Toasted mushroom macaroni (4 servings)


As soon as I found this recipe on a blog called Gimme Some Oven (adorable!), I knew I would love it. Toasted is good. Mushrooms are good. Macaroni is good. Therefore, the recipe had to be good. Fortunately, my suspicions were confirmed. I had never thought to toast pasta before cooking it, but doing so added a layer of flavor, and cooking the pasta in the sauce made the dish even more flavorful. I already can't wait to make this again!

You will need:

  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp butter
  • 8-10 oz mushrooms (I used baby bellas)
  • 2 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, chopped (I didn't have any)
  • 1 tsp dried oregano
  • 1/2 cup dry white wine
  • 8 oz (1/2 lb) dry macaroni
  • 2 cups vegetable stock
  • 1/4 cup cream or half-and-half or plain Greek yogurt
  • 1/4 cup grated parmesan cheese
  • salt and pepper


  1. Heat a large-heavy skillet over medium-high heat. Add 1 Tbsp of the oil to the pan and saute the mushrooms until browned but not totally cooked (2-3 min).
  2. Reduce the heat to medium and add the parsley, garlic, and oregano; cook and stir another minute or so. Pour in the wine and simmer for 3-5 minutes. Transfer the mushrooms and juices to a bowl; set aside.
  3. Wipe out the skillet with a damp paper towel. Reheat the skillet on medium and add the remaining oil and the butter to the skillet. Once the butter is melted, add the macaroni and stir it constantly for 5 minutes or so, or until it's deep golden brown. (Make sure it doesn't burn!)
  4. Pour the stock into the skillet and bring it to a boil. Reduce the heat to medium-low and simmer, uncovered, until the pasta is al dente. (I think it took a little less than 10 minutes for me, but you'll just have to test it.)
  5. Add the mushroom mixture and cream/yogurt to the skillet; cook and stir for another 2-3 minutes or until you have a silky, smooth sauce. Remove from heat and stir in parmesan and salt and pepper to taste. Top with more parsley, if desired. Serve immediately.

Both Bryan and I loved this recipe. I was pleasantly surprised at how well it reheated in the microwave the next day. Pasta has a tendency to get gummy or dry in the fridge, but this stayed nice and firm, probably because the pasta was cooked in the sauce. I'd like to try this again sometime with different types of mushrooms -- maybe oyster and shiitake.

Also, if you're doing the gluten-free thing, this recipe works really, really well with Tinkyada rice pasta