You know when you’re dining at an authentic Italian restaurant and you take that first bite of your pasta dish and you wonder how the hell did they make such a delicious sauce that doesn’t taste like something out of a bottle, well, this is one of those type of sauces.
This wonderful dish comes to you from the lovely Giada DeLaurentis – one of my favorite chefs. I find Giada’s recipes to be simple, effortless, yet delicious. 
Just like any other recipe, I tend to make a few swaps in an attempt to healthify a dish. For this recipe I substituted rotini shaped whole grain pasta for rigatoni shaped white pasta, I used extra white wine and skipped the vegetable stock entirely, I used less mascarpone cheese to cut down on fat, and I added extra garlic and some crushed red pepper for additional flavor. How’s that for saving a few calories and adding some extra flavor? 
My husband wasn’t too happy when he saw me chopping all those mushrooms because he vehemently despises mushrooms. And unsurprisingly he decided to confront me on why I was making a mushroom pasta in the first place when I know he doesn’t like mushrooms.
This led me to ask him…
me: Exactly why do you hate mushrooms so much?
him: It’s fungus!
me: Yeah, but it’s vegetarian.
him: I just don’t like the way they grow.
me: You eat eggs, and that comes out of a chicken’s ass. Plus you eat meat, and who knows where that’s coming from.
him: True. You do have a point, but I still hate mushrooms. I like chicken and eggs.
me: *SIGH* Okay, I won’t make them for the next few months.
Admittedly once he mentioned the fungus part, I sort of get why he’s not a fan of mushrooms, but c’mon, you have to admit mushrooms taste so yummy especially when sautéed in Extra Virgin Olive Oil and garlic.
This recipe is outstanding! The white wine adds depths of flavor to this dish, and the creamy mascarpone tastes so much lighter when combined with white wine. I can’t rave enough about it, however my husband was not too thrilled. 
Well, I do sort of love my cooking and sometimes a girl’s gotta keep herself happy, and food is one of the greatest pleasures in life, one that keeps me very happy. Enjoy!
NUTRITION: Whole Wheat Pasta adds Protein and Fiber to this dish. Mushrooms are a very good source of Vitamin B6 and Protein. Mascarpone Cheese is a rich source of Vitamin A and a good source of Protein. Parmesan Cheese is a good source of Calcium and Protein. With that said, cheese is high in fat and saturated fat, and thus should be eaten in moderation.
INGREDIENTS (very slightly modified the original recipe by Giada):
- Rotini Whole Wheat Pasta – 1 pound
- Extra Virgin Olive Oil – 2 tbsp
- Crushed Red Pepper – 1 tsp
- Garlic – 2 big cloves (finely chopped)
- Shallots – 2 small (finely chopped)
- Salt – to taste
- Black Pepper – 1/4 tsp
- Cremini Mushrooms – 10 ounce box (sliced)
- Shitake Mushrooms – 4 ounce box (sliced… 4 to 6 ounces will work)
- Pinot Grigio White Wine – 1 cup
- Mascarpone Cheese – 2/3 cup (or about 5.5 ounces) => original recipe suggests 8 ounces
- Reserved Pasta Water – 1/4 cup (more or less to thin out the sauce slightly)
- Parmesan Cheese – 1/2 cup (grated)
- Fresh Chives – 20 stems (finely chopped for garnish)
DIRECTIONS:
1. Start by boiling a pot of water for the pasta.
2. In the meantime, chop the garlic and shallots.
3. And then chop the assortment of mushrooms.
4. Heat a pan with extra virgin olive oil. Once hot, add crushed red pepper.
5. Once it sizzles, add garlic and shallots. Season with salt.
6. Cook for about 2 minutes until the shallots soften and turn slightly golden.
7. Add all the mushrooms, add salt and black pepper. 
8. Mix well and cook for about 5 minutes until the mushrooms soften.
9. This is what you should have after 5 minutes.
10. Add a cup of white wine. Mix well and let the mushrooms cooks for another 5 to 6 minutes, or until the wine reduces. Increase the heat to dial 7 (medium to high heat).
11. Season the pasta water with salt and add the pasta. Cook until al dente. 
12. In the meantime, chop the chives and grate some parmesan cheese.
13. Back to the mushrooms. I let the wine evaporate more than it should, you should have a little more liquid here. Decrease the heat to very low heat (dial 1). Add mascarpone cheese. 
14. Stir and this is what you should have… a creamy mushroom sauce, so good! Check for seasonings, add salt or black pepper, IF NEED BE! 
15. Once the pasta is al dente, add the pasta to the creamy mushroom sauce. Add a little of the reserved pasta water to thin out the sauce slightly ~ a 1/4 cup should do.
16. Top with parmesan cheese. Mix well.
17. Garnish with chives and serve immediately. Tastes best HOT!
TELL ME: Mushrooms – love em’ or hate em’? If you hate em’, why? I’d love to know! Thoughts!
Haha I love the convo with your hubby…and I'm in the same camp as you: how can anyone hate mushrooms? Love, love them in all forms, especially given their meaty texture and distinct flavor! I've bookmarked this recipe for future! Also next time you want to ignore the hubby's preferences, try making a mushroom risotto- the mushrooms combined with the arborio rice alone create such a creamy texture!
I know, love them too, they are so meaty and great for vegetarians. Oh Khushboo, mushroom risotto has been on my list forever, I'll have to make it one day when he's out of town, or I'll make something he likes, this way we're both happy! 🙂
I'm not a huge mushroom fan either! HOWEVER, I will gladly eat them when them come in this form! This dish looks so rich. Love that used mascapone cheese. I've never tried using it in a savory dish before. Vishnu would LOVE this.
