Mushroom Pasta
Servings: people
This mushroom pasta is a quick, hearty dinner that delivers rich umami flavor, comfort, and Mediterranean freshness in every bite — perfect for busy weeknights or a cozy family meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 1 rib celery chopped
- 3 cloves garlic pressed or minced
- 1 teaspoon dried oregano or ½ teaspoon dried rosemary
- ½ cup tomato paste thick type from a tube or small can
- 2 pounds mushrooms white, brown or a mix
- ¾ teaspoons salt or more to taste + black pepper
- 1 tablespoon balsamic vinegar or more to taste — sub soy sauce
- 10 leaves fresh basil
- 12 ounces fettuccine or you pasta of choice
- 1 handful parmesan cheese or more to taste — grated or shaved
Instructions
- Prep the Vegetables: Chop 2 pounds mushrooms (or pulse in a food processor) and set aside. Chop (or pulse in a food processor) 1 large onion, 2 medium carrots, 1 rib celery, and 3 cloves garlic.
- Start the Sauce: Heat 2 tablespoons extra virgin olive oil in a large pan. Add onion, carrots, celery, garlic, 1 teaspoon dried oregano, and ½ cup tomato paste. Cook 5 minutes until soft. Add a splash of water if it sticks.
- Cook the Mushrooms: Stir in mushrooms with ¾ teaspoons salt and pepper. Cook about 20 minutes, stirring now and then, until liquid is gone. Add 1 tablespoon balsamic vinegar vinegar and adjust seasoning.
- Boil the Pasta: Cook 12 ounces fettuccine in salted water until al dente. Save 1 cup of pasta water, then drain.
- Mix and Serve: Add pasta to the sauce with some cooking water. Toss until coated. Finish with 10 leaves fresh basil, olive oil, and 1 handful parmesan cheese.
Notes
Substitutions
- Extra virgin olive oil → Avocado oil or butter for a creamier base
- Onion → Shallots for sweetness or leeks for a milder bite
- Carrots → Parsnips or bell peppers for a twist
- Celery → Fennel stalks for a light anise flavor
- Garlic → Garlic powder or roasted garlic if short on time
- Dried oregano or rosemary → Italian seasoning or thyme
- Tomato paste → Crushed tomatoes, simmered longer for richness
- Mushrooms → Portobello for meatiness or shiitake for umami
- Balsamic vinegar → Soy sauce or tamari
- Fresh basil → Parsley, oregano, or baby spinach for a mild touch
- Fettuccine → Linguine or spaghetti hold the sauce well too
- Parmesan cheese → Pecorino Romano for sharper flavor, Grana Padano for milder
- Use a food processor → Quick chopping saves time — pulse gently for texture, not paste.
- Cook out the liquid → Let mushrooms release and evaporate water for a thick, savory sauce.
- Don’t rush the base → Sauté veggies and tomato paste slowly for deep, layered flavor.
- Deglaze if needed → Add a splash of broth.
- Save pasta water → The starchy liquid helps the sauce coat noodles beautifully.
- Pick the right pasta → Fettuccine, pappardelle, or tagliatelle catch sauce best; short pasta like rigatoni works too.
- Balance flavors → A touch of balsamic or soy sauce adds acidity and umami.
- Finish with freshness → Stir in basil or parsley at the end for a trattoria-style finish.
