Red Wine Mushroom Pasta with Castelvetrano Olives
| Prep Time: 30 min | Cook Time: 35 min |
| Servings: 4 | Skill Level: medium |
This vegetarian recipe is hands-down the richest, most luscious pasta you will make and it is over-the-top delicious. Loads of mushrooms, shallots, buttery olives and a touch of cream come together for a most delectable sauce.
Recipe and image by Chef Jamie Gwen
Ingredients
1 pound cavatappi pasta
1/4 cup olive oil
2 tablespoons unsalted butter
2 shallots, minced
5 garlic cloves, minced
8 ounces Baby Bella Mushrooms sliced
8 ounces white mushrooms sliced
1/2 cup Pearls Castelvetrano Olives, halved
1 teaspoon freshly chopped rosemary
3 tablespoons double concentrate tomato paste
1/4 cup dry red wine
1/2 cup heavy cream
1/2 cup of grated Parmesan cheese
1/3 cup chopped walnuts, toasted
2 tablespoons chopped chives
Salt and freshly ground pepper
Cooking Instructions
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shallots and and sauté, stirring often, for 4 minutes or until just tender. Add the garlic and sauté 1 minute more. Add the remaining olive oil and butter along with all of the mushrooms and toss well.
Cook over medium-high heat, stirring often, until the mushrooms release their juices and begin to turn golden, about 10 minutes. At this point, you can season with salt and pepper (salting mushrooms at the beginning makes them rubbery!). Meanwhile cook the pasta in salted boiling water until al dente. Drain the pasta, reserving 1 cup of pasta water.
To the mushrooms, add the rosemary and olives and sauté for 1 minutes. Then add the tomato paste, red wine and about 1/2 cup of the pasta cooking water. Stir to combine and cook over medium heat for 5 minutes. Add the cream and simmer for 3 minutes more. Add the cooked pasta to the mushroom sauce and toss to combine. Stir in the Parmesan cheese and finish with the walnuts and chives.
