Mushroom Pasta Recipe

Ingredients

• 142 g (5 oz)dry ruffled pasta
• 3 tablespoonspine nuts
• 42 g (3 tablespoons)unsalted butter
• 283 g (10 oz)fresh chanterelle mushrooms, cleaned and dry
• 1/8 teaspoonfreshly ground black pepper
• 1/8 teaspoondried red pepper flakes
• 57 g (2 oz)shaved Parmigiano-Reggiano PDO
• 1 tablespoonminced fresh chives

Instructions

1. 1

   Cook the pasta

   Cook the pasta in heavily salted water according to the packet directions, stopping at al dente.

2. 2

   Toast the pine nuts

   While the pasta cooks, put the pine nuts in a dry 25 cm (10-inch) frying pan over medium heat. Toast for about 5–7 minutes, shaking and stirring often, until golden brown. Tip them into a small bowl and set aside.

3. 3

   Brown the mushrooms

   Put the frying pan back on the hob and raise the heat to medium-high. Melt the butter, add the mushrooms and sauté for 3–5 minutes, until browned.

4. 4

   Toss with pasta

   Drain the pasta and add it to the pan. Toss thoroughly, then season with the black pepper and red pepper flakes.

5. 5

   Garnish and serve

   Transfer the pasta to a serving dish and top with the toasted pine nuts, shaved Parmigiano-Reggiano PDO and minced chives. Serve straight away.

What is mushroom pasta?

Mushroom pasta is a broad Italian-style pairing of pasta with mushrooms, with regional versions shaped by local ingredients and pasta types. This version centres on chanterelles, whose earthy flavour suits the savoury richness of butter and aged cheese.

Ruffled pasta gives the sauce and small pieces of mushroom plenty of ridges to cling to. Toasted pine nuts and fresh chives finish the dish with contrasting crunch and a light onion note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 681 calories, 24g protein, 66g carbs, 36g fat.

The pasta supplies most of the carbohydrates, while butter, pine nuts and Parmigiano-Reggiano contribute much of the fat. The mushrooms and cheese provide some protein. Serve with a green salad or vegetables to add a fresh, lighter contrast to the buttery pasta.

Choose and prepare the ingredients

Chanterelles: Use mushrooms that are cleaned and dry so they can brown in the pan rather than release excess moisture. Brush away grit and trim any tough ends before cooking if needed.

Pasta: The recipe calls for dry ruffled pasta, but another ridged shape can work. Cook it just to al dente, as it will be tossed with the mushrooms afterwards.

Cheese: Shaved Parmigiano-Reggiano PDO adds salty, savoury richness. Shaving it finely helps it distribute across the pasta.

Toast the pine nuts carefully

Dry-toasting brings out the pine nuts’ aroma without adding more fat. Keep them moving in the pan and watch closely as they approach golden brown; they can darken quickly.

Transfer them to a bowl as soon as they are toasted. Leaving them in the hot pan can cause them to continue cooking.

Get a good mushroom sear

Brown the chanterelles in the melted butter over medium-high heat for 3–5 minutes. Avoid stirring constantly so they have time to colour against the pan.

The mushrooms should look browned rather than wet when they are ready. If the pan is crowded, cook them in batches to help them sear.

Toss while everything is hot

Drain the pasta once it reaches al dente, then toss it with the mushrooms and butter while both are hot. This lets the pasta pick up the buttery coating and the seasoning.

The recipe does not call for reserved pasta water, so drain the pasta well before adding it to the frying pan. Finish with the pepper and chilli flakes, then serve promptly.

Serve it as a complete meal

This pasta is rich and filling enough to serve on its own, or alongside a crisp green salad for a fresh contrast. A simple side of steamed or sautéed greens also works well.

Add the pine nuts, cheese and chives just before serving so the nuts retain their crunch and the herbs stay fresh.

Recipe notes & tips

• Make sure the cleaned chanterelles are dry before they go into the pan.
• Toast the pine nuts in a single layer and stir or shake them frequently.
• Use a large enough frying pan to give the mushrooms room to brown.
• Check the pasta a little before the packet’s suggested time so it stays al dente.
• Shave the cheese and mince the chives while the pasta cooks to keep the final steps quick.

Variations

• Use another mushroom: Swap the chanterelles for a similar quantity of sliced mushrooms that brown well.
• Change the pasta shape: Choose another ruffled or ridged dried pasta to catch the buttery coating.
• Adjust the heat: Add more or fewer red pepper flakes to suit your preference.
• Add lemon: Finish with a little lemon zest for a bright note alongside the mushrooms.
• Try another herb: Replace the chives with finely chopped parsley for a different fresh finish.

Common mistakes to avoid

• Damp mushrooms: They can steam instead of browning; dry them well before cooking.
• Burnt pine nuts: They colour quickly; keep them moving and transfer them out of the hot pan promptly.
• Crowded mushrooms: They may release moisture and turn soft; brown them in batches if needed.
• Overcooked pasta: It can become soft when tossed with the mushrooms; drain it at al dente.
• Garnishing too early: The pine nuts can lose their crunch; add them just before serving.

How to store

For the best texture, serve this pasta as soon as it is made. Refrigerate leftovers in a covered container for up to 2 days, then reheat gently in a frying pan; add a small splash of water if the pasta seems dry.

Frequently asked questions