Pasta with Mushrooms Roasted Garlic and Chile
Indulge in the rich, earthy flavors of Pasta with Mushrooms, Roasted Garlic, and Chile, a comforting dish that marries simple ingredients with bold, aromatic highlights. This pasta recipe features a medley of golden-brown sautéed mushrooms, the deep caramelized sweetness of oven-roasted garlic, and a gentle kick of heat from red chili flakes. Combined with a luscious butter-olive oil sauce and the tangy brightness of freshly squeezed lemon juice, every bite is a symphony of flavor. Perfectly balanced and ready in just 40 minutes, this dish is garnished with fresh parsley for a pop of herbal freshness and optional Parmesan for a nutty finish. Whether you're hosting a dinner party or need a quick weeknight meal, this pasta recipe is sure to delight mushroom lovers and spice enthusiasts alike. Keywords: pasta recipe, roasted garlic pasta, mushroom pasta, spicy pasta, quick dinner ideas.
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti, linguine, or fettuccine)
- 300 grams mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 1 whole garlic bulb
- 4 tablespoons olive oil
- 1 teaspoon red chili flakes
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 50 grams Parmesan cheese, grated (optional)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 200°C (400°F).
Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap it in aluminum foil, and roast in the preheated oven for 25-30 minutes or until soft and golden.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of the pasta cooking water before draining.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden and any liquid has evaporated.
Once the garlic is roasted, squeeze the soft cloves out of the skin into the skillet with the mushrooms. Mash the garlic with the back of a spoon to blend it into the sauce.
Add the red chili flakes, butter, and 1 tablespoon of olive oil to the skillet, stirring until the butter is melted and fragrant.
Add the cooked pasta to the skillet along with the reserved pasta water, stirring to coat the pasta in the sauce. Let it simmer for 2-3 minutes to help the flavors meld.
Stir in the chopped parsley, lemon juice, salt, and black pepper.
Serve immediately, topping each portion with grated Parmesan cheese, if using.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 772 mg | 59% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1623 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
