Description

Three mushroom pasta filled with garlic, pine nut, walnuts and parsley? Simple, delicious and bursting with flavor.

Ingredients

Scale

1/3 lbs of spaghetti
1 shallot (peeled and finely sliced)
1 clove of garlic (peeled and finely sliced)
6 medium button mushrooms (peeled)
6 medium shiitake mushrooms
2.5 oz of oyster mushrooms
1/2 sprig of celery (peeled and finely sliced)
1 tbsp pine nuts
4 walnuts (crushed)
1 tsp of Herbes de Provence (thyme, bay leaves and oregano)
1/4 tsp of hot chili
2 tbsp of parsley (chopped)
Olive oil
Salt and pepper

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Instructions

Cook the spaghetti for one minute less than indicated on the package. (The spaghetti will cook for an extra minute in the frying pan later.)
Meanwhile, heat olive oil in a frying pan on medium heat.
Add the shallot, garlic and a pinch of salt.
Heat for 4 minutes.
Add the mushrooms and cook for 5 minutes.
Add the celery, pine nuts, walnuts, Herbes de Provence and hot chili.
Cook for 2 minutes.
Put the spaghetti in the frying pan.
Add the parsley, a pinch of salt and pepper.
Stir for 1 minute.
Serve.

Notes

1. We love using spaghetti for this recipe but you could also use linguine or tagliatelle (or your favorite long pasta).
2. We seriously heart Herbes de Provence – you can order them on Amazon here. Otherwise, you can mix your own thyme, bay leaves and oregano to make your own.
3. Don’t skimp on the mushrooms – you will thank us for including all three. SO GOOD!
4. Alix & Hugo’s wine recommendation : Easkoot Cellars Foggy Bottom Pinot Noir 2014 (Sonoma Valley).

Prep Time: 10 mins
Cook Time: 15 mins