pasta with mushrooms

Pasta with Pancetta and Mushrooms

garlic

olive oil

tsp red pepper flakes

pancetta

mushrooms

spaghetti

salt

parmesan cheese

Fill a large pasta pot with water and place over high heat to come to a boil

In a large saute over medium heat add your olive oil and red pepper flakes and warm for about 3 minutes to let the red pepper release into the oil

Now add your pancetta and cook until the pancetta starts to crisp, about 5 minutes

Now add your mushrooms and saute until slightly soft (about 5 minutes)

Reduce heat to low and add your garlic stirring it well until combined

Your pasta water should be boiling. Once this happens, add a good handful of salt to the water so it&#x27;s nice and salty.

add your spaghetti and cook according to instructions for al dente

once your pasta is in the water and has been cooking for a few minutes, take a coffee mug and scoop out a mug full of the starchy water and set aside.

Also, scoop out a ladle full of pasta water from the pot and add it to your mushroom and pancetta pan and mix well. This is your sauce. The reserved pasta water is just in case the pasta looks dry later when you add it to the pancetta and mushrooms.

Once pasta is cooked, drain the pasta and add it to your pan of mushrooms and coat the pasta well by constantly turning it around in the sauce. Add your salt and pepper.

Keep tossing your pasta in the pan for a few minutes over low heat then remove pan from the heat

The pasta may have absorbed a lot of the sauce. If it has, and it looks dry, add 1/2 of your mug of reserved pasta water to it and toss it around. Keep doing this until you have a moist looking pasta.

Add 1/2 cup of your parmesan cheese, some more fresh cracked pepper and a sprinkle of salt on top.

Serve with extra parmesan on the side

enjoy

Spaghetti with Mushrooms, Garlic and Oil

oz baby bella mushrooms

garlic (smashed and chopped)

red pepper flakes

white wine

lb spaghetti (8 oz)

tbsp parsley (finely chopped)

salt and fresh pepper

Cook pasta in a large pot of salted boiling water according to package directions.

Meanwhile, heat oil in a medium saute pan over medium heat.

Add the garlic and red pepper flakes and cook until soft, about 1 minute.

Add the sliced mushrooms, salt and pepper and sauté about 2 minutes.

Add white wine and cook another 3 minutes.

Before draining the pasta reserve 1/4 cup of the pasta water.

Drain pasta and toss with mushrooms, parsley and pepper.

If pasta is too dry, add a little of the reserved pasta water.

Serve with grated cheese if you wish.

This Roasted Mushroom Pasta with Herbs is the perfect fall meal! Earthy and garlicly mushrooms with pasta and a touch of cheese. Simple and delish!

Roasted Mushroom Pasta with Herbs

mushrooms mushrooms

garlic,

salt and freshly cracked black pepper

lemon,

breadcrumbs (recipe below)

capers, rinsed, drained, and chopped

parsley

shaped pasta

butter

Pecorino Romano or Parmesan

bread

unsalted butter

garlic, chopped

Heat the oven to 400°F.

Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite, sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine.

Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.

Once the mushrooms are removed from the oven, immediately toss them with the garlic, lemon zest and juice, breadcrumbs, capers, and parsley. Taste and adjust with more salt and pepper.

Cook the pasta according to the package directions and reserve about 1/2 cup of the pasta water. Drain once al dente and mix the pasta together with the roasted mushroom mixture, 2 tablespoons of butter, lots of grated cheese and the homemade breadcrumbs. Drizzle in a few tablespoons of the pasta water to make everything creamy. Finish with extra salt and freshly cracked black pepper to taste.

Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don&#039;t walk away. Add the garlic and salt continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.

For the Breadcrumbs

Savory Korean fusion pasta made with doenjang, butter, and mushrooms. Umami-rich, simple, and ready in 15 minutes.

Doenjang Pasta (Korean Soybean Paste Spaghetti)

Korean soybena paste (doenjang)

tbsp (45 ml) water

tbsp (42 g) butter

garlic (sliced)

tsp chili flakes

oz (250 g) assorted mushroom (shiitake, oyster, enoki, etc)

(60 ml) white wine

salt and pepper to taste (if needed)

parmesan cheese (optional) (freshly grated)

Bring a large pot of salted water to a boil and cook the spaghetti (or your choice of long pasta) until al dente. Reserve ½ cup of the pasta water, then drain.

Meanwhile, whisk together the doenjang with 2–3 tablespoons of pasta cooking water (or plain water) in a small bowl until smooth.

In a large skillet, melt the butter over medium heat. Add the garlic slices, chili flakes, and cook gently until fragrant, about 1 minute. Do not let the garlic burn. Stir in the mushrooms and sauté for 2–3 minutes until just softened but still meaty in texture. Deglaze the pan with a splash of white wine (or broth), letting it bubble for 30 seconds to evaporate the alcohol.

Pour in the loosened doenjang mixture and stir until it reduces slightly and coats the mushrooms. Add the drained pasta to the skillet and toss to combine. Use a splash of reserved pasta water as needed to help the sauce cling to the noodles.

Taste and adjust seasoning if needed (doenjang is salty, so you may not need extra salt). Transfer to plates and finish with a light grating of Parmesan cheese, scallions, or chili flakes. Serve immediately.

boyfriend made me this for valentines day. it was delicious!!!

I watched that episode of Bon Appetit Your Majesty too! That pasta looked SO good and I knew I had to try it. I'm so happy you posted this recipe.

I really love trying new flavors so I made a special trip to the Asian store 1.5 hours away and found the most delicious doenjang paste.

I was seriously surprised by how good this recipe was. There were stars, cartoon soybeans and green onions dancing around my eyes just like in the show! (Laughing)

My mom and dad even tried a bite. They are pretty typically American with what they like to eat but I've been having them be my guinea pigs for so many fun Korean and Chinese dishes. 

With this one they were skeptical but once they finally took a bite, both were like, "Wow, that's...Oh wow, that's really good!"  
It was a delight to see their reactions. This recipe will go into my "next level good" recipe book. Thank you!

Oh, I did add fresh broccoli florets to mine. I added them to the pasta pot three minutes before the pasta was al dente and it was excellent.

Enjoyed making this recipe, thank you for sharing.

https://content.jwplatform.com/videos/7GOTgoR3.mp4

Doenjang Pasta (Korean Soybean Paste Spaghetti) is a savory Korean fusion dish where noodles are tossed in a buttery doenjang sauce with mushrooms, white wine, and Parmesan. It’s umami-packed, quick to make, and the perfect weeknight pasta recipe.

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Pasta with Pancetta and Mushrooms

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Top 4 pasta with mushrooms recipes from across the web

The most viewed pasta with mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with Pancetta and Mushrooms

Spaghetti with Mushrooms, Garlic an...

Roasted Mushroom Pasta with Herbs

Doenjang Pasta (Korean Soybean Past...

The most viewed pasta with mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine