Pasta with Roasted Mushrooms and Marinara Sauce
Elevate your weeknight dinner game with this irresistible Pasta with Roasted Mushrooms and Marinara Sauce! Tender pasta pairs perfectly with golden, oven-roasted cremini mushrooms, bringing a rich, earthy flavor to the dish. The mushrooms are seasoned and caramelized to perfection before being folded into a vibrant marinara sauce with sautéed garlic and fresh basil for a comforting yet sophisticated meal. This recipe is a breeze to prepare, taking just 45 minutes from start to finish, and offers a convenient way to incorporate fresh, wholesome ingredients. Serve it with a sprinkle of Parmesan cheese for a delightful finishing touch, making it ideal for family dinners or casual entertaining. Perfectly customizable with spaghetti, penne, or fettuccine, this roasted mushroom pasta recipe is a hearty, flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 12 ounces Pasta (spaghetti, penne, or fettuccine)
- 16 ounces Cremini mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 3 cloves Garlic cloves, minced
- 24 ounces Marinara sauce
- 0.25 cup Fresh basil, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat the oven to 400°F (200°C).
Clean and slice the cremini mushrooms into 1/4-inch thick pieces.
Toss the mushrooms in 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper.
Spread the seasoned mushrooms evenly on a baking sheet lined with parchment paper.
Roast the mushrooms in the oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
While the mushrooms are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour the marinara sauce into the skillet and simmer for 5-7 minutes, stirring occasionally.
Add the roasted mushrooms to the marinara sauce and stir to combine.
Toss the cooked pasta with the marinara-mushroom mixture, adding a splash of the reserved pasta water if necessary to loosen the sauce.
Stir in the fresh basil and season with additional salt and pepper to taste.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 25.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1022 mg | 79% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2411 mg | 51% | |
*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.
