Description

Roasted Mushroom Pasta with Herbs is a cozy and flavorful dish that’s perfect for fall. Roasted mushrooms, fresh herbs, garlic, and a touch of lemon come together in a comforting pasta topped with crispy homemade breadcrumbs and cheese.

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

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Instructions

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!

Notes

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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Vegan
Method: Roasted, Sautéed
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 400mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 7g
Protein: 10g
Cholesterol: 25mg