Ingredients
1lbpasta,uncooked
½cupbutter,(1 stick), divided
2lbsmushrooms,cut into bite-sized pieces, *
6garlic cloves,thinly sliced
1cupdry white wine
⅔cupvegetable stock
2tbspbalsamic vinegar
3large rosemary sprigs,fresh
½tspred pepper flakes,or more/less to taste, crushed
⅔cupparmesan cheese,freshly-grated, plus extra for serving
½cuppine nuts,toasted, divided
Preparation
Cook the 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. Drain the pasta.
Melt ¼ cup of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for about 3 to 4 minutes or until lightly browned and softened.
Add the garlic and cook for about 1 more minute, stirring occasionally.
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.
Let it continue to simmer for about 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs or leave them in.
Pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and ¼ cup of pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper, and/or crushed red chili flakes, if needed. **
Serve garnished with the remaining pine nuts, and Parmesan cheese, and enjoy!
