Gin Mushroom Pasta
I am beyond excited to share this recipe in partnership with David Jones Store. Glossy, rich, and warming, this quick and easy gin-spiked mushroom pasta is begging for a place on your winter dinner table. Warning: it may take a permanent residency in your weeknight repertoire.
Ingredients
- ¼ cup extra virgin olive oil
- 60g unsalted butter
- 3 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 200g Swiss brown mushrooms, sliced
- 130g double concentrate tomato paste
- 2 tbsp gin
- 1 cup cooking cream
- 400g short pasta, such as pacote or rigatoni
- 30g finely grated Parmesan, plus more for serving
- 2 tbsp chopped parsley
Method
- Heat oil and ½ of the butter in a large pan on medium heat.
- Add shallots and garlic and cook, stirring occasionally, until translucent.
- Add mushrooms and sauté until brown and softened.
- Add tomato paste and cook, stirring occasionally, until the colour deepens.
- Add gin and simmer until the liquid has almost fully evaporated.
- Add cream and stir until well incorporated.
- Season to taste with salt and pepper and remove from heat.
- Meanwhile, cook pasta in a large pot of boiling water until al dente, reserving 1 cup of pasta water.
- Add pasta to the sauce with remaining butter, parsley and ½ cup of pasta water.
- Heat over medium-low, stirring constantly, until butter is incorporated and sauce is glossy (around 2 minutes). Add more pasta water if the sauce is too thick.