White Wine Pasta with Roasted Mushroom (Updated Recipe)

One of the most searched for dishes on this website is my White wine mushroom pasta and for good reason, its by far one of my most favorite dishes to make because its simple enough to make on any weekday but still very fancy enough to impress someone. Trust me :) its comforting, yet fancy.

I wanted to originally just update the photos, but I figured I should update the entire recipe as well! The only difference between this recipe and the original is the addition of pancetta, the use of bucatini and the mixed mushrooms.

Honestly, this is one of my favorite dishes for a reason. its delicious, comforting, easy and if you love mushrooms and pasta as much as I do, you’ll love this dish too!

Here are the step by step details:

First, slice your mushrooms, or leave them whole, its up to you! lay them on a baking sheet and add a small amount of the pancetta ( you’re going to use the rest of the pancetta in the pasta sauce) and some fresh thyme sprigs , drizzle with olive oil, make sure the mushrooms are coated then place 1/4 cup butter on top of the mushrooms. Transfer the mushrooms to the oven and roast on 400 for about 20 minutes, make sure you toss them halfway through (very important).

While the mushrooms are roasting, boil the pasta according to the package direction. you want to make sure that the mushrooms and the pasta are done around the same time ( don’t let the pasta cool down too much)

To make the pasta sauce, heat olive oil in large skillet over medium high. Add the garlic, the rest of the pancetta, red pepper flakes (add as much or as little as you’d like ) lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant and the pancetta is cooked. Add the rest of the butter and the thyme.

You’re going to slowly pour the wine into the pan and after a couple of minutes, add the mascarpone, pecorino and parmesan and bring to a simmer over medium low heat. make sure your stir the sauce!

Once the pasta is done boiling, stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through. I added some 1/4 cup of the pasta water to the sauce this step isn’t necessary but it does help bring the sauce together.

To finish off this dish, pasta into bowls then top it off with the roasted mushrooms, more cheese (because, duh) pepper, flaky sea salt and herbs. If you have leftover sauce from the mushrooms, make sure you pour that over the pasta as well!

If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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White Wine Pasta with Roasted mushrooms

Yield: 4

Author: Ana

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 1/2 lb mushrooms, I used Oyster and Crimini
• 1lb Buccatini pasta
• 1 tbsp (less or more) Red pepper flakes
• 6-7 cloves of garlic, chopped finely (use less or more depending on taste)
• 4 tbsp Olive oil
• 1/2 cup butter
• 3 tbsp fresh thyme + 2 sprigs of thyme
• 1 cup dry white wine
• 2 tbsp lemon juice
• zest from one lemon
• 8 oz mascarpone
• 4 oz pancetta
• 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.
2. While the water is boiling, In a baking dish, combine the mushrooms,1/4 cup butter, thyme sprigs and about 1/2 cup of pancetta. Drizzle with a little olive oil and season with S+P. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
3. Halfway through roasting the mushrooms, Cook the pasta according to package directions until al dente. Drain.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, rest of the pancetta, red pepper flakes, 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.
5. 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.
6. 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.
7. Enjoy!

Nutrition Facts

Calories

1300.97

Fat (grams)

81.4 g

Sat. Fat (grams)

39.77 g

Carbs (grams)

98.35 g

Fiber (grams)

6.89 g

Net carbs

91.46 g

Sugar (grams)

7.52 g

Protein (grams)

35.22 g

Sodium (milligrams)

729.31 mg

Cholesterol (grams)

151.42 mg

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