Recipe Info:

Yields: 4 servings
Prep Time: 30 mins
Cook Time: 30 mins
Diet: Lacto-vegetarian, but can be made Vegan


  • 2 lbs. mushrooms, chopped into bite-sized portions (maitake, tree oyster, etc.)
  • 5 tbsp. olive oil
    • 2 tbsp. for use later in the sauce
  • 1-2 bulbs/heads of garlic (10-12 cloves)
  • 12 ounces pappardelle egg pasta (note: vegan options are available, but often need to be order online in advance)
  • 3 tsp. fresh rosemary, finely chopped
    • 1 tsp. reserved for garnishing
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 tsp. red chili pepper, flakes (optional)
  • 1/2 tsp. red wine vinegar
  • 1 tbsp. butter (note: vegan butter can be used)


  1. Preheat oven to 450°F/230°C.
  2. In a large bowl, coat the mushrooms, garlic, and 2 tsp of the rosemary in the olive oil, then toss with salt and pepper.
  3. On the stove, bring a large pot of salted water to a boil.
  4. While the pot comes up to tempurature, evenly spread the coated mushroom mixture onto a baking sheet and bake for 10 mins.
  5. After 10 minutes, increase oven temperature to broil, and continue to cook for approx. 5 minutes (or until mushrooms have achieved sufficient browning).
  6. Carefully remove the mushrooms from the oven, and set aside.
  7. Cook the pappardelle pasta according to the instructions.
  8. Reserve 1 1/2 cups of pasta water before straining the pasta and setting aside.
  9. In a blender, place 3/4 of the cooked mushrooms and all of the roasted garlic along with the reserved pasta water, red wine vinegar, chili flakes, and butter.
  10. Blend until a smooth pasta sauce consistency is achieved.
  11. Coat the pappardelle with the mushroom sauce.
  12. Plate and garnish with remaining cooked mushrooms and rosemary.