Silky Mushroom Pasta

A rich and velvety mushroom pasta recipe without cream. Mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a silky-smooth sauce with rich, nutty and earthy umami from Porcini Extra Virgin Olive Oil.

Ingredients (Serves 4)
8 ounces dry pasta (For best results, use a pasta that is short and has some textured ridges to hold on to the sauce and grated cheese)
Kosher salt
⅓ cup vomFASS Porcini Extra Virgin Olive Oil, plus extra to drizzle.
1 Tbsp vomFASS Garlic Extra Virgin Olive Oil
2 shallots minced
5 garlic cloves minced
8 ounces Baby Bella Mushrooms sliced
8 ounces white mushrooms sliced
8 ounces portabella mushrooms roughly chopped
Black pepper
1 tsp rosemary
3 Tbsp of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan) 
½ cup packed parsley
⅓ cup chopped walnuts
Red pepper flakes to taste (optional)

Directions
Cook the pasta to al dente in boiling salted water according to box instructions.
Keep 1 cup of the pasta cooking water, then drain the pasta.
In a large skillet, heat the Garlic and Porcini extr virgin olive oils over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of Porcini extra virgin olive oil, if needed.
Season with a good pinch of kosher salt, black pepper and the rosemary.
Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
Add the tomato paste, wine and about ½ to ¾ cup of the pasta cooking water.
Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce). 
Add the cooked pasta to the mushroom sauce.
Toss to combine.
If needed add a little bit more of the pasta cooking water.
Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes.
Serve immediately!

Note:
Seasoning the mushrooms: Once in the pan, give the mushrooms a good toss in the hot pan and cook briefly, then season. A good pinch of kosher salt helps coax out the moisture for savory and tender mushrooms. You can add other spices at this point too, perhaps black pepper and rosemary.

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