Lemony Roasted Mushroom Pasta

The oven does most of the work in this weeknight pasta, roasting mushrooms, onion, garlic and lemon on one sheet pan while the water comes to a boil. A mix of mushrooms from the market, like cremini, oyster and shiitake, gives the most flavor and texture.

Serves 4 · 50 minutes

Ingredients

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

Instructions

1. Heat the oven to 425°F.
2. Pull clustered mushrooms like oysters apart at the base. Halve or quarter capped mushrooms, depending on their size. They don't need to match.
3. Spread the mushrooms, onion, sage, thyme and garlic on a sheet pan. Drizzle generously with olive oil, season well with salt and pepper and tuck the lemon quarters in among them. Roast for 20 to 25 minutes, until the mushrooms have shrunk and browned at the edges.
4. While they roast, cook the pasta in a large pot of salted boiling water until al dente. Save 1 cup of the cooking water, then drain.
5. Take the pan out of the oven. Mash the soft garlic into a paste with a fork or the back of a spoon, then squeeze the roasted lemons over everything.
6. Put the pasta back in its pot over medium-low heat with the butter, soy sauce and ½ cup of the pasta water. Toss for 1 to 2 minutes, until the butter melts.
7. Scrape in the mushroom mixture along with any browned bits from the pan and toss for 2 minutes, adding a spoonful or two more pasta water if it looks dry. Finish with a good drizzle of olive oil and more salt and pepper.
8. Serve with a squeeze of fresh lemon, Parmesan and the chives.

Tips

• To make it vegan, use a nondairy butter and finish with nutritional yeast instead of cheese.

Adapted from a recipe by Hetty Lui McKinnon in NYT Cooking.