Pin This chestnut mushroom pasta has become my signature dish whenever I want to impress guests without spending hours in the kitchen. The fragrant rosemary oil elevates simple ingredients into something truly restaurant-worthy.
I first created this pasta during a rainy weekend when I had limited ingredients but wanted something comforting yet sophisticated. The combination was so perfect that it's now requested at every family gathering.
Ingredients
- Dried tagliatelle or fettuccine: The wide ribbons catch the silky sauce beautifully look for bronze-die pasta for better texture
- Chestnut mushrooms: Their nutty flavor and meaty texture make them ideal choose firm ones with unblemished caps
- Shallots: Provide a sweeter more delicate flavor than regular onions select firm bulbs with no soft spots
- Fresh thyme: Adds earthy notes that complement mushrooms perfectly use fresh for the brightest flavor
- Rosemary sprigs: Creates an aromatic oil that transforms the dish choose vibrant green needles for best flavor
- Parmesan cheese: Adds umami depth and creaminess opt for freshly grated rather than pre-packaged
- Lemon zest: Brightens the earthy flavors with citrus notes use organic when possible for best flavor
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until perfectly al dente according to package instructions, typically 8-10 minutes. The pasta should have a slight bite to it, as it will continue cooking slightly when added to the mushrooms. Before draining, reserve about half a cup of the starchy pasta water which will help create a silky sauce later.
- Prepare the aromatics:
- In a large skillet, heat the olive oil and butter together until the butter is melted and foaming slightly. Add the finely chopped shallots and cook for 2 minutes, stirring occasionally until they become translucent but not browned. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn which would create bitterness.
- Sauté the mushrooms:
- Add the sliced chestnut mushrooms and fresh thyme to the skillet. Spread them in an even layer and let them cook undisturbed for about 2 minutes to develop some color. Then stir and continue cooking for 5-6 more minutes until they become golden brown and have released and reabsorbed much of their moisture. This caramelization is crucial for developing deep flavor.
- Create the rosemary oil:
- While the mushrooms cook, pour olive oil into a small saucepan and add the rosemary sprigs. Warm over low heat for 5-8 minutes, allowing the rosemary to gently infuse the oil with its aromatic compounds. The oil should become fragrant but never hot enough to sizzle or fry the herbs, which would create bitterness. Remove from heat and let it continue to infuse.
- Combine and finish:
- Add the drained pasta directly to the skillet with the mushrooms. Using tongs, gently toss everything together, adding splashes of the reserved pasta water as needed to create a light, silky sauce that clings to the pasta. Remove the rosemary sprigs from the infused oil and drizzle the fragrant oil over the pasta. Toss once more to coat everything evenly.
- Garnish and serve:
- Transfer the pasta to warmed plates or a large serving platter. Top with freshly grated Parmesan cheese, a generous sprinkle of lemon zest, and if desired, some chopped fresh parsley for color and brightness. Serve immediately while the pasta is hot and the aromas are at their peak.
Pin The rosemary oil is truly the secret weapon in this recipe. I discovered its transformative power years ago when experimenting with herb infusions, and now I keep a small bottle in my refrigerator at all times. The way it perfumes the entire kitchen as it gently warms is almost as satisfying as the flavor it adds to the finished dish.
Ingredient Substitutions
While chestnut mushrooms create the perfect earthy base for this pasta, you can experiment with different varieties for unique flavor profiles. Portobello mushrooms offer a deeper, meatier taste, while oyster mushrooms provide a more delicate texture. For a luxurious upgrade, add a handful of rehydrated porcini mushrooms and use some of their soaking liquid in place of pasta water. If you cannot find fresh rosemary, dried will work in a pinch, though the flavor will be less vibrant. Simply use about one teaspoon of dried rosemary needles and strain the oil through a fine mesh sieve before using. For those avoiding dairy, this dish adapts beautifully to a vegan preparation. Replace butter with additional olive oil and substitute the Parmesan with nutritional yeast or a quality vegan hard cheese alternative.
Seasonal Adaptations
Spring version Add blanched asparagus tips and fresh peas during the final toss
Summer variation Incorporate halved cherry tomatoes and torn basil leaves instead of rosemary
Fall edition Include diced roasted butternut squash and crispy sage leaves
Winter comfort Add a splash of cream and a pinch of nutmeg for extra richness
Storage and Reheating
This pasta keeps remarkably well for a dish of its type. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a small splash of water or broth to revive the sauce, and warm gently in a skillet over medium-low heat. I find microwaving tends to make the pasta rubbery, so stovetop reheating is strongly preferred. For best results when planning to store, consider cooking the pasta slightly more al dente than usual, as it will soften further when reheated. A fresh grating of Parmesan and sprinkle of lemon zest just before serving will bring leftover portions back to life beautifully.
Serving Suggestions
This pasta shines as a main course paired with a simple arugula salad dressed with lemon and olive oil. The peppery greens provide a perfect counterpoint to the earthy mushrooms. For a more substantial meal, serve alongside roasted asparagus or a crusty loaf of artisan bread to soak up any remaining rosemary oil. Wine pairing is crucial for elevating this dish to dinner party status. A medium-bodied white with good acidity like Vermentino or Pinot Grigio complements the earthy mushrooms without overwhelming them. If you prefer red, opt for something light like a Pinot Noir or Chianti.
Pin The combination of earthy mushrooms, aromatic rosemary, and silky pasta creates a dish that is both comforting and sophisticated. A sprinkle of fresh Parmesan and lemon zest adds the perfect finishing touch.
Recipe Q&A
- → Can I use other types of mushrooms?
Yes, cremini or button mushrooms make excellent substitutes if chestnut mushrooms aren't available. Use a mix for added depth.
- → How do I enhance mushroom flavor?
Sauté mushrooms until golden and caramelized to build deep, savory umami notes. Avoid overcrowding the pan for best browning.
- → Is this dish suitable for vegans?
For a vegan option, swap dairy butter for plant-based butter and use vegan cheese or omit cheese entirely.
- → What pasta varieties work best?
Tagliatelle or fettuccine complement the mushroom sauce, but any long pasta like linguine or pappardelle works well.
- → Does rosemary oil overpower the dish?
No, gentle infusion creates a subtle, aromatic finish that balances with the earthy mushrooms without overwhelming them.
- → Can I make it gluten-free?
Simply use your preferred gluten-free pasta—ensure labels confirm they're safe if needed.