Pasta with mushrooms is an easy and healthy dinner solution with lots of room for variation. In this recipe, I played with pesto flavors as I had basil and walnuts. You could easily do the same with pine nuts or hazelnuts too. The basil could be traded for parsley or omitted. Black pepper could become red. So many options.
With Omicron rampant in recent weeks, we’ve returned to some of our 2020 lockdown habits, including more online grocery shopping. We’re trying a new vegetable service that ships veggies by the box. As we can’t choose what goes in the box, weeknight dinners have become a daily pasta and veggie puzzle to solve. Which veggie to pair with which pasta tonight?
Pasta with mushrooms, basil, and walnuts
- Roughly 250 grams of white mushrooms, sliced
- A small bunch of basil, minced
- 1/4 cup of about 25 grams of shelled walnuts, chopped – I used pretty red walnuts as we had them.
- 1 whole clove garlic, crushed
- Olive oil
- Colatura (anchovy fish sauce) or salt
- Black pepper
- Parmesan cheese
- 250 grams pasta, I used linguini
- Cook the mushrooms in a pan without oil over medium heat until they release their juices. Stir frequently to keep them from sticking.
- Remove the mushrooms from the pan and add a couple of tablespoons of olive oil and the garlic. Cook the garlic until it is golden and remove (or leave in if you like).
- Return the mushrooms to the pan and cook for a few minutes. Then add the walnuts and basil and mix well and cook for a few more minutes. Season with colatura (ancovy fish sauce) or salt.
- Meanwhile, cook the pasta.
- Drain the pasta and add it to the pan with the mushrooms along with some of the pasta water. Cook on medium high heat while tossing. Add some parmesan cheese and toss some more.
- Plate, season with black pepper, and add more cheese if you would like to.