Description
A delicious mushroom pasta recipe that tastes meaty despite not having any meat, and rich despite not having any cream.
Ingredients
Scale
- 1 pound of Tagliatelle or other long flat pasta
- 1 pound of mushrooms, sliced (see note 1)
- 2 Shallots, diced
- 2 tablespoons of tomato paste
- 1.5 cups of red wine
- 4 tablespoons of butter (half stick)
- 1/8 cup of olive oil
- A pinch of red pepper flakes
- 4 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Mine en place: Wipe clean and slice your mushrooms and set them aside. Dice the shallots and set them aside as well.
- Fill a pot with water and place it over medium-high heat, with enough salt for it to taste as salty as soup. Meanwhile heat olive oil in a sauté pan over medium-high heat. Add the mushrooms in an even layer and sauté for 8 minutes. DO NOT STIR for the first 3 minutes.
- After the mushrooms have been sauteeing for 8 minutes, add the shallots, thyme, salt, pepper, and crushed red pepper, and saute for 1 minute. Then add the tomato paste and sauté for 1 more minute.
- Deglaze the mushrooms with the 1.5 cups of red wine and reduce heat so the sauce simmers. Then immediately drop the pasta (assuming it takes 10 minutes to cook) into the now-boiling water.
- After about 8 minutes, the wine sauce will have reduced by half. Stir in the butter, taste for salt, then add the cooked pasta directly from the boiling water. Use tongs.
- Toss the pasta until well coated with the mushroom wine sauce. Add 1/4 cup of pasta water if the sauce seems too thick or dry. It should still be saucy.
- Enjoy!
Notes
note 1: use 2 kinds of mushrooms if possible. The total weight should be 14-16 ounces.
Keywords: mushroom pasta without cream, red wine mushroom pasta, mushroom pasta recipe