Recipe: Roasted Mushroom Pasta with Buratta

With training starting to ramp up for the 2019 season, we are craving heartier meals that still are still healthy. There isn’t a heavy sauce in this dish because of that big dollop of buratta you see! Just a little oil and vinegar plus the flavors from the mushrooms and tomatoes…and did mention the creamy buratta? You can also add some toasted walnuts for extra protein and crunch. Since this is a quick post workout recipe we didn’t cook the tomatoes (too many steps, too many dirty dishes, too much calorie deficit!), but if you do have the time roasting the tomatoes would work well here.

Penne with Roasted Mushrooms and Buratta

8 oz. (about half of a standard box) of pasta (we use gluten free penne which is corn based which it’s why it is a bit yellow)

Roasted Mushrooms (see recipe under this)

Cherry Tomatoes - sliced in half and drizzled with olive oil and balsamic - roasted tomatoes would be even better if you have the time!

balsamic vinegar

Extra virgin olive oil

Buratta cheese - make sure it is room temperature so it will melt on the pasta and get that delicious creamy ooze.

Cook pasta according to package instructions. Drain the pasta, reserving about ½ cup of the cooking liquid. Return pasta to the pot, add 1 teaspoon balsamic vinegar, roasted mushrooms, and reserved cooking liquid. Toss to distribute mushrooms and stir in a bit of the olive oil. Serve in pasta bowls topped with tomato halves, cheese and fresh herbs if you have them. You can also add some toasted walnuts for extra protein and crunch. Season with additional salt and pepper to taste.

Roasted Mushrooms with Rosemary and Thyme

8 oz. (approximately 2-3 cups) sliced mushrooms. For ease, we use packages of “gourmet mushroom blends”.

3 teaspoons olive oil

3 rosemary sprigs

3 thyme sprigs, plus 1 teaspoon thyme leaves removed from stem

sea salt & pepper

Preheat oven to 450 degrees.

Place mushrooms on a large sheet pan (or two smaller ones). Drizzle with olive oil and toss. Spread mushrooms out in one layer on the pan. Sprinkle with salt and a few grinds of pepper. Place herb sprigs evenly on top of the mushrooms.

Cook for 10 minutes. Discard herb sprigs. Transfer cooked mushrooms and any liquid released in cooking to a bowl. Toss in thyme leaves.