Chestnut Mushroom Pasta Rosemary Oil (Print)

Sautéed mushrooms, silky pasta, and rosemary oil create a fragrant, satisfying Italian-inspired main.

# Components:

→ Pasta

01 - 350 grams dried tagliatelle or fettuccine
02 - Salt, for pasta water

→ Mushrooms and Aromatics

03 - 400 grams chestnut mushrooms, cleaned and sliced
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons extra-virgin olive oil
06 - 2 shallots, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - Freshly ground black pepper, to taste

→ Rosemary Infused Oil

10 - 60 ml (1/4 cup) extra-virgin olive oil
11 - 2 sprigs fresh rosemary

→ Garnish

12 - 50 grams grated Parmesan cheese (or vegetarian hard cheese alternative)
13 - Zest of 1 lemon
14 - Fresh parsley, chopped (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Introduce the pasta and cook according to package directions until perfectly al dente. Reserve approximately 120 ml (1/2 cup) of the starchy pasta water before draining the pasta thoroughly.
02 - Concurrently, heat 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat. Add the finely chopped shallots and sauté for 2 minutes until they become translucent and tender. Incorporate the minced garlic and continue to cook for an additional 30 seconds until fragrant, taking care not to burn.
03 - Add the sliced chestnut mushrooms and thyme to the skillet. Sauté, stirring occasionally, for 7 to 8 minutes. Continue cooking until the mushrooms are deeply golden brown and have released their moisture. Season generously with salt and freshly ground black pepper.
04 - While the mushrooms are cooking, prepare the rosemary oil. In a small saucepan, gently warm 60 ml of extra-virgin olive oil with the fresh rosemary sprigs over low heat for 5 to 8 minutes. Heat just until the oil is fragrant, ensuring it does not reach a sizzling point. Remove from heat and allow it to infuse.
05 - Add the drained pasta directly to the skillet containing the sautéed mushrooms. Toss the pasta and mushrooms together to combine evenly. Gradually incorporate the reserved pasta water, a little at a time, to emulsify and create a silky, cohesive sauce that coats the pasta.
06 - Carefully remove the rosemary sprigs from the infused oil. Drizzle the fragrant rosemary oil generously over the pasta and mushrooms. Toss everything together thoroughly to ensure the oil is well distributed.
07 - Serve the pasta immediately. Garnish each portion with grated Parmesan cheese (or vegetarian alternative), fresh lemon zest, and a scattering of chopped fresh parsley, if desired.

# Expert Advice:

01 -
  • Ready in just 35 minutes
  • Uses everyday ingredients with extraordinary results
  • Perfect balance of earthy mushrooms and aromatic herbs
  • Elegant enough for company but easy enough for weeknights
02 -
  • Perfect for both casual weeknight dinners and special occasions
  • Can be prepared in advance up to the final combining stage
  • Excellent source of B vitamins from the mushrooms
  • Vegetarian friendly and easily adaptable to vegan diets
03 -
  • The key to perfectly sautéed mushrooms is patience and space. Avoid overcrowding your pan, which causes mushrooms to steam rather than caramelize. If needed, cook them in batches to ensure they develop that golden crust that concentrates their flavor.
  • When making the rosemary oil, temperature control is crucial. Too hot and the herbs will fry and become bitter. Too cool and the flavors won't properly infuse. Look for tiny bubbles forming around the herbs – that's the sweet spot for infusion.
  • Reserve more pasta water than you think you'll need. This starchy liquid is the secret to creating a silky sauce that clings to every strand of pasta. Add it gradually while tossing to achieve the perfect consistency.

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