Mushroom Pasta with White Wine, Parmesan & EVOO
This is a deeply savory mushroom pasta built around plenty of browned mushrooms, a splash of dry white wine and Parmesan. The mushrooms stay substantial rather than disappearing into the sauce, while walnuts add a little crunch and chopped parsley brings freshness at the end.
The sauce is simple but full of flavor. White wine adds brightness and lifts the earthy mushrooms, Parmesan brings saltiness and depth, and starchy pasta water pulls everything together. Extra virgin olive oil gives the dish its richness and texture: it helps the mushrooms brown, carries the rosemary through the pan, and emulsifies with the pasta water into a glossy sauce that coats the pasta without feeling heavy.
We finish with a little more EVOO off the heat so its fresher, peppery character stays present, then garnish with chopped parsley for a clean, herbal finish.
This works as a complete main course on its own. A simple green salad alongside adds a crisp, fresh contrast to the richness of the pasta.
Ingredients (Serves 2)
- 115 g short pasta, such as rigatoni or penne
- 340 g mixed mushrooms, such as cremini, white mushrooms and portobello, thickly sliced
- 45 ml extra virgin olive oil, divided
- 2.5 ml dried rosemary
- 30 ml dry white wine
- 25 g finely grated Parmesan
- 15 g flat-leaf parsley, finely chopped, for garnish
- 20 g walnuts, roughly chopped
- Red pepper flakes, to taste
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 250 ml pasta cooking water, reserved as needed
Method
Step 1 - Cook the pasta
Bring a pot of well-salted water to a boil. Cook the pasta until just al dente. Reserve about 250 ml of the pasta cooking water, then drain.
Step 2 - Brown the mushrooms
Heat 35 ml of the EVOO in a large frying pan over medium-high heat. Add the mushrooms, spreading them out as much as possible. Cook for 7-10 minutes, stirring occasionally, until deeply golden and their released moisture has mostly cooked away. Season with rosemary, salt and black pepper.
Step 3 - Build the sauce
Add the white wine and let it bubble for about 1 minute. Add 100 ml of the reserved pasta water and cook for another 2-3 minutes, scraping up the browned mushroom juices from the pan.
Step 4 - Toss the pasta
Add the drained pasta and Parmesan. Toss vigorously over medium heat, adding a little more pasta water as needed, until the olive oil, cheese and cooking water come together into a glossy sauce that clings to the pasta.
Step 5 - Finish
Remove from the heat. Add the walnuts and red pepper flakes, then finish with the remaining 10 ml EVOO. Toss once more, divide between plates and garnish generously with the chopped parsley.
Nutrition
Per serving
Calories: 566.4 kcal
Protein: 19.1 g
Fat: 32.1 g
Fiber: 5.3 g
Approximate nutritional values.
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Garlic/Onion Note
We've omitted garlic and/or onion to keep the flavors focused and clear. If you like it, it would typically be added in Step 2 by gently cooking the garlic and shallots in the olive oil before adding the mushrooms.