Whether you’re a mushroom-lover or mushroom-hater we’ve got the mushroom pasta recipe for you – kind of weird that you’re looking for mushroom pasta recipes if you hate mushrooms, but hey, we won’t judge.
Ingredients
Simple Mushroom Pasta Ingredients:
1 Tbsp kosher salt + more as needed
8 oz dried spaghetti
1 Tbsp olive oil
1 Tbsp unsalted butter
6 oz white button mushrooms, washed + dried + sliced
½ small shallot, finely chopped
1 clove garlic, peeled + minced or crushed
⅓ Cup dry white wine
Optional: ¼ tsp crushed red pepper flakes
1 Tbsp parsley, chopped + more to garnish
¾ Cup heavy cream
Optional: 1 tsp lemon zest
½ Cup parmesan cheese, grated
To taste freshly ground black pepper
Miso Mushroom Pasta Ingredients:
1 Tbsp kosher salt + more as needed
8 oz dried bucatini
1 Tbsp olive oil
6 oz shiitake mushrooms, trimmed + sliced
4 oz oyster mushrooms, trimmed + sliced
½ shallot, finely chopped
1 clove garlic, peed + minced or crushed
3 Tbsp sherry
3 Tbsp unsalted butter, room temperature
2 Tbsp red or white miso
⅓ Cup parmesan cheese + more to garnish
Juice of ½ lemon
2 tsp chopped tarragon
To garnish: chopped parsley
Norchina Pasta Ingredients:
1 Tbsp + ½ tsp kosher salt + more to taste
8 oz dried mezze rigatoni
8 oz ground pork
2 garlic cloves, minced + divided
1 tsp fresh rosemary, chopped
¼ tsp fennel seeds, crushed
¼ tsp crushed red pepper flakes
⅛ tsp freshly grated nutmeg
1 Tbsp olive oil
4 oz cremini mushrooms, stems removed + finely chopped
⅓ Cup dry white wine
1 Tbsp parsley, chopped + more to garnish
¾ Cup heavy cream
½ Cup pecorino cheese
To taste freshly ground black pepper
Method
Simple Mushroom Pasta Method:
Bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
Meanwhile, add the oil and butter to a large high-wallet skillet and heat over medium heat. Season the melted butter/oil with a sprinkling of salt, then add the mushrooms to the skillet. Cook until the mushrooms have lost all of their moisture and have started to brown, about 5-7 minutes.
Add the shallot and cook for 2-3 minutes or until the shallots begin to turn translucent.
Add the garlic and cook for an additional 30 seconds or until fragrant.
Deglaze the pan with the wine and cook until the liquid has reduce by about half of its original volume, about 2-3 minutes. Add the red pepper flakes (if using) and parsley and cook for 30 seconds.
Turn the heat to medium-low, then stir in the heavy cream and lemon zest (if using). Continue cooking the sauce is gently simmering and has thickened, 1-2 minutes.
Add in the nearly al dente spaghetti and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well.
Turn off the heat and stir in the parmesan cheese. Add more pasta cooking water if the sauce gets too thick. Season the pasta to taste with salt and pepper.
Serve in a large platter and garnish with more chopped parsley.
Miso Mushroom Pasta Method:
Bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
Meanwhile, add the oil to a high-wallet skillet and heat over medium heat. Season the heated oil with a sprinkling of salt, then add the mushrooms to the skillet. Cook until the mushrooms have lost all of their moisture and have started to brown, about 5-7 minutes.
Add the shallot and cook for 2-3 minutes or until the shallots begin to turn translucent.
Add the garlic and cook for an additional 30 seconds or until fragrant.
Deglaze with the sherry and cook until the liquid has reduce by about half of its original volume, about 1-2 minutes.
Transfer the ⅔ of the mushroom mixture to a high powered blender with butter, miso, and parmesan cheese. Blend until completely smooth; if the sauce is too thick to properly blend, add about ¼ cup of the pasta cooking water to the blender.
Return the mushroom sauce to the skillet with the remaining cooked mushrooms. Bring the sauce up to a bare simmer over medium heat.
Add in the nearly al dente pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well.
Stir in the lemon juice and tarragon, then season to taste with salt and pepper.
Garnish with more cheese and chopped parsley.
Norchina Pasta Method:
Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
Meanwhile, combine the pork, 1 clove of garlic, rosemary, fennel seeds, red pepper flakes, nutmeg and ½ teaspoon of salt in a medium bowl. Fold the thoroughly combine the mixture.
Add the oil to a large high-wallet skillet and heat over medium heat. Add the pork to the skillet, brown the meat, making sure to break the chunks into smaller pieces. Continue to cook for 3-4 minutes or until the pork is cooked through.
Using a slotted spoon, remove the cooked pork from the skillet and set side in a paper towel-lined bowl. Add the finely chopped mushrooms to the skillet and cook until they have released all of their moisture, 3-5 minutes.
Add the remaining garlic clove and cook for 30 seconds or until fragrant.
Add the wine and cook until the liquid has reduced by about half of its original volume, about 2-3 minutes. Stir in the parsley and cook for 30 seconds longer.
Turn the heat to low, then stir in the heavy cream and reserved sausage. Continue cooking until the sauce has thickened, about 1-3 minutes.
Add in the nearly al dente pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well. Then, add the pecorino cheese, and stir to combine.
Season the pasta to taste with salt and pepper.
Serve in a large platter and garnish with more chopped parsley.