Multigrain Fusilli with Roasted Mushrooms
Prep Time: 15 minutes
CookTime: 200 minutes
250 g/9 oz Multigrain fusilli (or other short pasta like Farfalle)
1½ lb/750g mixed mushrooms (I used Portobello cut into cubes and shitake caps, sliced)
1 large bulb garlic, just remove the papery exterior and cut off the top third to expose the cloves Good olive oil to drizzle over the mushrooms
Sea salt & freshly ground pepper
1tbsp fresh thyme leaves (I’d use just a little less of the dried if you can’t find fresh)
1 tbsp fresh parsley for garnish
Asiago cheese, grated to serve
A squirt of lemon juice will also bring out the flavors
1. Preheat the oven to 425°F/220°C. Line lipped baking sheet with foil for easy clean up.
2. In a large mixing bowl, toss all the cut up mushrooms with olive oil, thyme and salt & pepper.
3. Spread the mushrooms in a single layer on the prepared baking sheet. Place the head of garlic in the center of a small square of foil, drizzle with olive oil and seal. Place it in a corner of the baking sheet. Start the garlic about 30 minutes before you roast the mushrooms.
4. Roast for about 15 minutes, tossing occasionally. The mushrooms should be dark and beginning to crisp around the edges. The garlic should be soft.
5. In the meantime, get the water boiling in a large Dutch oven and don’t forget to add salt once the water comes to a boil. Add the pasta and cook until al dente – about 5-7 minutes. Drain well and transfer to a serving bowl.
6. Squeeze out the pulp of 2-3 cloves of garlic, (save the rest for another use) mash even more and toss with the mushrooms. Add to pasta, toss and add more olive oil if you need to. Grate Asiago cheese over the pasta and garnish with a squirt of lemon juice and some fresh chopped parsley.
I serve this with a simple salad. Delicioso!
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