White Wine Mushroom Pasta
Prep 20 min · Cook 15 min · Serves 4
Ingredients
- 8 oz pasta (penne, rigatoni, bowtie, etc.)
- 6 tbsp olive oil
- 24 oz mushrooms, chopped
- 2 cloves garlic, minced
- ½ cup onion, chopped
- 2 tbsp flour
- ½ c white wine
- ½ c water
- ½ cup parmesan cheese, grated
- 1 cup frozen peas
- Lemon zest
Directions
- Cook pasta in salted water per the instructions on package.
- Heat oil in a skillet. Add mushrooms and lightly salt. Sauté for 3–5 minutes until brown. Remove from pan and set aside.
- Add onion and garlic to the pan. Cook for 5–8 minutes until soft and starting to brown. Mix in the flour and stir until it coats everything evenly.
- Stir in white wine and water slowly. Bring to a simmer for 5 minutes. Stir in the parmesan cheese (optional) and add in peas (or your choice of green veggie). Cook for an additional 2 minutes or until the sauce starts to thicken.
- Mix together noodles, mushrooms, and sauce.
- Garnish with lemon zest.
Notes
- Onion — add a shallot for a flavor boost!
- Mushrooms — I place a paper towel on a plate when I set the mushrooms aside to make them crispier.
Recipe sourced from lots of failures and sheer determination