Roasted Mushroom Pasta with Herbs
This garlicky, herby Roasted Mushroom Pasta with crunchy homemade breadcrumbs is a delightful fall meal!
Ingredients
- 1 ½ pounds wild mushrooms any kind of mushrooms works but Chanterelles, Hen of the Woods, Oyster Mushrooms are recommended.
- ¼ cup olive oil
- 6 cloves garlic finely chopped
- 3 tablespoons butter divided
- Kosher salt to taste
- 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 removed from stem and roughly chopped
- 2 tablespoons flat-leaf parsley chopped
- 10 ounces pasta your favorite shaped pasta
- Pecorino Romano or Parmesan Grated for topping
- 4 slices whole grain bread torn into very small pieces (about 1 ½ cups once torn)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic chopped
- ½ teaspoon kosher salt
Instructions
- Heat your oven to 400°F. While it warms, brush any dirt off mushrooms with a paper towel and trim stems, then tear into 1-inch pieces. Toss them with olive oil, salt, and pepper, spread in one layer on a parchment-lined sheet, and roast for 20–25 minutes, tossing once halfway. You’ll see the edges turn golden and smell a deep, woodsy aroma when they’re done.
- As soon as mushrooms come out, transfer them to a bowl and stir in chopped garlic, 1 tablespoon butter, lemon zest and juice, capers, thyme, parsley, and 4 tablespoons breadcrumbs. Give everything a gentle toss and taste, adding more salt and pepper if you think it needs a little boost.
- Bring a large pot of salted water to a boil, then add 10 ounces pasta and cook according to package directions until al dente. Before draining, scoop out ½ cup of the hot pasta water, then drain the pasta.
- Return the drained pasta to the pot or a large bowl. Add the mushroom mixture, 2 remaining tablespoons butter, and plenty of grated cheese. Gently stir so every noodle gets coated and you see flecks of herbs and breadcrumbs throughout.
- Pour in a few tablespoons of the reserved pasta water to loosen things up, stirring until you get a light, creamy coating on the pasta. Give it a final taste, then season with extra salt and cracked pepper to suit your preference.
- Place a large nonstick skillet over medium heat with 2 tablespoons olive oil and 1 tablespoon butter. Add the torn bread pieces and sauté for 3–5 minutes, stirring often, until they turn golden brown. Keep an eye on them—they can go from toasty to burnt in seconds.
- Add the chopped garlic and ½ teaspoon salt to the skillet and cook for about 30 seconds until you smell the garlic releasing its aroma. Remove the skillet from heat and transfer the breadcrumbs to a paper-towel-lined plate to drain any extra oil. Use these on top of your pasta for a satisfying crunch.
Notes
- If mushrooms look damp, brush them with a towel before roasting to avoid excess moisture that prevents browning.
- If mushrooms haven’t browned, roast for 20-25 minutes at 400°F, tossing once midway for crisp edges.
- If breadcrumbs brown too fast, watch them in the skillet during the 3-5 minute toast and remove when golden.
- When pasta is al dente, drain and reserve 1/2 cup pasta water to loosen the sauce later.
- If sauce seems thick, stir in a few tablespoons of the reserved pasta water to make it creamy.