A one-pot creamy mushroom pasta
Holidays are wonderful and special, but also very expensive! Cooking a short-style pasta, using the same technique as risotto, elevates the flavour but also saves on a bunch of expensive ingredients and keeps it on the healthy(ish) side. And using a single pot makes it a welcome relief from the piles of holiday dishes.
Serves 2 as a main, or 4 as a side.
Mushroom Pasta Risottata
Ingredients
- 4 Tbsp butter, divided
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 cups thinly-sliced mushrooms
- 1 1/2 cups short pasta (shells, penne, ziti)
- 1/2 cup white wine
- 3–4 cups water (or stock)
- 3 Tbsp grated parmesan cheese
- Salt and pepper, to taste
Instructions
1. Melt 2 Tbsp butter in a large pot over medium-high heat. Add the shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add mushrooms and continue to cook until mushrooms begin to brown and have released their water, about 5 minutes.
2. Add dry pasta to the pot, then add wine. Continue to cook and stir until wine is absorbed, then add water or stock 1 cup at a time, stirring often until pasta is cooked. Add parmesan cheese and stir until incorporated. Season, to taste, with salt and pepper.
