Mediterranean Mushroom Pasta is a delicious and hearty dish that perfectly combines the earthy flavors of mushrooms with the freshness of vegetables and aromatic herbs. This recipe is not only easy to prepare but also brings a touch of Mediterranean cuisine to your dining table, making it a perfect option for weeknight meals or weekend gatherings. Whether you’re a seasoned cook or a kitchen novice, you’ll find this dish to be a delightful blend of simplicity and taste!
Ingredients
- 2 tablespoons extra virgin olive oil (30 ml)
- 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) (120 g)
- 2 pounds mushrooms, chopped (white, brown, or a mix) (900 g)
- ¾ teaspoons salt (or more to taste) + black pepper
- 1 tablespoon balsamic vinegar (or more to taste — sub soy sauce) (15 ml)
- 10 leaves fresh basil
- 12 ounces fettuccine (or your pasta of choice) (340 g)
- 1 handful Parmesan cheese (or more to taste — grated or shaved)
Directions
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Chop the Vegetables: Chop 2 pounds of mushrooms in batches with a knife or food processor and set aside. Chop 1 large onion, 2 medium carrots, 1 rib of celery, and 3 cloves of garlic in the same way.
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Start the Sauce: Heat 2 tablespoons of extra virgin olive oil in a large pan. Add the chopped onion, carrot, celery, garlic, 1 teaspoon of dried oregano, and ½ cup of tomato paste. Cook for 5 minutes, stirring until soft and fragrant. Add a splash of water if it sticks.
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Cook the Mushrooms: Add the chopped mushrooms, ¾ teaspoons of salt, and black pepper. Cook on medium-high for about 20 minutes, stirring occasionally, until all the liquid is gone. Stir in 1 tablespoon of balsamic vinegar, taste, and adjust for seasoning.
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Boil the Pasta: Cook 12 ounces of fettuccine in salted boiling water until al dente. Save 1 cup of the cooking water, then drain the pasta.
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Mix and Serve: Add the cooked pasta to the mushroom sauce with a splash of the reserved cooking water. Toss well, then top with 10 leaves of fresh basil, a drizzle of olive oil, and Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Nutrition Info (per serving): Approx. 320 calories, 10g protein, 45g carbohydrates, 12g fat.
How to Serve
Serve Mediterranean Mushroom Pasta warm, garnished with fresh basil leaves and a generous sprinkle of grated or shaved Parmesan cheese. A drizzle of extra virgin olive oil can enhance the dish’s richness. Pair it with a side of crusty whole-grain bread and a vibrant green salad for a complete meal that is both filling and nutritious. For wine lovers, a chilled glass of white wine pairs beautifully with this pasta.
FAQs
1. Can I use different types of mushrooms?
Yes, you can use any variety of mushrooms, such as cremini, shiitake, or even portobello, to enhance the flavors and textures of the dish.
2. Can I make this dish vegan?
Absolutely! Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative to keep it plant-based.
3. How can I store leftover Mediterranean Mushroom Pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to moisten.