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MUSHROOM LOVERS PASTA

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INGREDIENTS:
  • 1 pound uncooked pasta (I used pappardelle)
  • 1 stick (1/2 cup) butter, divided
  • 2 pounds mushrooms, cut into bite-sized pieces (I used a combo of baby bellas, shiitake and oyster mushrooms)
  • 6 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 2/3 cup vegetable stock
  • 2 tablespoons balsamic vinegar
  • 2-3 large sprigs of fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, or more/less to taste
  • 2/3 cup freshly-grated Parmesan cheese, plus extra for serving
  • 1/2 cup toasted pine nuts, divided
DIRECTIONS:
  1. Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions.  Reserve 1 cup of the starchy pasta water, and set it aside.  Then drain the pasta.
  2. Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat.  Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened.  Add the garlic and cook for 1 more minute, stirring occasionally.
  3. Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine.  Continue cooking until the sauce reaches a simmer.  Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half.  Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
for full instructions you can go to :    https://www.gimmesomeoven.com
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