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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Servings: 5
Calories: 695kcal
Ingredients
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
- 1½ 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
Instructions
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!
Nutrition
Calories: 695kcal | Carbohydrates: 89g | Protein: 22g | Fat: 28g | Sodium: 237mg | Fiber: 13g | Sugar: 8g | Vitamin C: 16mg
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