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Overhead view of linguine with browned mushrooms, lemon zest and parsley in a white bowl on a linen cloth

Roasted Mushroom Pasta with Garlic Butter and Thyme

Cremini mushrooms and whole garlic roast at 220 C / 425 F while rigatoni boils, then everything is tossed with butter, lemon, and Parmesan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 869
Ingredients Method Notes

Ingredients
  

For roasting
  • 500 g cremini mushrooms / 1 lb 2 oz; patted dry, small ones halved and large ones quartered
  • 1 head garlic (10 to 12 cloves); cloves separated, skins left on
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp fresh thyme leaves or 1 tsp dried
For the pasta and sauce
  • 400 g rigatoni or penne / 14 oz
  • 1 tbsp kosher salt for the pasta water
  • 4 tbsp unsalted butter / 56 g; cut into pieces, softened
  • 40 g Parmesan / 1/2 cup; finely grated, plus more to serve
  • 1 lemon small; zest plus 1 tbsp juice
  • 15 g flat-leaf parsley / 1/4 cup; chopped
  • 1/4 tsp red pepper flakes optional
  • 240 ml reserved pasta water / 1 cup

Method
 

  1. Heat the oven to 220 C / 425 F with a rack in the center. On a 33 x 46 cm / 13 x 18 inch rimmed sheet pan, toss the mushrooms and unpeeled garlic cloves with the olive oil, 1/2 tsp salt, pepper, and thyme. Spread everything in a single layer with a little space between pieces.
  2. Roast for 25 minutes, flipping the mushrooms once at the 15-minute mark, until they're deep brown at the edges and shrunken by about a third. The garlic is done when a clove yields to a gentle squeeze.
  3. While the pan roasts, bring 4 L / 4 quarts of water to a boil in a 5-quart / 4.7 L pot, 26 cm wide. Add 1 tbsp salt and the rigatoni or penne, then cook 1 minute short of the package time, usually 9 to 10 minutes. Scoop out 1 cup / 240 ml of pasta water, then drain.
  4. Let the garlic cool for 2 minutes, then squeeze the soft cloves out of their skins into a small bowl. Mash with the softened butter until it forms a loose paste.
  5. Return the drained pasta to the empty pot off the heat. Add the garlic butter, 1/2 cup / 120 ml of the pasta water, the lemon zest, lemon juice, and Parmesan, and toss for 1 minute until the sauce turns glossy and clings to the pasta. Loosen with more pasta water a tablespoon at a time if it looks tight. Fold in the roasted mushrooms, parsley, and red pepper flakes, taste for salt, and serve immediately.

Notes

  • Keep the garlic cloves in their skins while roasting so they steam soft instead of drying out.
  • Cut the mushrooms into pieces about 4 cm / 1.5 inches wide so they brown at the same pace.
  • Pull the pasta 1 minute before package time since it finishes cooking in the sauce.
  • Salt the pasta water well, about 1 tablespoon for 4 L / 4 quarts of water.