Pappardelle Mushroom Pasta Recipe

INGREDIENTS

• 1 pound uncooked pasta (I used pappardelle)
• 1 stick (1/2 cup) butter, divided
• 2 pounds mushrooms, cut into bite-sized pieces (I used a combo of baby bellas, shiitake and oyster mushrooms)
• 6 cloves garlic, thinly sliced
• 1 cup dry white wine
• 2/3 cup vegetable stock
• 2 tablespoons balsamic vinegar
• 2–3 large sprigs of fresh rosemary
• 1/2 teaspoon crushed red pepper flakes, or more/less to taste
• 2/3 cup freshly-grated Parmesan cheese, plus extra for serving
• 1/2 cup toasted pine nuts, divided