Decadent Weeknight Mushroom Pasta

Decadent Weeknight Mushroom Pasta

February marks the launch of our newest member of the Brightland family, ROSETTE, a Garlic Olive Oil with a label designed by California-based multimedia artist Lilian Martinez. To celebrate the launch, we have a special edition of BrightRx this month to show how to cook with ROSETTE

Yasmin Fahr is a food writer whose recipes have appeared online and in print publications such as The New York Times, The Kitchn, Food52, and more. Her first book, Keeping it Simple, was named a best spring 2020 cookbook pick by The New York Times and Forbes. She has shared with us a delicious mushroom pasta using ROSETTE that is perfect for a weeknight meal. 

"A weeknight staple that goes beautifully with ROSETTE as it enhances the existing garlic flavor in the pasta, though almost any of Brightland's oils could be substituted and be equally as delicious. You can also cook the pasta in a separate pot while you cook the mushrooms to reduce the cooking time."

Decadent Weeknight Mushroom Pasta 
By Yasmin Fahr
Serves 2, 4 for sharing
  • Salt and freshly ground black pepper
  • 1 lb dried wholewheat penne
  • 2 tablespoons ROSETTE garlic olive oil, plus more for the pasta
  • 1 lb mix mushrooms, woody stems removed and cut into thin slices (about 2 1/4 cups)
  • 2 garlic cloves, thinly sliced, minced or grated
  • 3/4 cup grated parmesan, plus more for serving
  • Juice of 1 lemon
  • 1/2 cup fresh parsley or basil leaves and fine stems, roughly chopped


Fill a Dutch oven or 12-inch heavy skillet with water and bring to a vigorous boil, salting until it tastes like the sea. Add the pasta and cook for 3-4 minutes less than the package instructions, until it's just shy of al dente, about 6 minutes. Reserve 1 cup of water, then drain the pasta in a colander in the sink. Drizzle through with olive oil, tossing it with a wooden spoon or tongs, to prevent the noodles from sticking together. 
Wipe out the pot with a paper towel. Heat it over medium-high heat until very hot. Add the mushrooms to the dry pan and let them cook, untouched for 1 minutes between each stir, until they've all shrunken in size and are a golden brown, about 5-6 minutes. 
Pour in 2 tablespoons of olive oil, garlic and salt, stirring constantly, until the garlic becomes translucent but before it browns. Pour in the pasta, half the reserved pasta water and the cheese, stirring vigorously until a thick, creamy sauce forms, about 2 minutes. Add a tablespoon more of water at time if it's not as creamy as you'd like. 
Finish with lemon juice, parsley and pepper, then season to taste with salt. Divide between plates and top with more cheese and a drizzle of oil, if desired.