Yeah, I can sort of get why people shy away from mushrooms given they are from the fungi group. This dish is yummy, especially with white wine and mascarpone. Thanks P!
maybe instead of whining your husband should make his own dinner….this dish looks so delicious….like it would be served in a restaurant!!
Haha Mari… I'll make him read your comment, he cooks like once a month. 🙂 Thanks, it was yummy!
This looks so decadent! I absolutely love mushrooms with pasta. Yummy!!
I love mushrooms in anything… they had so much texture and flavor. Thanks Alexis.
I love mushrooms in any form and I am always looking for pasta dishes that can be done quickly with depth of flavor and healthy 🙂
Me too! Love them in any form. They are healthy and add so much flavor.
This sound delicious.. We love simple pasta dishes and this is one… It is perfect for a weeknight meal!
Thanks Mr. and Mrs. P! I love simple pasta dishes too.
I would LOVE this dish!
Thanks Pam!
Wow this is right up my alley, 1 cup of white wine? Heck yes, and rotini is my son's favorite pasta. This is so so easy to put together that I will be making it very very soon. Pinning 🙂 By the way which Trader Joes you go to? Not the one is Westfield right? That is the one I go to all the time.
Lol.. I know right.. white wine helps. Rotini is fun, especially for kids. I actually go to the Trader Joe's in NYC, but I have been to the one in Westfield, it's like one of the nicest TJs. I really like that township and the combination of residential and great restaurants, so it's not too suburban. You live in a great area, Miryam! 🙂
I am going to make this for lunch today 🙂 If I get decent pictures I will post the recipe!!
Ooohhh.. I can't wait. I hope the pictures turn out fabulous. The recipe is so great, let me know what you think. Thanks Miryam. 🙂
Sounds delicious! Glad my husband enjoys mushrooms. 🙂
Lol.. haha, yes! Let's trade. Just kidding. 🙂
Wow LOVE your pictures!!
Thanks Lauren! Coming from you that is a huge compliment Ms. Photographer herself!
I love mushrooms in creamy sauce and this looks AMAZING! Gorgeous photos too –great post!
I love mushrooms in a creamy sauce too.. so much flavor to an otherwise mild sauce. Thank you, Anne!
Mmmm, mushrooms like this look much too delicious 😀
Cheers
Choc Chip Uru
Thanks.
This is amazing:) I love it!
Thanks! Hope you try it.
I love how elegant this recipe looks, while being super simple! Thanks for sharing…
-Shannon
Shannon – thanks. Hope you try it since you are a mushroom lover yourself.
Hi Honey! We have everything we need to make this dish! Score! I knew I picked up that mascarpone cheese for a reason 😉 I love Giada too, and I can't wait to try this. Thank you for sharing!
Monet – Awesome! I'm sure your baby will love too. 🙂 Mascarpone is so yummy, I picked it up for the time ever. Giada is pretty awesome, I really love her recipes, so simple and elegant.
I love mushrooms but because they are a fungus I've been told to stay away from them so my eczema can get better. This looks delicious! One day I'll get back to the mushrooms and I'll try this.
PS: Good point about the eggs…
Ameena – Aww… that sucks, especially because you like the taste of mushrooms. Yes, it'll happen someday!! I know right.. I'd much rather eat mushrooms than eggs or chicken. 🙂
This is such a fabulous recipe for weeknights! Love the flavors and how easy it is! Thanks so much for sharing.
Georgia – thanks. It's so easy to put together, super easy for a weeknight, but definitely a little high on the calories, I'm not gonna lie. 🙁
I love mushroom cream sauces with pasta and this one looks really delicious! I like the healthy amount of red pepper in your photo, too 🙂 Yum!
Amy – I love mushroom cream sauces too, they just go hand in hand. I really needed the kick of spice in this recipe since it is so creamy. 🙂
Omg. I just had to share the conversation with my husband. We both laughed so hard 😀
And yes, I just don't get it why would anyone hate mushrooms. Parmesan cheese, I get it. But mushrooms?
Yummyness all the way!
Haha.. glad you both found the convo amusing. It wasn't a fight, just a regular discussion in our household. Dude, I don't get how anyone can hate Parmesan Cheese, Goat Cheese – I GET! Eeeeek! Thanks! 🙂
Mushrooms and pasta are always a winning combination! 😀 I love mushrooms myself, but I know so many people really hate them. And not just hate them, but HATE them. Oh well, more for us, right?
Kiersten – It is a winning combo. I know 3 people who don't care for mushrooms, oh well, you're right, more for us. 🙂
My husband and I love mushrooms! This recipe will definitely be a hit with us. I was wondering, though, how many servings did you find this makes? I've been trying to find recipes that will make just enough for my husband and I since we avoid leftovers like the plague.
Amanda – this recipe makes at least 4 servings, at most 5. Yeah, you will most definitely have leftovers, that's not a bad thing though. 🙂 Half the recipe if you'd like to avoid leftovers. Hope this helps.
This looks delicious! And yeah…… My two cents is hubby can either make himself a pb and j sandwich and deal or he can take over the dinner cooking! ( aka what my mom told me when i went vegetarian at age 12. Guess who learned how to cook? Oh yeah, and two decades later i'm still veg)
I often roast portabello caps and then stuff them with a quinoa/chickpea/veggie mix for dinners- so good!
Ttrockwood(at)yahoo(dot)com
Haha, but in all seriousness, I think everyone should be capable of making a few dishes, you never really know what life is going to throw at you. There were times I didn't like what my mom made, and I helped myself to a cheese sandwich. 🙂 I love portabello mushrooms.
I adore dishes like this! Colorful and vibrant and so full of lovely Italian flavors !!!