White wine pasta with roasted mushrooms
A simple Mushroom Pasta that will have you wanting more!
Author Inspired with a twist
INGREDIENTS:
- 1 1/2 lb mushrooms, I used Crimini
- 1 package of linguine pasta
- S&P
- 1 tbsp (or more) Red pepper flakes
- cloves of garlic, chopped finely, about 6 or 7 (use less or more depending on taste)
- Olive oil
- 1/2 cup butter
- fresh thyme leaves, about 3 tbsp and 2 sprigs of thyme
- 1 cup cheap white wine
- 2 tbsp lemon juice
- zest from one lemon
- burrata cheese
- 8 oz mascarpone
- 1/4 cup pecorino romano
- 1/2 cup parmigiano reggiano
INSTRUCTIONS
- Preheat your oven to 400 and bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
- In a baking dish, combine the mushrooms,1/4 cup butter, thyme sprigs, drizzle with a little olive oil and season with S+P. Transfer to the oven and roast for 25-35 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant. Add the rest of the butter and the thyme.
- Slowly add the wine and after a couple of minutes, add the mascarpone, the pecorino and parmesan and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through.
- Divide the pasta amongst bowls, top with the roasted mushrooms and break the burrata over each bowl. Sprinkle more cheese, pepper and add fresh basil leaves.
- Enjoy!