Mushroom Pasta for One
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Pasta tossed with browned mushrooms, rosemary, tomato paste, and a splash of red wine, finished with melted Parmesan.
Ingredients
- 2 ounces dry shaped pasta (¾ cup uncooked)
- ¼ teaspoon kosher salt plus extra for pasta water
- 1 tablespoon salted butter
- ¼ cup chopped onion
- 1 garlic clove minced
- 1 tablespoon olive oil
- 4 ounces sliced mushrooms (1 cup)
- ¼ teaspoon dried rosemary
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon tomato paste
- 2 tablespoons dry red wine
- ¼ cup shredded Parmesan
Equipment
- saucepan
- skillet
- cutting board
Directions
- Boil the pasta in salted water for about 5 to 7 minutes, until al dente. Save at least ½ cup of the cooking water, then drain.
- In a 10-inch skillet over medium heat, cook the onion and garlic in the butter for 1 minute.
- Add the olive oil, mushrooms, ¼ teaspoon salt, pepper, and rosemary. Cook for 5 to 8 minutes.
- Stir in the tomato paste and cook for 30 seconds. Pour in the red wine and 4 tablespoons of the saved pasta water. Let it bubble for 1 to 2 minutes.
- Add the drained pasta and another 4 tablespoons of pasta water. Stir in the Parmesan until it melts and coats the pasta.
Nutrition
Serving: 304g | Calories: 605kcal | Carbohydrates: 57g | Protein: 19g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 0.7g | Cholesterol: 50mg | Sodium: 1104mg | Potassium: 730mg | Fiber: 4.2g | Sugar: 6.7g | Vitamin A: 712IU | Vitamin C: 8.3mg | Calcium: 237mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); dry shaped pasta counted as dry pasta, ¼ cup shredded Parmesan counted as grated parmesan. Brands and portions vary, so use it only as an approximation.