Roasted Mushroom Pasta with Herbs is a cozy and flavorful dish that’s perfect for fall. With earthy mushrooms roasted to golden perfection, fresh herbs, garlic, and a touch of lemon, this pasta is comfort food at its best. Topped with crispy homemade breadcrumbs and a sprinkle of cheese, it offers a delightful combination of textures and flavors that will leave you craving more.

Roasted Mushroom Pasta with Herbs

Why You’ll Love This Recipe

This dish is a celebration of rich, roasted mushrooms paired with aromatic herbs and garlic, making it a warm and comforting meal. The homemade breadcrumbs add a delightful crunch, while the lemon zest and capers provide a pop of brightness. It’s simple to prepare, yet feels elegant enough to serve for a special meal. Plus, it’s a great way to enjoy the seasonal mushrooms that are abundant in fall!

Ingredients

1 ½ pounds wild mushrooms (such as Chanterelles, Hen of the Woods, or Oyster Mushrooms)
¼ cup olive oil
6 cloves garlic, finely chopped
3 tablespoons butter, divided
Kosher salt and freshly cracked black pepper to taste
1 lemon, zested and juiced
4 tablespoons homemade breadcrumbs (recipe below)
1 tablespoon capers, rinsed, drained, and chopped
1 tablespoon fresh thyme, roughly chopped
2 tablespoons chopped flat-leaf parsley
10 ounces of your favorite shaped pasta
Grated Pecorino Romano or Parmesan for garnish

For the Breadcrumbs:

4 thick slices of whole grain bread, torn into small pieces (about 1 ½ cups once torn)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, chopped
½ teaspoon kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
Clean the mushrooms by brushing them off with a paper towel, removing any dirt. Tear them into 1-inch chunks for bite-sized pieces.
Place the mushrooms in a bowl and drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
Spread the mushrooms out in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, tossing halfway through, until they are golden brown and crisp around the edges.
While the mushrooms roast, prepare the breadcrumbs. In a large non-stick skillet, heat olive oil and butter over medium heat. Add the torn bread and sauté for 3-5 minutes, until golden brown. Add the garlic and salt and cook for another 30 seconds until fragrant. Remove from heat and set aside to drain on a paper towel-lined plate.
When the mushrooms are done, toss them with the chopped garlic, 1 tablespoon of butter, lemon zest and juice, breadcrumbs, capers, thyme, and parsley. Taste and adjust seasoning with salt and pepper as needed.
Cook the pasta according to the package directions. Reserve about ½ cup of pasta water before draining.
Combine the cooked pasta with the roasted mushroom mixture, adding the remaining 2 tablespoons of butter and grated cheese. Add the reserved pasta water, a little at a time, until the sauce is creamy and well combined.
Finish with additional salt, freshly cracked black pepper, and more cheese if desired. Serve immediately!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Mushroom Variety: Experiment with different types of mushrooms such as shiitake, cremini, or portobello for a slightly different flavor profile.
Herb Substitution: Fresh rosemary or sage can be substituted for thyme to add a different aromatic quality.
Vegan Version: Swap the butter for olive oil and omit the cheese for a dairy-free alternative.
Gluten-Free: Use gluten-free pasta and breadcrumbs for a gluten-free meal.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat in a pan over low heat with a splash of olive oil or reserved pasta water to help loosen the sauce. You can also microwave it, but be sure to add a little water or broth to prevent it from drying out.

FAQs

Can I use regular mushrooms instead of wild mushrooms?

Yes, you can use any variety of mushrooms you prefer, but wild mushrooms like chanterelles or oyster mushrooms bring an extra depth of flavor.

Can I make the breadcrumbs ahead of time?

Yes, you can make the breadcrumbs ahead of time and store them in an airtight container for up to a week.

Can I make this dish without capers?

While capers add a nice briny flavor, you can omit them or substitute with a small amount of chopped olives for a similar taste.

What can I substitute for Pecorino Romano cheese?

Parmesan cheese is a great alternative if you don’t have Pecorino Romano. Both provide a similar salty, savory flavor.

Is this recipe gluten-free?

To make this recipe gluten-free, use gluten-free pasta and breadcrumbs.

Can I make the roasted mushrooms in advance?

Yes, the mushrooms can be roasted in advance and stored in the fridge for up to 2 days. Reheat them before tossing with the pasta.

Can I use store-bought breadcrumbs instead of homemade ones?

Yes, store-bought breadcrumbs will work, but homemade ones offer a fresher taste and extra crunch.

How do I prevent the pasta from being too dry?

Reserve some of the pasta water before draining the pasta. Adding it to the mushroom mixture helps create a creamy sauce that binds everything together.

Can I add protein to this dish?

Yes, you can add grilled chicken, sausage, or tofu to make the dish more filling and add some extra protein.

How do I store leftovers?

Place any leftover pasta in an airtight container in the fridge. Reheat gently with a bit of pasta water to restore the creamy texture.

Conclusion

Roasted Mushroom Pasta with Herbs is a hearty, comforting dish that showcases the earthy flavors of mushrooms in the best way possible. With the added richness of garlic, butter, and cheese, along with a zesty lemon finish, it’s a meal that’s sure to satisfy. Perfect for cozy fall evenings, this recipe is simple to make yet bursting with flavor. Give it a try and enjoy the tastes of the season!