Lemony Roasted Mushroom Pasta

Name: Lemony Roasted Mushroom Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 pounds mixed mushrooms, such as cremini, oyster and shiitake; 1 red onion, cut into thin wedges; 20 large sage leaves, chopped; 5 to 6 sprigs thyme or 2 to 3 sprigs rosemary, leaves picked; 4 garlic cloves, smashed and peeled; Olive oil; Salt and pepper; 2 lemons, quartered, plus 1 more to serve; 1 pound short pasta; 3 tablespoons butter; 1 tablespoon soy sauce; Grated Parmesan or nutritional yeast, to serve; Handful chopped chives or parsley

By Hetty Lui McKinnon

Updated April 10, 2025

Lemony Roasted Mushroom Pasta — Armando Rafael for The New York Times. Food Stylist: Brett Regot.

Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Rating: 5(472)
Comments: Read comments

A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta. Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump. Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor. A dash of soy sauce is just enough to intensify the umami of the dish. While using a single variety of mushrooms is just fine, incorporating different types will deliver more texture and flavor. To make this vegan, simply use nondairy butter and opt for nutritional yeast rather than cheese.

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Ingredients

Yield:4 servings

2pounds mixed mushrooms, such as cremini, oyster and shiitake
1red onion, cut into thin wedges
20large sage leaves, chopped
5 to 6sprigs thyme or 2 to 3 sprigs rosemary, leaves picked
4garlic cloves, smashed and peeled
Olive oil
Salt and pepper
2lemons, quartered, plus 1 more to serve
1pound short pasta
3tablespoons butter
1tablespoon soy sauce
Grated Parmesan or nutritional yeast, to serve
Handful chopped chives or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees.
Step 2
Prepare the mushrooms: For clustered varieties like oyster mushrooms, simply tear them through the base to separate them; for capped mushrooms, cut in half or quarters, depending upon size. The mushrooms don’t have to be the same size.
Step 3
Place the mushrooms, red onion, sage, thyme and garlic onto a sheet pan. Drizzle generously with olive oil and season well with salt and pepper. Arrange the lemon wedges among the mushrooms. Roast until the mushrooms have collapsed and are golden around the edges, 20 to 25 minutes.
Step 4
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve 1 cup of cooking water.
Step 5
When the mushrooms and onions are ready, remove from the oven and using a fork or back of a large spoon, squash the garlic and mash it into a paste. Squeeze the roasted lemons over the mushrooms.
Step 6
Return the pasta to the pot it was cooked in, and place on medium-low heat. Add the butter and soy sauce along with ½ cup of the starchy pasta water. Toss for 1 to 2 minutes until the butter has melted.
Step 7
Add the mushroom mixture, making sure to scrape off any bits stuck to the pan. Toss for 2 minutes. If the pasta looks dry, add a tablespoon or two more of the reserved pasta water. Drizzle generously with olive oil, and season well with salt and pepper.
Step 8
To serve, squeeze over more lemon juice, top with Parmesan and finish with the chives.

Ratings

5 out of 5

472 user ratings

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Comments

Michael E3 months ago

Before anyone asks: yes, you can substitute medium-sized sage leaves if you don't have large ones. Just use more. I just made this, as written, for dinner for my friend Keith and me. We both loved it! Heavy umami. I sent Keith off with a container of leftovers, but I suspect he's just going to give it all to his pet goat, Sir Butterscotch. He spoils that animal.

Jeff3 months ago

"Mash the garlic into a paste" And then do what with it? Toss with the mushrooms?

Morgan3 months ago

Just made this tonight. Absolutely delicious!!

Melinda M2 weeks ago

This was delicious. I admit I was skeptical about mushrooms paired with roasted lemon, but the roasting transforms all into something greater than the individual ingredients suggest. I amped up the amount of herbs and garlic and even the soy sauce (tamari), but otherwise followed the directions. Can't wait to tackle the leftovers at lunch...

casey in Maple Ridge, BC, Canada3 weeks ago

We loved this. It was exactly what "my mouth wanted" and it delivered. I even bought new pasta today that was much shorter than what I had on hand yesterday, as I think it will add to it. I also overbaked the mushrooms, onions and garlic. It was still delicious, but with 10 minutes less time, it would be perfection.

sujatha924 weeks ago

I made this as written the first time & didn’t like the butter sauce. The second time I made it I skipped the butter & soy sauce & added about 0.5-1 oz crumbled goat cheese on the drained pasta in the pot, put the roasted mushrooms on top, let it sit a minute to melt in & mixed it all together with some of the cooking water. It made a lovely creamy sauce with just enough “funk.”

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