White Wine Pasta with Roasted Mushrooms

This pasta is simple in the best way. Roasted mushrooms, plenty of garlic, butter and a good splash of white wine come together into a light but flavorful sauce that clings to the linguine.

It’s the kind of thing I make on a quiet weeknight when I want something a little grown up without a long list of ingredients. A glass of that same wine on the side doesn’t hurt.

White Wine Pasta with Roasted Mushrooms

Ingredients:

• 1 1/2 lb mushrooms, I used Crimini

• 1 package of linguine pasta

• S&P

• 1 tbsp (or more) Red pepper flakes

• Cloves of garlic, chopped finely, about 6 or 7 (use less or more depending on taste)

• Olive oil

• 1/2 cup butter

• Fresh thyme leaves, about 3 tbsp and 2 sprigs of thyme

• 1 cup cheap white wine

• 2 tbsp lemon juice

• Zest from one lemon

• Burrata cheese

• 8 oz mascarpone

• 1/4 cup pecorino romano

• 1/2 cup parmigiano reggiano

Instructions:

1. Preheat your oven to 400 and bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. 

2. In a baking dish, combine the mushrooms, 1/4 cup butter, thyme sprigs, drizzle with a little olive oil and season with S + P. Transfer to the oven and roast for 25-35 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant. Add the rest of the butter and the thyme.

4. Slowly add the wine and after a couple of minutes, add the mascarpone, the pecorino and parmesan and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through.

5. Divide the pasta amongst bowls, top with the roasted mushrooms and break the burrata over each bowl. Sprinkle more cheese, pepper and add fresh basil leaves.

6. Enjoy!