Roasted Mushroom Pasta
by Brava Chef Annie
Servings
4
Active Time
~5 mins
Total Time
~22 mins
About this Recipe
This is the ideal transitional recipe between the end of Winter and the start of Spring. Seasonal mushrooms are caramelized in the Brava and then folded into a rich pasta with butter and Parmigiano Reggiano. Bring it all together with butter, fresh herbs, and more Parmigiano for serving.
About this Recipe
This is the ideal transitional recipe between the end of Winter and the start of Spring. Seasonal mushrooms are caramelized in the Brava and then folded into a rich pasta with butter and Parmigiano Reggiano. Bring it all together with butter, fresh herbs, and more Parmigiano for serving.
Ingredients
- 12 oz chopped or sliced mushrooms, preferably a mix of cremini and any other wild mushroom, such as shiitake or maitake (½-inch pieces or slices)
- 4 cloves garlic, chopped
- 3 tablespoons extra virgin olive oil
- Leaves from 2 whole sprigs of fresh thyme
- 12 oz dried pasta, any shape
- ¼ cup reserved pasta cooking water
- ¼ cup or 4 tablespoons unsalted butter, plus more for finishing, if desired
- 1 oz Parmigiano Reggiano, grated (about ¼ cup), plus more for garnish
- Few pinches chopped fresh chives or parsley to garnish
From Your Pantry
kosher salt
freshly cracked black pepper
butter
Equipment
Brava metal tray
Brava glass tray
large mixing bowl
large saucepan
serving bowls
Nutrition Information
Allergens: Milk, Wheat (Gluten)
-
1
Prep & cook mushrooms
- Toss mushrooms, garlic, olive oil, and fresh thyme in large mixing bowl to combine. Season with few generous pinches of kosher salt.
- Select “Roasted Mushroom Pasta” on touchscreen and follow instructions to spread half of mushroom mixture evenly on Zones 1, 2 and 3 of Brava metal tray, and spread remaining mushroom mixture evenly on Zones 1, 2 and 3 of Brava glass tray.
- Slide metal tray into top shelf, glass tray into bottom shelf, and press green button to begin cooking.
-
2
Cook pasta
- While mushrooms cook, cook pasta according to package instructions, being sure to reserve ¼ cup of the pasta water used for cooking before straining pasta.
-
3
Finish & serve
- When mushroom mixture is cooked, carefully remove from Brava.
- In large saucepan over medium heat, add butter to melt. Add cooked mushroom mixture to saucepan, season with kosher salt, and stir to combine.
- In the saucepan, add reserved pasta water, cooked pasta, and toss to combine. Add parmesan, stir, and taste for seasoning. If it needs more richness, add a few more knobs of butter or a bit more parmesan.
- Transfer to bowls and top with freshly cracked pepper, more parmesan if desired, and few pinches chives or parsley.
