Step by step

Method

4 steps

1. 1

   Preheat the oven to 400 degrees. Line a baking sheet with foil and then spritz lightly with non-stick spray. Lightly brush off any dirt or debris from the portobella mushrooms and then drizzle each cap with 1/2 tablespoon of olive oil, 1/2 tablespoon of red wine vinegar, and a slight sprinkle of salt and pepper (both sides). Place the seasoned mushrooms on the prepared baking sheet (gill side down) and roast in the preheated oven for 30 minutes.

2. 2

   While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta in a colander.

3. 3

   Mince the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme. Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat. Roughly chop the parsley.

4. 4

   When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips. Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss to coat. Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry. Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving