You've successfully subscribed to Wine and Veg
Great! Next, complete checkout for full access to Wine and Veg
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.

Recipe: Roasted Mushroom Pappardelle Pasta

. 1 min read . Written by Peter Farrell
Recipe: Roasted Mushroom Pappardelle Pasta

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.