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