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Creamy Shiitake Mushroom Pasta with Rosemary Walnut Breadcrumbs Recipe

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4.3 from 4 reviews

This creamy shiitake mushroom pasta is a comforting and flavorful dish featuring tender pasta coated in a rich béchamel sauce with sautéed shiitake mushrooms. Topped with crunchy rosemary walnut breadcrumbs, it combines earthy flavors with a delightful contrast of textures for a perfect weeknight dinner or special occasion meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta and Mushrooms

  • 6-8 ounces pasta (lumaconi, shells, rigatoni, or fettuccini)
  • 8 ounces shiitake mushrooms, sliced
  • 2 tablespoons olive oil (for mushrooms)
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt + more for pasta water
  • 1/2 teaspoon black pepper (or to taste)

Béchamel Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups milk (whole or 2%)
  • 1/2 cup grated parmesan cheese (plus more for serving)

Rosemary Walnut Breadcrumbs

  • 1 cup raw walnuts
  • 1/2 cup panko bread crumbs
  • 2 tablespoons olive oil (for breadcrumbs)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon freshly cracked black pepper

Others

  • 1/2 cup reserved pasta water
  • 1/4 cup water (to deglaze pan if needed)

Instructions

  1. Make the rosemary breadcrumbs. Pulse 1 cup raw walnuts in a food processor until crumbly but not pasty, to avoid turning them into walnut butter.
  2. Toast walnuts with rosemary. Heat 2 tablespoons olive oil in a medium pan over low to medium-low heat. Add 1 teaspoon dried rosemary and let it simmer for 10-15 seconds to release aroma.
  3. Add walnuts and cook. Add the pulsed walnuts to the pan and stir constantly for 4-5 minutes, taking care not to burn them as they toast.
  4. Add seasonings and breadcrumbs. Mix in 1/2 teaspoon coarse sea salt, 1 teaspoon garlic powder, 1 tablespoon nutritional yeast, 1/4 teaspoon black pepper, 1 teaspoon Aleppo pepper, and 1/2 cup panko breadcrumbs. Continue stirring as the breadcrumbs toast and turn a light golden brown.
  5. Remove breadcrumbs from heat. Once toasted, turn off the heat and transfer the rosemary walnut breadcrumbs to a bowl to cool while you prepare the rest of the dish.
  6. Cook the pasta. Bring a large pot of water to a boil and salt generously to mimic sea water saltiness. Add 6-8 ounces pasta and cook according to package instructions until al dente.
  7. Reserve pasta water and drain pasta. Before draining, reserve 1 cup of the starchy pasta water to help loosen the sauce later.
  8. Cook mushrooms. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced shiitake mushrooms, 3 minced garlic cloves, and a pinch of salt. Sauté until the mushrooms turn golden brown, about 5-6 minutes.
  9. Prepare béchamel sauce. Reduce heat to medium-low and push mushrooms to one side of the skillet. On the empty side, melt 2 tablespoons unsalted butter. Once melted, whisk in 2 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly to form a roux.
  10. Add milk and thicken sauce. Gradually whisk in 1.5 cups milk, stirring continuously until smooth. Stir mushrooms back into the sauce and simmer gently, stirring occasionally, until sauce thickens, about 5 minutes. If needed, deglaze the pan with 1/4 cup water.
  11. Combine pasta and sauce. Stir in 1/2 cup grated parmesan cheese, then toss cooked pasta into the skillet, mixing well to thoroughly coat the noodles with the creamy mushroom sauce. Use reserved pasta water to loosen the sauce to desired consistency, as it thickens slightly upon cooling.
  12. Serve. Plate the pasta and generously top with the rosemary walnut breadcrumbs for a crunchy and flavorful finish. Serve warm with extra parmesan if desired.

Notes

  • The choice of pasta can be adjusted to your preference; shapes like shells, rigatoni, or fettuccini work well.
  • To avoid burning the toasted walnut breadcrumbs, stir continuously and keep the heat low to medium-low.
  • Reserved pasta water is key to adjusting the sauce’s consistency, adding starch for a silky texture.
  • Use whole or 2% milk for a richer béchamel sauce; skim milk might result in a thinner sauce.
  • For a nuttier flavor in the breadcrumbs, pulse walnuts carefully to crumbly texture without over-processing.
  • Store leftover rosemary walnut breadcrumbs in an airtight container for up to 3 days.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://avascooking.com/creamy-shiitake-mushroom-pasta-with-rosemary-walnut-breadcrumbs-recipe/