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Rotini Con Funghi E Pinoli (Rotini With Mushr)

Rotini Con Funghi E Pinoli (Rotini With Mushr recipe image
This comforting Italian-inspired pasta dish features rotini tossed in a robust sauce of saut&# 195;©ed shiitake mushrooms, sun-dried tomatoes, and black olives. The flavors are deepened with white wine, chicken broth, and fresh parsley, creating a savory and aromatic meal. Finished with toasted pine nuts and grated Parmesan, it offers a delightful crunch and cheesy finish. Perfect for a cozy weeknight dinner or a light lunch, this recipe is simple to prepare yet delivers restaurant-quality taste. The combination of earthy mushrooms and bright acidity from the tomatoes makes it a satisfying choice for the whole family.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 489.4
Description
This comforting Italian-inspired pasta dish features rotini tossed in a robust sauce of saut&# 195;©ed shiitake mushrooms, sun-dried tomatoes, and black olives. The flavors are deepened with white wine, chicken broth, and fresh parsley, creating a savory and aromatic meal. Finished with toasted pine nuts and grated Parmesan, it offers a delightful crunch and cheesy finish. Perfect for a cozy weeknight dinner or a light lunch, this recipe is simple to prepare yet delivers restaurant-quality taste. The combination of earthy mushrooms and bright acidity from the tomatoes makes it a satisfying choice for the whole family.
Ingredients
  • 1/2 cup Olive oil; plus
  • 2 tablespoon Olive oil
  • 2 tablespoon Red wine vinegar
  • 1/4 teaspoon Hot pepper flakes
  • 3 cloves Garlic; minced
  • 8 ounce Shiitake mushrooms
Directions
  1. 1
    Trim stems from shiitake mushrooms and dice them finely.
  2. 2
    Finely chop shallots and prosciutto if using.
  3. 3
    Thin slice sun-dried tomatoes and finely chop black olives.
  4. 4
    In a large bowl, whisk together 1/2 cup olive oil, red wine vinegar, hot pepper flakes, minced garlic, and black pepper to taste.
  5. 5
    Add the diced shiitake mushrooms to the dressing and toss to coat evenly.
  6. 6
    Cover the bowl and refrigerate the mushroom mixture for at least 1 hour, or up to overnight, to allow flavors to meld.
  7. 7
    Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  8. 8
    While pasta cooks, heat remaining 2 tablespoons olive oil in a large skillet over medium-low heat.
  9. 9
    Add garlic, chopped shallots, and prosciutto to the skillet. Sauté until softened and fragrant, about 3-4 minutes.
  10. 10
    Add the marinated mushroom mixture, sun-dried tomatoes, and chopped olives to the skillet.
  11. 11
    Cook over moderate heat for 5 minutes, stirring occasionally.
  12. 12
    Pour in dry white wine and chicken broth. Bring to a boil and let it reduce for 3 minutes.
  13. 13
    Stir in finely chopped Italian parsley. Cover and simmer for 10 minutes.
  14. 14
    In a large serving bowl, toss the drained pasta with the mushroom sauce, toasted pine nuts, and grated Parmesan cheese.
  15. 15
    Adjust seasoning with salt and pepper if needed. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 489.4kcal
% Daily Value *
Total Fat 38.5g60%
Saturated Fat 5.3g27%
Cholesterol 0.0mg0%
Sodium 23.0mg1%
Total Carbohydrate 31.6g11%
Dietary Fiber 3.7g15%
Sugars 4.8g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.

Substitutions: For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth. You can substitute other mushrooms like cremini or button mushrooms if shiitake are unavailable.

Variations: Add a handful of spinach or kale in the last minute of simmering for extra greens. Toasted walnuts can replace pine nuts for a different texture.

Tips: Toasting the pine nuts in a dry pan until golden brown enhances their flavor. Be careful not to burn them as they cook quickly.

Safety: Ensure mushrooms are thoroughly cooked to aid digestion and enhance flavor. Handle raw garlic carefully to avoid skin irritation.

Keywords: pasta, rotini, mushrooms, shiitake, pine nuts, italian, savory, garlic, white wine, sun-dried tomatoes, olives, parmesan, parsley, weeknight dinner, easy pasta, vegetarian option, comfort food, garlic sauce, olive oil, hot pepper flakes
Read it online: https://www.chefs-mate.com/recipe/rotini-con-funghi-e-pinoli-rotini-with-mushr/