If there were ever a pasta that was perfect for fall…it would be this earthy roasted mushroom pasta. What I love about it is that the mushrooms can be made ahead so that all you have to do is heat them, cook the pasta and toss together with butter, fresh parsley and grated cheese.
one pound assorted mushroom, trimmed and cleaned
one teaspoon fresh thyme, minced
picci pasta or spaghetti
3 tablespoons butter
one tablespoon chopped parsley
Toss the mushrooms with a little olive oil and sprinkle with salt and fresh thyme.
Spread onto a baking sheet lined with parchment paper.
Roast in a 425º oven for about 30 minutes or until tender. Turn halfway through roasting.
Cook the picci al dente and drain reserving a little pasta water (just in case).
Toss the pasta with the butter and the mushrooms.
Add freshly grated Parmesan cheese and fresh parsley and serve.
If making the roasted mushrooms ahead of time, store in an air tight container and when ready to use, re-heat slowly on the stove over low heat