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Porcini-Parsley Pasta (Rachael Ray)

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“A 30 minute meal from Rachael Ray, published in her magazine Feb 2010. As they state, "This sauce is so simple, yet truly intense in flavor. The dish makes a great meat-free entrée or first course for any special meal."”

Ingredients Nutrition


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.
  3. In a medium saucepan, melt the butter over medium heat. Stir in the shallots; season with salt and pepper. Cook, stirring frequently, until softened, 7 to 8 minutes. Stir in the parsley, then the wine. Lower the heat to low.
  4. Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).
  5. Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.

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