| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 onion, roughly chopped
- 3/4 pound cremini mushrooms or dark wild mushrooms, chopped
- 2 cloves garlic, minced
- 3 cups chicken stock or low-sodium chicken broth
- 3/4 cup roasted pistachios, roughly chopped, plus more for garnish
- 1 teaspoon crushed red pepper
- 3 tablespoons extra-virgin olive oil
- 1 pound penne, pappardelle or your favorite pasta
- Freshly grated Parmesan or pecorino, for serving
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for another 2 minutes, then reduce the heat to medium. Add the stock and simmer until the liquid is reduced by half. Stir in the pistachios, crushed red pepper and oil, and season with salt and pepper. Set aside and keep warm.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain, then serve right away with the sauce spooned over the top. Sprinkle with Parmesan and pistachios.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 863 |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 26 g |
| Cholesterol | 37 mg |
| Sodium | 1074 mg |
| Serving Size | 1 of 4 servings |
| Calories | 863 |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 26 g |
| Cholesterol | 37 mg |
| Sodium | 1074 mg |
Reviews
So so good. I will make this again and again. My wife even loved it and she says she doesn’t like mushrooms!
This was delicious and super simple. I used two small yellow onions and two pints of shiitake mushrooms, doubled the garlic because garlic, topped with feta instead of parm since that’s what I had on hand. Also topped with some chopped basil. It was so, so good. The umami from the browned onions and mushrooms really concentrates in the stock and the crunch of the pistachios is fantastic. Loved this and will definitely make again.
This recipes was amazing, I can’t wait to make it again.
This was fabulously easy and very delicious. During the reduction, I couldn’t help myself and splashed some whole cream in it.
Wow, a little nervous with no reviews but it was excellent. My wife loved it too. I might suggest a touch more mushrooms, pistachios and parmesan cheese but great dinner. We will defintely make this again.