This Roasted Mushroom Pasta with Herbs is the perfect fall meal! Earthy and garlicly mushrooms with pasta and a touch of cheese. Simple and delish!
Prep Time10mins
Cook Time30mins
Total Time40mins
Course: Main Course
Cuisine: Mediterranean
Keyword: roasted mushroom pasta, easy roasted mushrooms, how to roast mushrooms, gremolata pasta, gremolata mushrooms, gremolata mushroom pasta, pasta with mushrooms
Servings: 4people
Author: Gaby
Ingredients
1 1/2poundswild mushrooms (any kind of mushrooms works)
olive oil
6clovesgarlic, roughly chopped
Kosher salt and freshly cracked black pepper to taste
1lemon, zested and juiced
4tablespoonshomemade breadcrumbs (recipe below)
1tablespooncapers, rinsed, drained, and chopped
3tablespoonschopped flat-leaf parsley
10ounces of your favorite shaped pasta
2tablespoonsbutter
Grated Pecorino Romano or Parmesan
For the Breadcrumbs
4thick slicedwhole grain bread from a loaf, torn into very small pieces (about 1 ½ cups once torn)
2tablespoonsolive oil
1tablespoonunsalted butter
2cloves garlic, chopped
1/2teaspoonkosher salt
Instructions
Heat the oven to 400°F.
Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite, sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine.
Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, breadcrumbs, capers, and parsley. Taste and adjust with more salt and pepper.
Cook the pasta according to the package directions and reserve about 1/2 cup of the pasta water. Drain once al dente and mix the pasta together with the roasted mushroom mixture, 2 tablespoons of butter, lots of grated cheese and the homemade breadcrumbs. Drizzle in a few tablespoons of the pasta water to make everything creamy. Finish with extra salt and freshly cracked black pepper to taste.
For the Breadcrumbs
Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.