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Mushroom Pasta with Balsamic Vinegar

This mushroom pasta is the epitome of simplicity, butter, garlic, shrooms and balsamic vinegar all cooked in the time it takes to cook pasta.

Portrait image of balsamic mushroom pasta using volanti served with snipped chives in a white bowl

Quick & Simple Pasta Dinners.

When it comes to dinner in a hurry it is hard to see beyond pasta. Ethis recipe joins lots of quick pasta recipes here on krumpli.

Few flavours go together like balsamic and mushrooms so this easy mushroom pasta recipe is a safe bet on the flavour front.

I use it in 3 of my 4 stuffed mushroom recipes. It also gets used in both of my mushroom risotto recipes and my mushroom orzotto recipe.

This meal is very much a stripped down version of my mushroom ravioli recipe.

But let’s face it making ravioli is time-consuming, time ain’t an issue in this recipe though.

It pretty much all comes together in the time it takes to boils some pasta and we all have that kinda time available to us.

Portrait overhead image of balsamic mushroom pasta using volanti served with snipped chives in a white bowl

Ingredient advice.

This recipe really is a combination of 3 things, mushrooms, Balsamic vinegar and pasta.

Choose your ingredients wisely there ain’t no room to hide!

For the pasta I choose some dischi volanti, they look like flying saucers and make me feel like a child, I like that!

But they serve a purpose along side this, they are flat and that is great for this recipe. Other shapes like the orecchiette I use with my pork ragu or farfalle (bow ties) would work equally well.

Next up the mushrooms, use whatever you can lay you hands on but go for something larger. You want to be able to cut into 5-6mm thick slices and get 5-6 slices per mushroom.

Finally the balsamic vinegar. DO NOT use you finest balsamic, save that for dressings, we are cooking this and reducing it down!

But likewise do not go for the cheapest bottle in the store, it will become too sharp and too sweet all at the same time.

Portrait close up image of balsamic mushroom pasta served with snipped chives

Recipe Variations.

This recipe is naturally vegetarian but it is possible to turn it vegan by choosing your pasta wisely. My friend Rosemary makes a wonderful vegan egg free pasta.

Then swap out the butter for olive oil and job done.

Adding peas to this recipe adds a lovely fresh sweetness, it also works really well with spinach.

Just toss a few handfuls in when you add the pasta, it will wilt quickly. I do something very similar with my mushroom and spinach risotto.

Searing leaks in a second pan and adding them in the same way I do with my balsamic mushroom and leek risotto would also work well.

Mushroom Pasta Recipe with Balsamic Vinegar
Yield: 2 Servings

Mushroom Pasta Recipe with Balsamic Vinegar

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Mushrooms lend themselves so well to pasta dishes and this balsamic mushroom pasta enriches them with butter and Balsamic vinegar.

Ingredients

  • 250 g (8.8 oz) Mushrooms
  • 50 g (1.75 oz) Shallot
  • 2 Cloves Garlic
  • 50 g (1.75 oz) Butter
  • 50 ml (1.7 fl oz) Balsamic Vinegar
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 200 g (7 oz) Pasta
  • Chives to serve

Instructions

  1. Dice the shallots as finely as you can.
  2. Slice the garlic as finely as you can.
  3. Cut the mushrooms into 5-6mm thick slices.
  4. Cook your pasta as per instructions in well-salted water, your mushrooms will take about 12-15 minutes to cook so time it well.
  5. Melt the butter in a pan over a medium heat.
  6. When the butter foams throw in the shallots, garlic and thymeand cook for 5 minutes.
  7. Add the mushrooms and season with salt and pepper then fry for 8-10 minutes.
  8. When the mushrooms are nicely cooked turn up the heat to high and add in the balsamic vinegar.
  9. Cook for 2 minutes reducing almost all the way.
  10. By now the pasta should be cooked so drain reserving a little liquid and add to the mushrooms.
  11. Add the pasta and then a little of the cooking liquid and stir to form a silky coating.
  12. Add snipped chives to serve.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 54mgSodium: 465mgCarbohydrates: 48gFiber: 6gSugar: 10gProtein: 10g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Cathleen @ A Taste of Madness

Thursday 8th of February 2018

What a combo!! I have yet to try it, but it sounds amazing!

Brian Jones

Thursday 8th of February 2018

Thank you, have fun!

Alyssa

Tuesday 6th of February 2018

Thyme and mushrooms are one of my favorite flavors to pair together! And I love how huge your 'shrooms are in these pics!

Brian Jones

Wednesday 7th of February 2018

Thanks Alyssa, mine too.

Kate

Tuesday 6th of February 2018

Balsamic and mushrooms are amazing together. What a great idea to add them to pasta!

Brian Jones

Wednesday 7th of February 2018

Thanks Kate

Emily

Tuesday 6th of February 2018

This looks so great, especially for a quick weeknight meal!

Brian Jones

Wednesday 7th of February 2018

Thanks Emily.

Dannii

Tuesday 6th of February 2018

Balsamic and mushrooms are such a delicious combo. And simple mixed through pasta is one of my favourite easy meals.

Brian Jones

Wednesday 7th of February 2018

Cheers Dannii