Wild Mushroom and Basil Pasta
Indulge in the earthy elegance of Wild Mushroom and Basil Pasta, a dish that brings the best of woodland flavors to your table in just under 40 minutes. This creamy, restaurant-quality recipe features a medley of sautéed wild mushrooms—like shiitake, cremini, and oyster—perfectly paired with aromatic garlic, shallots, and fresh basil. A splash of dry white wine adds depth, while Parmesan cheese and heavy cream create a luscious, velvety sauce that coats every strand of al dente pasta. Finished with a hint of red pepper flakes for optional heat, this dish strikes the perfect balance of richness and freshness. Ideal for weeknight dinners or special occasions, this easy-to-make pasta will transport your taste buds straight to culinary bliss.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz pasta (such as fettuccine or linguine)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 8 oz mixed wild mushrooms (e.g., shiitake, cremini, oyster), sliced
- 0.3333 cup dry white wine
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chopped shallots and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced wild mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Deglaze the pan by pouring in the white wine. Let it simmer for 2-3 minutes until most of the wine has evaporated.
Lower the heat to medium-low and stir in the heavy cream. Allow it to simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Season the sauce with salt, black pepper, and red pepper flakes if using.
Toss the cooked pasta in the skillet with the sauce until well coated. Remove the skillet from the heat and stir in the fresh basil leaves.
Plate the pasta and garnish with additional Parmesan cheese and fresh basil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 583 mg | 45% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
