Roasted Mushrooms, Garlic and Pine Nuts with Pasta
- 2 whole garlic bulb dry layers of skins removed, top quarter of heads cut off and discarded
- 5 1/2 tablespoons vegetable oil such as olive oil, canola oil, or any vegetable oil
- 8 each mushrooms, portabello remove and discard stems
- 1 x salt and black pepper to taste
- 1 pinch sugar
- 16 ounce pasta 1 pound, such as fusilli, prefer whole wheat
- 1 x red pepper flakes to taste
- 2 tablespoons lemon juice freshly squeezed, or more to taste
- 2 tablespoons rosemary leaves freshly chopped
- 3/4 cup romano cheese grated
- 13 cup pine nuts toasted
- Place the oven rack in the center of the oven.
- Put a large rimmed baking sheet on the rack, and preheat the oven to 500 degrees.
- Prepare one 12-inch sheet of foil and spread flat on the counter-top.
- Set the garlic heads, cut-side up, in the center of foil.
- Drizzle 1/2 teaspoon oil over each head and seal the packet.
- Put the packet on the oven rack and roast until the garlic is very tender, 38 to 42 minutes.
- Open the packet and set aside to let cool.
- While the garlic is roasting.
- Remove and discard stems of mushrooms, wipe caps clean and cut into 3/4 inch slices.
- Add the sliced mushrooms in a large bowl along with 1 1/2 tablespoons oil, 1 teaspoon salt, blqck pepper to taste, 1 pinch of sugar, and toss until well coated and mixed.
- Remove the baking sheet from the oven.
- Carefully transfer the mushrooms to the hot baking sheet and spread into even layer, arranging cut side down.
- Bring the baking sheet back to the oven and roast until mushrooms is well browned and tender, about 35 minutes, giving the mushroom a stir in the half way of roasting.
- Transfer the roasted mushrooms to the cutting board.
- While mushrooms roast, bring 4 quarts water to a boil in a large pot.
- Stir in the pasta and about 1 tablespoon salt, and cook until ad dente.
- Squeeze roasted garlic cloves from their skins into a small bowl.
- With a fork, mash garlic to smooth paste, then mix in red pepper flakes and lemon juice to taste.
- Slowly whisk in remaining 1 1/2 tablespoons of oil.
- Drain pasta, reserving 1 cup cooking water, and return pasta to pot.
- Stir in roasted mushrooms, pasta and garlic sauce, 4 tablespoons of the cooking water, rosemary and extra lemon juice to taste.
- Sprinkle remaining cheese and toasted pine nuts on top.
- Serve right away.
garlic, vegetable oil, mushrooms, salt, sugar, fusilli, red pepper, lemon juice freshly squeezed, rosemary, romano cheese, nuts
Taken from recipeland.com/recipe/v/roasted-mushrooms-garlic-pine-n-52135 (may not work)