Roasted Mushroom Pasta with Herbs
A delightful vegetarian pasta dish featuring roasted wild mushrooms, fresh herbs, and a touch of lemon for brightness.
Equipment
- Oven
- Baking sheet
- Parchment Paper
- Large non-stick skillet
- bowl
Ingredients
- 1 ½ pounds wild mushrooms (Chanterelles, Hen of the Woods, Oyster Mushrooms) (680 grams)
- ¼ cup olive oil (60 milliliters)
- 6 garlic finely chopped
- 3 tablespoons butter divided, use 2 for cooking and reserve 1 for serving
- Kosher salt to taste
- freshly cracked black pepper to taste
- 1 lemon zested and juiced
- 4 tablespoons homemade breadcrumbs
- 1 tablespoon capers rinsed, drained, and chopped
- 1 tablespoon fresh thyme removed from stem and roughly chopped
- 2 tablespoons chopped flat-leaf parsley
- 10 ounces your favorite shaped pasta (280 grams)
- Pecorino Romano or Parmesan to taste
Instructions
- Start by preheating your oven to 425 degrees F and prepare the wild mushrooms on a baking sheet. Ensure they are shiny and inviting. This will concentrate the flavors as they roast, keeping an eye on them to avoid burning.
- In a large non-stick skillet, melt 2 tablespoons of butter and add the chopped garlic, letting it sizzle until fragrant and golden. Be careful not to let it burn as burnt garlic will add a bitter taste.
- Drizzle the mushrooms with olive oil and season with salt and pepper. Roast them until they are golden and crispy, making sure there is space on the baking sheet to prevent sogginess.
- While the mushrooms roast, bring salted water to a boil and cook the pasta until al dente, which should have a slight bite when tasted.
- Once the mushrooms and garlic are roasted, fold them into the cooked pasta along with a little reserved pasta water. Toss well to ensure the pasta absorbs the rich flavors while preventing it from becoming sticky.
- Stir in fresh thyme, parsley, lemon zest, and lemon juice to brighten the dish. Take care not to add too much lemon to avoid overpowering the other flavors.
- Sprinkle the homemade breadcrumbs and your choice of cheese on top. Keep a close watch on the breadcrumbs, as they can brown quickly.
- Serve this delightful pasta warm and enjoy the fresh flavors with family or friends.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure mushrooms are cleaned with a paper towel instead of rinsing to avoid sogginess.
- If the pasta sticks together, add a splash of reserved pasta water and toss gently to loosen.
- Watch breadcrumbs closely to prevent burning; lower the heat if necessary.
- Adjust seasoning only after mixing everything together for better control of flavor.