This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Ingredients

▢8 ounces dry pasta I used Toscani-shaped pasta
▢Kosher salt
▢⅓ cup extra virgin olive
▢1 tablespoon butter
▢2 shallots minced
▢5 garlic cloves minced
▢8 ounces Baby Bella Mushrooms sliced
▢8 ounces white mushrooms sliced
▢8 ounces portabella mushrooms roughly chopped
▢black pepper
▢1 teaspoon rosemary
▢3 tablespoons of tomato paste
▢¼ cup merlot wine
▢½ cup of grated Parmigiano-Reggiano (Parmesan)
▢½ cup packed parsley
▢⅓ cup chopped walnuts
▢Red pepper flakes to taste optional
Instructions

Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
Add the tomato paste, wine and about ½ to ¾ cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Notes

If you’re following the Mediterranean diet strictly, use whole wheat pasta. For a vegan option, omit the butter and use a vegan parmesan alternative or omit the cheese altogether.