Pasta With Mushrooms, Roasted Garlic, and Chile Recipe

Name: Pasta With Mushrooms, Roasted Garlic, and Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry pasta (such as penne, Rigatoni or fusilli); 1 lb portabella mushroom, Washed And Coarsely Chopped; 2 large heads of garlic; 4 tablespoons olive oil; 1 cup heavy cream; ¼ cup dry vermouth; fresh ground pepper; 1 dash salt; 1 hot red chili pepper, Finely Chopped (optional); ¼ cup chopped fresh parsley; grated cheese, for serving if desired

Servings: persons

1 lb dry pasta (such as penne, Rigatoni or fusilli)
1 lb portabella mushroom, Washed And Coarsely Chopped
2 large heads of garlic
4 tablespoons olive oil
1 cup heavy cream
¼ cup dry vermouth
fresh ground pepper
1 dash salt
1 hot red chili pepper, Finely Chopped (optional)
¼ cup chopped fresh parsley
grated cheese, for serving if desired

1
Heat the oven to 400 degrees F., and place the heads of garlic in an ovenproof bowl.
2
Drizzle two tablespoons of the oil over the garlic, and roast for 30 minutes or until tender, turning the heads every 10 minutes.
3
Let sit until cool enough to handle.
4
In a medium pot add the remaining oil and heat.
5
Add the mushrooms, and cook for 7 to 8 minutes, or until they are soft, and beginning to brown.
6
Add the hot pepper, and cook an additional minute or two.
7
Add the vermouth, and cook until the liquid is almost completely absorbed.
8
Add the cream, and stir well, cooking it until it is slightly thickened.
9
Squeeze the pulp from the roasted garlic into the sauce and mix well.
10
Season with salt and pepper to taste.
11
Cook the pasta until al dente.
12
Mix together the drained pasta and the mushroom mixture over medium heat for a minute of two.
13
Garnish with the chopped parsley, and serve with grated cheese if desired.

871

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb dry pasta (such as penne, Rigatoni or fusilli), 1 lb portabella mushroom, Washed And Coarsely Chopped, 2 large heads of garlic, 4 tablespoons olive oil, and more.

Yes, Pasta With Mushrooms, Roasted Garlic, and Chile falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Mushrooms, Roasted Garlic, and Chile

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