Ok, ok, I know I just posted a pasta recipe, but I promise this one is way different. Maybe as opposite as can be.

The other pasta was creamy but this one is buttery.

The other pasta had ham but this one is vegetarian!

The other one had a little escarole but this one is chock full of tasty mushrooms.

I used some crazy long spiral noodles for the other one, but this one uses rotini. Yum.

See, I told you, they’re completely different.

I’m always trying to stay semi-healthy around here. I’m also always looking for recipes that I can make and get on the table at a reasonable hour after I get home from work. This recipe fits the bill on both accounts!

And because I’m sure you all just got finished gorging yourselves on holiday foods, and have all made your new years resolutions, I’m hoping this recipe will be much appreciated.

The flour in the recipe is what thickens it, and there is enough butter to give it a richness without adding tons of calories.

Also, just to continue with the wedding updates that some of you enjoy…Nate and I had engagement pictures taken back in November and the photographer Jodi Miller did an AMAZING job. If you guys wanna check them out, head on over to her blog! After seeing how great these turned out, I am SO excited to see the shots she gets of the wedding :)

Pasta with No-Cream Mushroom Sauce

From TheKitchn

You can print this recipe from the original link

Makes enough sauce for almost one 1-lb box pasta, depending on how saucy you like it

1 1/2 ounce package wild mushrooms
1 cup chicken, vegetable or beef broth, boiling
1 cup white wine
2 tablespoons butter, divided
3 8-ounce packages of white button or portobello mushrooms, washed and chopped
4 large shallots, minced
4 large cloves of garlic, minced
2 tablespoons chopped sage
3 tablespoons flour
1/2 cup chopped flat-leaf parsley
Salt and fresh ground black pepper

1 lb pasta, cooked according to package directions

Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.

Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side – again, without stirring – for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.

Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.

Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.


  1. amy, i love your engagement photos. they are so beautiful. you and Nate look perfect together. :)

  2. That looks really delicious. I did a very similar recipe recently and it was lovely – this must be too.

  3. What’s wrong with frequent pasta posts? You could post pasta everyday and I’d be thrilled. Hmm, maybe your other readers would want variety… anyway looks good to me!

  4. Great looking recipe for New Years resolutions and great engagement pics as well. :-)

  5. Congratulations on your engagement. Your Fiance is a very lucky guy to have landed such an awesome cook!!!! Take care, BAM

  6. First off, LOVE your engagement photos! You two look so, so happy. The running one is super cute. And I don’t mind the pasta posts at all, I’m in the exact same boat. I love cooking pasta because it’s a simple meal to prepare but you can do SO much with it. Your creation sounds fantastic! :)

    • Aw, thanks Caroline! Ugh, it was Nate’s idea to do the running one, haha. He actually had the photog record part of it for some video he’s making. I think I look so stupid…glad you like it :)

  7. You know I headed straight over to the photos… :) gorgeous engagement shots Amy – you both look radiant – may you stay that way forever! (I can honestly say that after 15 years of marriage I love my husband more today than ever… it is possible :)). Your pasta looks delicious and no need to apologize for posting another – I don’t think anyone could ever be disappointed with pasta ;) – love the mushrooms…. mmm….

    • Hehe, I’d head right to the pics too! I wish I could have shown more of the pictures she took…there were SO many good ones. I don’t even think the ones that were my favorites of the ones she took were posted on her blog post, but I figured you’d all like to see them :) awwwww, That’s so sweet about you and your husband! It makes me happy to hear stories like that…i have no doubt Nate and I will feel the same way :)

  8. Your recipe sounds delicious and the photos are great. I also checked out your lovely engagement photos. Very nice. Found you through Rufus today. Looking forward to lots of pasta recipes.

  9. I love the photos in this one, it looks so delicious and fresh! I often find creamy pastas too rich, this one sounds like good middle ground.

  10. hi, Katherine sent me here! Lovely pasta dish :)

  11. Mmmm…this pasta dish sounds great. Anything with mushrooms in it is a winner in my book! I love your engagement photos! :D

  12. Oooh, I was hoping you would have engagement photos on here! They’re are honestly some of the favorites I’ve seen. They are so natural and you’ve got such a radiant smile in them. If I were you I don’t know if I would be able to stop looking at them. So happy for you!

    • I’m so glad you liked the photos! I’m a big fan too :) I’m having a photobook made of them because i can’t choose just a few favorites, hehe. I just can’t wait to see how the wedding photos come out. Thank you!!!

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