Description
Indulge in Baked Mushroom Pasta with Burrata Bliss. Enjoy a comforting dish that’s rich, creamy, and perfect for any occasion.
Ingredients
Scale
- 1.5 lb mixed mushrooms
- 1 package Rigatoni, Penne or Cavatappi
- S&P Salt and Pepper
- 1 tbsp Red pepper flakes
- 1 whole head garlic (roasted)
- Olive oil (a drizzle)
- 0.25 cup butter
- 3 tbsp fresh thyme leaves (chopped)
- 1 sprig rosemary (chopped)
- 1 cup dry white wine
- 0.5 to 1 cup mushroom broth
- 1 unit lemon (juice)
- 1 unit lemon (zest)
- 1 unit burrata cheese
- 8 oz mascarpone
- 1 cup fontina cheese
- 0.5 cup parmigiano reggiano
Instructions
- Preheat your oven to 400°F.
- Roast the garlic: Cut the top of the garlic head, rub it with olive oil, and wrap it in aluminum foil. Combine the mushrooms, butter, thyme, and rosemary. Drizzle with olive oil, season with salt and pepper, and add the wrapped garlic. Roast for 20-30 minutes.
- Cook the pasta: Boil salted water, add pasta, and cook until a few minutes shy of package instructions. Reserve about 1 cup of pasta water before draining.
- Prepare the sauce: Squeeze out roasted garlic cloves, chop them with thyme. Heat olive oil in a skillet, add garlic, red pepper flakes, lemon zest, and lemon juice, cooking until fragrant.
- Combine the liquids: Pour in white wine and mushroom broth, stirring well. Stir in mascarpone, fontina, and parmigiano reggiano, letting it simmer until creamy.
- Mix and bake: Stir in cooked pasta and roasted mushrooms, season with salt and pepper, top with cheese and bake for 15-20 minutes until bubbly. Add fresh basil and burrata before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Baked Mushroom Pasta, Burrata, Pasta Recipe, Italian Cuisine