Balsamic Mushroom Pasta Recipes

BALSAMIC MUSHROOM PASTA

Steps:

• Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 2 minutes. Increase heat to medium-high. Working in batches, add mushrooms and cook, stirring, until all the mushrooms have softened and lightly browned, 8 to 10 minutes. Add garlic, thyme, salt and crushed red pepper to taste; cook, stirring, for 1 minute. Add broth, wine and vinegar; bring to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cooked spaghetti to the pan, tossing to coat. Remove from heat; stir in nutritional yeast and sprinkle with parsley.

BALSAMIC MUSHROOM PASTA

Steps:

• Cook the fettuccine according to the directions on the package.
• While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
• Pour the balsamic vinegar into the pan and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner. Pour in the cream and parmesan cheese and stir to combine. Add the cooked fettuccine to the sauce and toss to combine. Add the fresh parsley and season with salt and pepper.
• Serve with additional parmesan cheese sprinkled over the top.

VEGAN BALSAMIC MUSHROOM PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook to 'al dente' according to the package instructions. Then drain the pasta through a sieve, reserving about ⅔ cup of the pasta water.
• In the meantime, heat the oil in a large non-stick pan or skillet over high heat. Add the mushrooms and cook for about 2-3 minutes (without stirring) until they are golden-brown on one side. Then flip them over, reduce the heat a little bit and fry for 2 more minutes.
• Now add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally.
• Add balsamic vinegar, soy sauce, thyme leaves, paprika, or chili powder and stir until the mushrooms are evenly coated with the marinade. Then pour in white wine, add maple syrup and simmer for 1-2 minutes until the liquid has almost evaporated.
• Finally, add the cooked pasta and reserved pasta water to the pan and toss to combine. Season with salt and pepper or other seasonings you like as needed.
• Toast the pine nuts in a small pan without additional oil until toasty.
• Serve the mushroom pasta in bowls and garnish with vegan parmesan, toasted pine nuts, and fresh herbs as desired. Enjoy!

BALSAMIC MUSHROOM PASTA RECIPE - (4.2/5)

Steps:

• 1.Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce. 2.In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened. 3.Add in the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes. 4.Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner. 5.Pour in the cream and parmesan cheese and stir to combine. 6.Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper (about a ½ teaspoon of each). 7.Serve with additional parmesan cheese sprinkled over the top.