Whole Wheat Capellini with Mushrooms and Shallots
Whole wheat capellini and mushrooms in a cream sauce with shallots, fresh thyme and parmigiano reggiano. This creamy and satisfying dish completes the perfect evening when the stars are out and pasta is on the menu.
Ingredients
- 8 oz whole wheat capellini - I used and recommend De Lallo Whole Wheat Capellini
- 16 oz mushrooms including white button cremini, or shiitake, sliced
- 2 shallots chopped finely
- 2 tablespoons olive oil
- 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme + more for serving
- 1 cup vegetable broth
- 3/4 cup reserved pasta water
- Pinch of kosher salt and black pepper
- 1/4 cup parmigiano reggiano
- 1/3 cup heavy cream
- 2 tablespoons butter
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add mushrooms and cook for 5-8 minutes or until they are softened.
- Reduce heat to medium-low and add shallots, thyme, and pinch of salt and pepper.
- Stir occasionally and cook for 2-3 minutes until shallots are translucent.
- Add vegetable broth and simmer for 5-7 minutes.
- Meanwhile, bring a pot of salted water to a boil and cook capellini for 2-3 minutes max. Reserve 3/4 cup pasta water.
- Using tongs, transfer capellini to the Dutch oven with mushrooms and add 3/4 cup pasta water.
- Increase heat to medium and cook for another 2 minutes or until liquid thickens a bit.
- Add heavy cream and cheese and stir for another minute until pasta is coated.
- Remove from heat and stir in butter.
- Optional: Serve with fresh thyme and more parmigiano reggiano on top and season with black pepper.
Notes
Recipe inspired by Bon Appetit's Pasta with Mushrooms and Prosciutto