook until the rosemary is fragrant, 30 seconds.
  • Add the tomato paste and combine with the mushrooms. When the paste has darkened slightly, add wine and about ½ cup of the pasta water to start, reserving the rest for later.
    Cook over medium heat for about 3 to 5 minutes until slightly reduced and thickened.
  • Add the cooked pasta to the pan and toss to combine. Add your Boursin and combine with the pasta mixture until fully coated. Add a little more of the pasta water as needed so that everything is coated and glossy.
  • Sprinkle on a generous amount of Parmigiano cheese (or Parm/Pecorino mix)
  • Sprinkle with parsley, minced red pepper, fresh cracked pepper and a ribbon of fresh olive oil
  • Serve and enjoy!

Notes

My favourite pastas for this recipe are Cavatelli by Granoro or Abissini by Michele Portoghese, both available at Terrone
Abissini are short ridged curls and they may be my number 1 choice.
The fresh hot red pepper is key here but if you don’t have any you can sub with dry red pepper flakes.
This recipe can be easily doubled. This is suitable for 2-3 people. It can serve 4 smaller portions.