Roasted Mushroom Pasta with Herbs

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This garlicky, herby Roasted Mushroom Pasta with crunchy homemade breadcrumbs is truly perfection!

Roasted Mushroom Pasta with Herbs from www.whatsgabycooking.com (@whatsgabycookin)

Pasta is clearly my love language. It’s been this way since as long as I can remember. And mushrooms have been added to that list ever since culinary school. This fall inspired Roasted Mushroom Pasta is truly perfection. And yes, there are homemade bread crumbs on top. It’s carb on carb. The only right way to do life.

Roasted Mushroom Pasta with Herbs from www.whatsgabycooking.com (@whatsgabycookin)

Let’s talk mushrooms quickly. In all honesty, any mushroom would work for this recipe! You can use a combination of whatever is available at your local market or farmers market. In my version of this Roasted Mushroom Pasta we used maitake, shiitake, criminis and oyster mushrooms. You can use as many varieties as you prefer – they all have just a slightly different flavor but together they just explode with a woodsy mushroomy goodness that I love the MOST.

And hot tip – remember that you should never run your mushrooms under water or rinse them. Instead, just brush them off with a clean towel to remove any dirt. IF you were to rinse them, they would soak up too much moisture and then not roast properly!

And if you want a few other of my fav mushroom inspired recipes:

Roasted Mushroom Pasta with Herbs from www.whatsgabycooking.com (@whatsgabycookin)
Roasted Mushroom Pasta with Herbs from www.whatsgabycooking.com (@whatsgabycookin)

Roasted Mushroom Pasta with Herbs

5 from 10 votes
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 Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 1 1/2 pounds wild mushrooms (any kind of mushrooms works)
  • olive oil
  • 6 cloves garlic, finely chopped
  • 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
  • 3 tablespoons chopped flat-leaf parsley
  • 10 ounces of your favorite shaped pasta
  • 2 tablespoons butter
  • Grated Pecorino Romano or Parmesan

For the Breadcrumbs

  • 4 thick sliced whole grain bread from a loaf, torn into very small pieces (about 1 ½ cups once torn)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, chopped
  • 1/2 teaspoon kosher 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, immediately toss them with the 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.

24 Comments

  1. 5 stars
    This was so good I made it 2 times this week! Even my kids thought it was amazing. Light and hearty at the same time. Y. U. M.

  2. 5 stars
    This was my first recipe I’ve tried from WGC and it was AMAZING! Thank you, Gaby! This hit all my pregnancy cravings and was simple to put together. Will be making this again and again!

    Thanks!

  3. Making this tonight. Has anyone made this with Panko bread crumbs instead of the homemade version in the recipe…need a shortcut without sacrificing taste & texture?

  4. 5 stars
    LOVED it!!! We are definitely adding this to our rotation. So flavorful and satisfying with all my favorite flavors. Make extra breadcrumbs/croutons because they’re amazing! And if capers are one of your favorite things, add extra of those too!

  5. 5 stars
    We made this tonight and add bacon. Love it! We’ve been huge fans since trying your thanksgiving mushroom stuffing. Thank you! 🙂

  6. This is absolutely delicious. Definitely will make again. The crushed garlic is probably enough for the recipe, in my opinion.

  7. I have made a lot of mushroom pastas before – as it combines two of my favorite things. This is the best I’ve made so far! I was worried that there wouldn’t be enough sauce, but with the pasta water everything came together really nicely – so much flavor! Definitely do not skip the capers 🙂

  8. Wondering if I missed the instructions to sauté the six cloves of garlic…I didn’t. The result was an otherwise delicious meal infused with the overwhelming bitterness of raw garlic. Please tell me I missed the memo. If not, I encourage the softening/mellowing of the garlic before introducing it to the roasted mushrooms.

    1. nope, the garlic should go onto the HOT out of the oven mushrooms and get cooked right then and there a bit! If you put chopped garlic in the oven, it burns too quickly which is why I like cooking it with the residual heat from the pan and the mushrooms

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