From The Cookbook: Eat Better, Feel Better

When I need a cozy dish that makes the whole house smell amazing, I turn to this earthy Giada paccheri with mushrooms and pistachios. The ingredients—like garlic, shallots, and sweet Marsala—blend together so beautifully, creating the perfect balance of flavors.

It’s ideal for a weeknight dinner, and it only takes about 40 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed two generously.

Recipe Ingredients

For the Pasta

• 1 pound paccheri pasta or gluten-free penne

For the Mushroom Sauce

• 3 tablespoons olive oil
• 2 garlic cloves, smashed and peeled
• 1 pound assorted mushrooms, sliced ¼ inch thick
• ¼ teaspoon kosher salt
• 1 shallot, chopped
• ¼ cup sweet Marsala
• ½ cup low-sodium chicken broth
• 2 tablespoons unsalted butter

For the Finishing Touches

• 1½ cups freshly grated Parmigiano-Reggiano
• 2 cups baby arugula
• ½ cup salted roasted pistachios, chopped

How To Make Giada paccheri with mushrooms and pistachios

Cook the Pasta

1. Boil Water and Cook Pasta: Bring a large pot of water to a boil. Season generously with kosher salt. Cook pasta 2 minutes less than package instructions, about 10 minutes, until not quite al dente.

Make the Mushroom Sauce

1. Sauté Mushrooms and Garlic: Heat a large skillet over medium-high. Add 2 tablespoons olive oil and cook for 30 seconds. Add garlic and mushrooms, season with salt. Cook undisturbed for 4 minutes, until golden brown on the bottom. Stir and repeat until mushrooms are browned, about 10 minutes more.
2. Add Shallot and Wine: Add remaining tablespoon of oil and shallot. Cook for 2 minutes, stirring often. Add Marsala, scraping up browned bits with a wooden spoon. Simmer 1 minute until almost reduced.
3. Finish the Sauce: Add chicken broth and butter. Simmer 3 minutes to thicken slightly.

Combine and Serve

1. Toss Pasta in Sauce: Transfer pasta to sauce skillet using a mesh skimmer or tongs. Add ½ cup pasta cooking water and 1 cup Parmigiano-Reggiano. Toss to coat, simmer 2 minutes, adding more water if needed for a light sauce.
2. Add Final Touches: Stir in arugula until wilted. Add remaining cheese and sprinkle with pistachios. Serve immediately.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Flavor Boost: Add a pinch of red pepper flakes for a spicy kick that complements the earthy mushrooms and nutty pistachios, creating a balanced and exciting flavor profile.
• Texture Enhancement: Toss in some toasted breadcrumbs or extra pistachios before serving to add a satisfying crunch that contrasts beautifully with the soft pasta and creamy sauce.
• Customization: Make it vegetarian by swapping pancetta with roasted eggplant or zucchini, and for a vegan version, omit the cheese and use a dairy-free alternative to keep it rich and satisfying.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Buffalo Grilled Shrimp With Goat Cheese Dipping Sauce
• Giada De Laurentiis Asparagus Lasagna
• Giada Olive And Sun-Dried Tomato Tapenade With Endive Leaves

Giada paccheri with mushrooms and pistachios

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

140

kcal

When I need a cozy dish that makes the whole house smell amazing, I turn to this earthy Giada paccheri with mushrooms and pistachios. The ingredients—like garlic, shallots, and sweet Marsala—blend together so beautifully, creating the perfect balance of flavors. It’s ideal for a weeknight dinner, and it only takes about 40 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed two generously.

Ingredients

• For the Pasta
  

• 1 pound paccheri pasta or gluten-free penne
  

• For the Mushroom Sauce
  

• 3 tablespoons olive oil
  

• 2 garlic cloves, smashed and peeled
  

• 1 pound assorted mushrooms, sliced ¼ inch thick
  

• ¼ teaspoon kosher salt
  

• 1 shallot, chopped
  

• ¼ cup sweet Marsala
  

• ½ cup low-sodium chicken broth
  

• 2 tablespoons unsalted butter
  

• For the Finishing Touches
  

• 1½ cups freshly grated Parmigiano-Reggiano
  

• 2 cups baby arugula
  

• ½ cup salted roasted pistachios, chopped
  

Directions

• Cook the Pasta
  
• Boil Water and Cook Pasta: Bring a large pot of water to a boil. Season generously with kosher salt. Cook pasta 2 minutes less than package instructions, about 10 minutes, until not quite al dente.
  
• Make the Mushroom Sauce
  
• Sauté Mushrooms and Garlic: Heat a large skillet over medium-high. Add 2 tablespoons olive oil and cook for 30 seconds. Add garlic and mushrooms, season with salt. Cook undisturbed for 4 minutes, until golden brown on the bottom. Stir and repeat until mushrooms are browned, about 10 minutes more.
  
• Add Shallot and Wine: Add remaining tablespoon of oil and shallot. Cook for 2 minutes, stirring often. Add Marsala, scraping up browned bits with a wooden spoon. Simmer 1 minute until almost reduced.
  
• Finish the Sauce: Add chicken broth and butter. Simmer 3 minutes to thicken slightly.
  
• Combine and Serve
  
• Toss Pasta in Sauce: Transfer pasta to sauce skillet using a mesh skimmer or tongs. Add ½ cup pasta cooking water and 1 cup Parmigiano-Reggiano. Toss to coat, simmer 2 minutes, adding more water if needed for a light sauce.
  
• Add Final Touches: Stir in arugula until wilted. Add remaining cheese and sprinkle with pistachios. Serve immediately.