LEMONY MUSHROOM PASTA
Who doesn’t love a quick pasta recipe? Art gave it an A++!
Ingredients
2 pounds mixed mushrooms, such as cremini, oyster and shiitake
1 red onion, cut into thin wedges
20 large sage leaves, chopped
5 to 6 sprigs thyme or 2 to 3 sprigs rosemary, leaves picked
4 garlic cloves, smashed and peeled
Olive oil
Salt and pepper
2 lemons, quartered, plus 1 more to serve
1 pound short pasta
3 tablespoons butter
1 tablespoon soy sauce
Grated Parmesan or nutritional yeast, to serve
Handful chopped chives or parsley
Preparation
Heat the oven to 425 degrees.
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.
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.
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.
When the mushrooms and onions are ready, remove them from the oven and, using a fork or the back of a large spoon, squash the garlic and mash it into a paste. Squeeze the roasted lemons over the mushrooms.
Return the pasta to the pot it was cooked in and place it 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.
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.
To serve, squeeze over more lemon juice, top with Parmesan and finish with the chives.
Add some shredded rotisserie chicken for more protein if you want!
Original recipe from NYT Cooking here.