Quick Autumn Mushroom Pasta Recipe: Tasty Fall Pasta Recipes
If you want a dish that doesn't take too much to prepare but still tastes great, then this quick autumn mushroom pasta recipe is perfect for you. It does not take that much time to prepare, and its delicate and tasteful flavor is appreciated by many who have tried it out.
Ingredients
- 5 ounces of dry ruffled pasta
- 10 ounces of fresh chanterelle mushrooms clean and dry
- 2 ounces of Parmigiano-Reggiano PDO shaved
- 3 tablespoons of unsalted butter
- 1 tablespoon of fresh chives minced
- 3 tablespoons of pine nuts
- ¼ teaspoon of freshly ground black pepper
- ¼ teaspoon of dried red pepper flakes
Instructions
- Cook the pasta in boiling water, and salt to taste.
- Get a large saucepan over medium heat, and toast the pine nuts while stirring till it is golden brown (takes about 5 minutes). Set aside the toasted pine nuts in a bowl.
- Get the saucepan over medium-high heat, add the butter, and allow it to melt. Now, toss in the mushrooms and sauté till it's browned, about 5 minutes.
- Drain the cooked pasta, transfer it to the saucepan with the mushrooms, season with the peppers, and mix together properly.
- Now, transfer to your serving dish, and garnish with the shaved Parmigiano-Reggiano PDO, minced chives, and toasted pine nuts.
Notes
- If you can't get chanterelle mushrooms, you can use other types like shiitake, oyster mushrooms, hedgehog, or morel.
- Some popular dried ruffled pasta brands are Campanelle, Malfade, Radiator, and Gigli.
- If you happen to have leftover mushroom pasta, transfer it to an airtight container, and store it in the fridge for up to 3 days. Reheat in a saucepan over medium heat.
Nutrition
Calories: 681kcalCarbohydrates: 66gProtein: 24gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 476mgPotassium: 1005mgFiber: 8gSugar: 4gVitamin A: 854IUVitamin C: 1mgCalcium: 382mgIron: 7mg
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