This garlicky, herby Roasted Mushroom Pasta with crunchy homemade breadcrumbs is truly perfection!
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. (Psst... Looking for another fall-inspired pasta recipe? Try my decadent Creamy Butternut Squash Pasta) And yes, there are homemade bread crumbs on top. It's carb on carb. The only right way to do life.
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 Chanterelles, Hen of the Woods, 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:
- Wild Mushroom Risotto
- Mushroom Carnitas
- Wild Mushroom Stuffing
- Caramelized Mushroom Polenta
- Chicken Parm Mushroom Pasta
- Garlic Mushroom and Spinach Pizza
Roasted Mushroom Pasta with Herbs
- 1 ½ pounds wild mushrooms (any kind of mushrooms works but I love Chanterelles, Hen of the Woods, 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, removed from stem and roughly chopped
- 2 tablespoons chopped flat-leaf parsley
- 10 ounces of your favorite shaped pasta
- 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
- ½ teaspoon kosher salt
- 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, 1 tablespoon of butter, lemon zest and juice, breadcrumbs, capers, thyme and parsley. Taste and adjust with more salt and pepper.
- Cook the pasta according to the package directions and reserve about ½ cup of the pasta water. Drain once al dente and mix the pasta together with the roasted mushroom mixture, 2 remaining 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.
- 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!