8 ounces short pasta (penne, rigatoni, or fusilli)

Kosher salt, to taste

1/3 cup extra virgin olive oil

1 tablespoon butter (or ghee)

2 shallots, minced (or yellow onion)

5 garlic cloves, minced

8 ounces baby bella mushrooms, sliced

8 ounces white mushrooms, sliced

8 ounces portobello mushrooms, roughly chopped

Black pepper, to taste

1 teaspoon dried rosemary (or thyme)

3 tablespoons tomato paste

1/4 cup dry red wine (or vegetable/chicken broth)

1/2 cup grated parmesan (or vegan alternative)

1/2 cup packed chopped parsley (or basil)

1/3 cup chopped walnuts (or pine nuts/almonds)

Red pepper flakes, to taste (optional)

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Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.
Soften aromatics: In a large skillet, heat olive oil and butter over medium-high heat. Add shallots and garlic; cook 2–3 minutes, stirring frequently.
Sauté mushrooms: Add mushrooms and a drizzle of olive oil. Season with rosemary, salt, and pepper. Cook 7–10 minutes until golden and tender.
Make the sauce: Stir in tomato paste, red wine, and 1/2–3/4 cup of reserved pasta water. Simmer 4–5 minutes until sauce thickens.
Combine pasta and sauce: Add cooked pasta to skillet and toss to coat. Add more pasta water if needed for a silky consistency.
Finish and serve: Stir in parmesan, parsley, walnuts, and red pepper flakes. Serve immediately.

For a vegan option, omit butter and parmesan or use plant-based alternatives.
Whole wheat pasta works well for a more nutritious version.
Ensure mushrooms are dry before cooking; avoid washing them under running water.
Slice mushrooms around 1/2 inch thick to retain texture.