Prep Time: 10 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

A great non cream pasta sauce with mushrooms.   It will become a favourite!

Ingredients

• 1 pkg pasta (I like to use a linguini)
• 1/3 Cup Olive Oil
• 1 Tbsp Butter
• 1 Large Shallot (cut in rings)
• 3-4 Cloves of Garlic (minced)
• 4 Cups of Mushrooms (sliced)
  • I like to use a mix of Portabello, White Button and Shitake
• 5-6 grinds of Black Pepper
• 3-4 grinds of Salt
• 1 TBSP Rosemary
• 3 TBSP Tomato Paste
• 1/4 Cup Red Wine
• 1/3 Cup Walnuts (chopped)
• 1/3 Cup Parsley
• Grated Parmesan for serving

Instructions

1. Cook pasta as per instructions on package.   Cook to al dante.
2. Keep 1 cup of the pasta water for the sauce.
3. In a large skillet heat the olive oil and butter, add the garlic and shallots and cook for 2-3 minutes.
4. Add the mushrooms and season with grinds of pepper and salt.    Cook for 10 minutes stirring occasionally.
5. Add the tomato paste, red wine and 1/2 – 3/4 cup of the pasta water.   Cook for another 4 – 5 minutes.   Adding the chopped walnuts for the last 2 minutes.
6. Combine the pasta and sauce mixing to thoroughly combined.
7. Stir in the parsley.
8. Serve with grated Parmesan