Description
A rich, savory pasta built around a glossy balsamic-butter sauce, heaps of sautéed mushrooms, plenty of Parmesan, and a handful of toasted pine nuts for crunch.
Ingredients
Scale
- 1 lb dry pasta (pappardelle recommended)
- 1/2 cup (1 stick) unsalted butter, divided
- 2 lb mixed mushrooms, trimmed and cut into bite-size pieces (e.g., cremini/baby bella, shiitake, oyster)
- 6 garlic cloves, thinly sliced
- 1 cup dry white wine
- 2/3 cup vegetable broth
- 2 Tbsp good-quality balsamic vinegar
- 2–3 large sprigs fresh rosemary
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 2/3 cup freshly grated Parmesan, plus extra for serving
- 1/2 cup toasted pine nuts, divided
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the pasta until al dente according to package directions. Before draining, scoop out and reserve one cup of the cooking water; then drain the pasta and set it aside.
- While the pasta cooks, melt 1/4 cup (4 Tbsp) of the butter in a wide sauté pan over medium-high heat. Add the mushrooms in a single layer if possible and cook, stirring occasionally, until they take on a golden color and release their juices — about 3–4 minutes.
- Add the sliced garlic and cook for another minute until fragrant.
- Pour in the remaining butter, then add the white wine, vegetable broth, balsamic vinegar, rosemary sprigs, and crushed red pepper flakes. Season with a generous pinch of salt and several grinds of black pepper. Bring the mixture to a simmer.
- Let the sauce reduce until it has thickened and the volume is about half, roughly 4–6 minutes. Remove the rosemary stems (or leave them in if you prefer a stronger herb note).
- Transfer the drained pasta back into the large pot (or a roomy bowl), then pour the mushroom-balsamic sauce over it. Add the grated Parmesan and 1/4 cup of the toasted pine nuts, and toss thoroughly to coat the noodles. If you want more sauce, stir in a few tablespoons of the reserved pasta water until you reach the desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Serve immediately, sprinkled with the remaining pine nuts and a generous shave of Parmesan.
Notes
Timing tip: For easiest coordination, drop the pasta into the boiling water once the mushroom sauce reaches a steady simmer so both components finish about the same time.