Lemony Roasted Mushroom Pasta

By Hetty Lui McKinnon

Updated April 10, 2025

Lemony Roasted Mushroom Pasta
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(1,384)
Comments
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A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta. Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump. Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor. A dash of soy sauce is just enough to intensify the umami of the dish. While using a single variety of mushrooms is just fine, incorporating different types will deliver more texture and flavor. To make this vegan, simply use nondairy butter and opt for nutritional yeast rather than cheese. 

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Ingredients

Yield:4 servings
  • 2pounds mixed mushrooms, such as cremini, oyster and shiitake
  • 1red onion, cut into thin wedges 
  • 20large sage leaves, chopped 
  • 5 to 6sprigs thyme or 2 to 3 sprigs rosemary, leaves picked
  • 4garlic cloves, smashed and peeled 
  • Olive oil
  • Salt and pepper 
  • 2lemons, quartered, plus 1 more to serve
  • 1pound short pasta 
  • 3tablespoons butter 
  • 1tablespoon soy sauce 
  • Grated Parmesan or nutritional yeast, to serve
  • Handful chopped chives or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

692 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 114 grams carbohydrates; 15 grams dietary fiber; 11 grams sugars; 22 grams protein; 1054 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Prepare the mushrooms: For clustered varieties like oyster mushrooms, simply tear them through the base to separate them; for capped mushrooms, cut in half or quarters, depending upon size. The mushrooms don’t have to be the same size.

  3. Step 3

    Place the mushrooms, red onion, sage, thyme and garlic onto a sheet pan. Drizzle generously with olive oil and season well with salt and pepper. Arrange the lemon wedges among the mushrooms. Roast until the mushrooms have collapsed and are golden around the edges, 20 to 25 minutes.

  4. Step 4

    Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve 1 cup of cooking water.

  5. Step 5

    When the mushrooms and onions are ready, remove from the oven and using a fork or back of a large spoon, squash the garlic and mash it into a paste. Squeeze the roasted lemons over the mushrooms.

  6. Step 6

    Return the pasta to the pot it was cooked in, and place on medium-low heat. Add the butter and soy sauce along with ½ cup of the starchy pasta water. Toss for 1 to 2 minutes until the butter has melted.

  7. Step 7

    Add the mushroom mixture, making sure to scrape off any bits stuck to the pan. Toss for 2 minutes. If the pasta looks dry, add a tablespoon or two more of the reserved pasta water. Drizzle generously with olive oil, and season well with salt and pepper.

  8. Step 8

    To serve, squeeze over more lemon juice, top with Parmesan and finish with the chives.

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Ratings

5 out of 5
1,384 user ratings
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Comments

Michael E

Before anyone asks: yes, you can substitute medium-sized sage leaves if you don't have large ones. Just use more. I just made this, as written, for dinner for my friend Keith and me. We both loved it! Heavy umami. I sent Keith off with a container of leftovers, but I suspect he's just going to give it all to his pet goat, Sir Butterscotch. He spoils that animal.

Starchgirl

Absolutely fabulous recipe for very little work, but tweaks are needed to intensify the flavor. Thank you to other reviewers that alerted me to not enough flavor. Doubled onion (and used white), garlic, soy, pasta water and all herbs. After tasting, I added a dash of heavy cream and sherry which added depth and rounded it all out. This is really good!

Jeff C

@Jeff See Step 7. The smashed garlic is part of the mushroom mixture you add to the pasta.

LR

Fantastic. Made with the following mods from other users: doubled all herbs + garlic, used a strainer to smash the lemons after roasting to collect seeds, added the whole cup of pasta water back in at the end. Otherwise made as written. I used a mix of oyster & shiitake mushrooms which were great. Definitely will be using this again!

Dominique Gagne

Fabulous! As a vegetarian, I was looking forward to making this dish as soon as I saw it in NY Times cooking. I had two Portobello caps and used half a bag of frozen shiitakes. Only thing I changed was throwing in some capers for some zing and leaving the butter out just because I didn’t have any.

Paul Z

Good, but (a) took longer than 50 minutes; more like an hour and 50 minutes, and (b) too much lemon. Will only use one next time. Used cremini, shiitake, oyster shrooms.

Paul Z

Used 2 half sheet pans for the mushrooms and a tad more soy sauce than the recipe called for. Everyone loved it! Will print this and keep for special dinners.

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