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Wild Mushroom Pasta with Almonds and Capers

This wild mushroom pasta with almonds and capers is a wonderful recipe for learning how to make mushroom pasta.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5
Calories: 695kcal


  • Wide pot
  • Large pot
  • Colander


Almond and Caper Garnish:

  • 2 teaspoons avocado oil
  • 1 shallot peeled and thinly sliced into rounds
  • ½ cup sliced almonds
  • 3 tablespoons capers drained
  • ½ cup fresh parsley leaves minced

Wild Mushroom Pasta:

  • 16 ounces linguine ¾ cup pasta cooking water reserved
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion peeled and thinly sliced into half-moons
  • 3 tablespoons butter
  • pounds mixed mushrooms sliced, diced, or torn depending on variety
  • ½ cup white wine or vegetable stock
  • 1 head escarole roughly chopped
  • Salt and pepper to taste


Prepare the Almond and Caper Garnish:

  • In a wide pot, heat 2 teaspoons avocado oil over medium heat. Add the shallot and cook for 2-3 minutes until it just begins to soften. Continue cooking until the edges turn golden brown. Be careful not to burn the shallot.
  • Add the almonds and cook for 1-2 minutes until just beginning to toast. Turn the heat to medium high-and add the capers. Cook, tossing regularly, for 2-3 minutes more until the almonds are golden brown. Turn off the heat and immediately transfer to a bowl.
  • Add the minced parsley to the bowl and toss to combine. Set aside.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Reserve ¾ cup of the pasta cooking water and drain the pasta. Set aside.

Prepare the Wild Mushroom Sauce:

  • While you wait for the pasta water to boil, cook the mushroom sauce in the same pot you used to make the almond garnish.
  • Heat the oil in the pot over medium heat. Add the onion and cook for 4-5 minutes.
  • Melt the butter into the pot and add the mushrooms. Cook for 12-15 minutes until the mushrooms crisp up and turn a deep golden brown. Season with salt and pepper.

Finish the Wild Mushroom Sauce:

  • Add the white wine to the pot and bring to a boil. Cook for 5 minutes.
  • Stir in ½ cup of the pasta cooking water and bring to a boil for 5-6 minutes until reduced slightly.
  • Turn the heat to low and add the escarole. Cook until just wilted, about 4 minutes. Season again with salt and pepper. If the sauce reduces too much, add a bit more of the pasta cooking water.

Finish the Wild Mushroom Pasta:

  • Add the pasta to the pot and toss to coat. Cook 1-2 minutes until glossy. Turn off the heat.

To Serve:

  • Divide the pasta between plates and garnish with the almond caper garnish. Enjoy!


Calories: 695kcal | Carbohydrates: 89g | Protein: 22g | Fat: 28g | Sodium: 237mg | Fiber: 13g | Sugar: 8g | Vitamin C: 16mg
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