Lemony Roasted Mushroom Pasta
Updated April 10, 2025
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Heat the oven to 425 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8
To serve, squeeze over more lemon juice, top with Parmesan and finish with the chives.
Private Notes
Comments
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.
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 See Step 7. The smashed garlic is part of the mushroom mixture you add to the pasta.
Restaurant-grade pasta -- the roasted vegetables were delicious! Save the lemon squeezes until everything's in the pot, and taste as you add them. The sage was also a lot for me, so I'll use half next time or try rosemary instead.
Made this tonight following the recipe. Adding the thyme during the roasting stage seemed odd. I even doubled the amount called for but got no thyme flavor in the dish. Next time I will add it as the saucing happens. I also used dried shiitakes that I rehydrated and allowed to air dry for about an hour before use. That worked fine. Great taste and I think it is low salt overall, thanks to the lemons.
This was a LOT of work for a very average-tasting dish. I was excited about roasting the ingredients and took other people’s suggestions to double the lemons, herbs, garlic, and the pasta water to enhance the flavor. However, the mushroom taste was somewhat lost in the dish and the garlic and herb flavor were still too mild (even after doubling). This would have been more flavorful if the mushrooms were sautéed in butter with the herbs and would have dried out more, giving it that yummy caramelized and slightly crispy texture.