I love making pasta for light and easy weeknight dinners. It’s not fancy food but reliable food. I usually check what vegetables we have in the fridge and just go from there. Last night there were some button mushrooms that needed to be eaten. Therefore, my quick and healthy dinner solution last night was mushroom pasta.
Did you also know that button mushrooms are the same mushrooms as cremini mushrooms and portobellos? They are just different ages. The button or white mushrooms are the babies, the cremini the teenagers, and the portobellos the adults. The mushrooms lose water content as they age as well which is why the portobellos are the most flavorful.
I’ve posted a similar recipe before but I think last night’s pasta won with the rigatoni pasta. The diced mushrooms and pine nuts fit perfectly inside the chubby pasta tubes.
Diced mushrooms with pine nuts and parsley
- 10-15 button mushrooms, diced
- 1/2 teaspoon red pepper chili flakes
- 1 clove garlic, crushed
- 2 oil-packed anchovy fillets
- A handful of minced parsley
- A handful of pine nuts
- Grated parmesan cheese
- 250 grams of pasta – I used rigatoni but most pasta shapes will work.
- Cook the mushrooms in a skillet without olive oil until they release their juices and then remove them. Stir to occasionally to keep them from sticking and burning.
- Cook the garlic, anchovies, and red pepper chili flakes in about 3 tablespoons of olive oil in the skillet until the garlic is golden and the anchovies dissolve. You can remove the garlic.
- Add the mushrooms back to the skillet and cook through.
- Toast the pine nuts in a separate pan.
- Meanwhile, cook the pasta.
- Drain the pasta and add to the skillet with the mushrooms and toss over medium-high heat.
- Add the minced parsley and toss.
- Add the pine nuts and some grated parmesan cheese and toss some more.
- Plate and top with a drizzle of olive oil and more grated parmesan cheese.