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Hearty pasta and mushrooms, bursting with flavor and herbs, paired with Hand on Heart's fruit-forward and vibrant Cabernet Sauvignon.
INGREDIENTS
4 ounces uncooked pasta
3 tablespoons butter divided
1 tablespoon olive oil
7 ounces Crimini mushrooms
1/2 medium onion chopped
3 cloves garlic minced
1 teaspoon Dijon mustard
1/4 cup pasta water
1 lemon, zested & juiced
1/2 cup freshly grated
Parmesan cheese
2 tablespoons fresh
parsley chopped
Salt & pepper to taste
INSTRUCTIONS
Boil a salted pot of water and cook the pasta al dente according to package directions.
Add the oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked 8-10 minutes or possibly a bit longer.
Add the onions and cook. Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
Add in the pasta water and lemon juice + zest, and let it bubble for one minute. Take the pan off the heat and stir in the parmesan cheese and parsley.
Toss the pasta with the sauce in the pan. Season with salt & pepper to taste and serve immediately.
