Balsamic Mushroom Pasta that tastes absolutely phenomenal! Everything you need from a meal in one bowl, sensationally delicious, and easy to prepare.
Using mezzi rigatoni pasta which is the smaller shorter version of the classic rigatoni but any pasta shape works.
Before we continue, let me please say that this plate of mushroom pasta, tastes absolutely Phenomenal! Everything you need in one bowl. Olive oil and butter coated mushrooms with balsamic vinegar in a creamy garlic and fresh thyme sauce, finished with parmesan shavings, sea salt and fresh black pepper.
There is no effort to whipping this up for supper tonight because it’s pure comfort food. It's my favorite dish with mushrooms, along with this creamy mushroom pasta.
The recipe uses just a few ingredients and while the pasta cooks, you can get a head start on the mushrooms. Pull it all together and have dinner ready in 15 minutes.
I tend to use the same button mushrooms or portobello mushroom (also known as portabellini) because they are so much easier to find at the supermarket. However, you can use any mushrooms of choice. Oyster mushrooms add a ton of flavor and have so many health benefits more so than most mushroom types.
The small problem with button mushrooms is that they lack a lot flavor in comparison to their counterparts so adding other flavorful ingredients helps. The good news is that mushrooms are high in fiber and form part of a heart-healthy diet.
Incase you wondered what the difference in cremini mushrooms and portobello mushrooms was, it's nothing more than their age, otherwise they are the same.
Balsamic Mushroom Pasta Ingredients
Mushrooms: Naturally, use any mushrooms for this recipe. Brown mushrooms (baby bellas) for umami. If it’s creativity and uiniqueness that you are looking for, then combine your own mushroom variety pack of exotic mushrooms.
Tangy Balsamic Vinegar – For an acidic tang (check the package directions for less sodium). Soy sauce is a good option too and if you're gluten intolerant then tamari sauce. There are times Ive added a tablespoon of tomato paste to the taste for extra depth!
Garlic cloves – Always add it towards the end of cooking, the last step so it doesn’t burn.
Extra-virgin olive oil – I know that salt and pepper pull all the flavors together but for me it’s the fas that do that. Whether it butter or oil, they not only add a richness to the dish but they coat verything so well and brown when its needed.
Unsalted butter - A tablespoon of butter at the beginning and later.
Fresh thyme – I have loads in the garden along with fresh parsley but you can use any other fresh herb that you love. Tarragon when available I always go for, love it.
Kosher salt and black pepper – To pull everything together yes! And to give the taste balance.
Parmesan cheese - Its the perfect finish.
Chili - For a pop of heat, a little red pepper flakes.
Find the full recipe with measurements below.
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Balsamic Mushroom Pasta Tips
Here are some of my balsamic mushroom pasta tips for success, meanwhile, make sure that you have all the ingredients ready to cook:
- Pasta: The pasta cooks in a large pot of salted water. Once the pasta is little less than al dente, move it directly from the pot to the skillet. The extra drips of pasta water that come with transferring it, is what the mushroom sauce needs.You will also keep a cup of the pasta water. I always keep a cup pasta cooking liquid or more just incase!
- Mushrooms: Don’t put in water or around water, they’re not friends. I am all about wash any and all produce. Wipe kitchen tissue paper or at most, a damp kitchen towel. Dry mushrooms equal browning and flavor. Wet mushrooms, not so much. Feel free to use sliced mushrooms just note the quicker cooking time.
- Olive oil or butter: If at any point, you need an additional tablespoon of olive oil or butter, then take it. This is a recipe but the kitchen is yours with your own intuition.
- Cooking the mushrooms: Trust me on this. The oil must be hot before you add the mushrooms to a large pan or large skillet. Another point I must make, the less you fiddle after they go into the pan, the better they will brown and the more flavor you will have in your final dish.
- Stir occasionally with a wooden spoon: Mushrooms need to gain the momentum on the browning process, so the less you stir them, the more flavor in your plate. Keep them on medium heat or medium high heat depending on your stove. For me it's medium high.
Creativity: Like I said when I made this mushrooms recipe, this is a basic recipe that you can become as creative as you wish. Chop and change fresh herbs, mushrooms and acidity options from balsamic to white wine vinegar, white wine, lemon, red wine vinegar, vino cotto, what you choose.
Balsamic Mushroom Pasta Recipe Serving Suggestions
There are many way to serve mushrooms lets take a look at a few ideas:
- As a healthier option, a fresh crisp side salad is a great choice. Choose a fresh salad like cucumber salad or Greek salad, raw carrot salad, these are light and refreshing.
- For some extra protein to this dish, add chicken breast, rotisserie chicken or salmon slices.
- To serve the mushrooms without pasta you could definitely serve with risotto because the combination of mushroom risotto is a very good marriage!
And now for my TOP TIP on how to make the BEST mushroom pasta recipe?
And now for my TOP TIP on how to make the BEST mushroom pasta recipe that I found from trial and error. Here it is:
Use more mushrooms and mush less pasta! This plate is piled high but there are lots more mushrooms.
More Easy Recipes
- Sauteed mushrooms
- Balsamic Glaze Recipe
- Beetroot Hummus
- 3 Ingredient Avocado Smoothie Without Banana
- Roasted Butternut
- Roasted Tomatoes
This post has been republished, first publish January 2020.
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Pasta Balsamic Mushroom Recipe
Ingredients
- 300 grams pasta, mezzi rigatoni or any other pasta shape
- 2-3 tablespoons unsalted butter
- 2 tablespoon olive oil
- 400 grams whole mushrooms, any, wiped clean
- 4 garlic cloves, minced
- fresh thyme
- 2-3 tablespoons balsamic vinegar
- salt to taste
- black pepper
- Parmesan cheese
Instructions
- Heat the olive oil and butter in a large skillet or non stick pan overn medium-high heat.2-3 tablespoons unsalted butter, 2 tablespoon olive oil
- When the oil is shimmering hot and the butter melted, add the mushrooms, salt to taste and fresh black pepper. Toss the mushrooms to coat and then leave them to sear, undisturbed. If necessary, stir occasionally. This should take anywhre between 6 to 8 minutes or until golden brown. If cooking the mushrooms in batches, repeat with the remaining mushrooms.salt to taste, black pepper, 400 grams whole mushrooms, any, wiped clean
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to the package instructions with about a minute or less before al dente. Reserve 1cup of the pasta water just before it's about the reach al dente.300 grams pasta, mezzi rigatoni or any other pasta shape
- By now, the mushrooms should be cooked and brown. Lower the heat, add the garlic and fresh thyme, toss giving it a minute before adding the balsamic vinegar. As the balsamic cooks in, use a pair of tongs to start transferring the pasta to the mushrooms balsamic. The pasta will come with drippings of the pasta water, that's good, that's what you want, it will emulsify with the fat in the skillet and create a cream so toss it all together.4 garlic cloves, minced, fresh thyme, 2-3 tablespoons balsamic vinegar
- Keep tossing and adding any of the reserved pasta water if you need it.
- Remove from the stove and serve with a drizzle of extra-virgin olive oil, more fresh thyme, ground black pepper, flakey salt and shaved parmesan cheese.Parmesan cheese
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