Is anyone else excited for fall? I’m torn – I love fall – but I am loving the warm weather this summer. But fall is inevitably coming. And that means comfort food season is coming. And football. And pumpkin everything. Maybe I’m excited for fall after all!
When you’re ready to embrace comfort food season, take a break from your pumpkin spice lattes and make this easy mushroom pasta. It’s incredibly easy and so delicious!
I created this recipe on a whim a few days ago when I needed comfort food. Let me tell you, it definitely hit the spot, and it will be on my rotation this fall.
Mushrooms are totally underrated. They add so much complexity to a dish! And they’re a vegetable, so win-win.
But the real star and the secret to this dish is the wild mushroom & sage olive oil. It’s SO good.
I first had infused olive oil last year at an Italian festival, and ever since I’ve been hooked! Drizzling a bit of the olive oil adds a whole new dimension of flavor. It’s my secret for this simple and flavor-packed recipe.
You can get wild mushroom & sage olive oil online or at local olive oil stores. You only need a little bit so it will last. You can use it in this recipe and it’s also absolutely killer on top of risotto!
What You’ll Need:
- 1 tsp canola oil
- 1 package mushrooms, sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic, diced
- 1/2 tsp red pepper flakes
- 1/4 cup dry white wine (optional)
- 1 lb pasta (I used rigatoni)
- 2 tbsp wild mushroom & sage infused olive oil
- 2 tbsp extra virgin olive oil
- fresh basil
- grated parmesan
Easy Mushroom Pasta Directions:
Heat a large pot of salted water on high. While water is coming to a boil, heat canola oil on medium in a pan. After a minute, add mushrooms.
Let mushrooms cook for a minute, then add salt, pepper, garlic, and red pepper flakes. Stir well. If you’re cooking with wine, add it and stir.
Let mushrooms cook until wine is reduced or until they are cooked throughout, about 5 minutes. Set mushrooms aside.
When your water is at a rolling boil, cook your pasta until it’s al dente (or to your liking).
When the pasta is done, strain and add to a large bowl. Add your mushrooms and extra virgin olive oil and stir.
Finally, drizzle the wild mushroom and sage infused olive oil over the pasta. If you like big time flavor, you can add more of it! Top with fresh basil and parmesan and serve.