Mushroom Gemelli is a simple pasta dish which is easy enough for a weeknight dinner and perfect for Meatless Monday. You can get this on the table in about 20 minutes from start to finish! Mushrooms are sautéed in butter and olive oil with shallots and garlic. This mixture is added to pasta with parmesan cheese, fresh parsley, red pepper and some reserved pasta cooking liquid to create a flavorful vegetarian meal.
Gemelli is a simple, short pasta shape where two strands are twisted together. If you cannot find it some other pastas that you could substitute are fusilli, rigatoni, penne or ziti.
Mushroom GemelliPrint This
- 8 ounces gemelli pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounce package baby bella mushrooms, chopped coarse
- 3 ounce package shitake mushrooms, chopped coarse
- ½ cup shallots, chopped
- 2 cloves garlic, minced
- ½ cup grated parmesan cheese
- ¼ teaspoon crushed red pepper
- ¼ cup fresh parsley, chopped
- 1 cup reserved pasta cooking water
Bring a large pot of water to a boil over high heat. Add the gemelli and cook according to the directions on the package for the tenderness that you desire.
While the pasta is cooking, heat the butter and olive oil in a large skillet over medium low heat. Add the mushrooms, shallots, and garlic. Cook, stirring often until the mushrooms have released all of their liquid and begin to brown. This will take about 5-7 minutes.
Remove 1 cup of the pasta cooking liquid from the pot and drain the pasta. Return it to the pot and stir in the mushroom mixture, parmesan cheese, red pepper, parsley and the pasta cooking water.
Stir thoroughly and serve.