This is a delicious autumn vegetarian pasta dish. The mushrooms are roasted prior to combining the sauce ingredients. This can be done a day ahead if you are pressed for time. Be sure to drain the mushrooms if there is a lot of liquid left over from roasting. This is a very light, delicate sauce.
Pasta in Roasted Baby Portobello Mushroom Cream Sauce
1 medium onion, thinly sliced
1 (24 oz.) pkg. baby Portobello mushrooms, washed, dried and quartered
1/2 c. extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, finely chopped
1 sprig fresh thyme, chopped
1-2/3 c. heavy cream
2 Tbsp. freshly grated Parmesan cheese
1 Tbsp. chopped Italian flat leaf parsley
1 lb. mezzo rigatoni pasta
Preheat oven to 400 degrees. Heat 1/4 c. of the olive oil in a frying pan. When hot add onions and sauté for 5 minutes until onions are soft and golden. Remove onions to a baking sheet. Add mushrooms to the onions. If the mushrooms are large cut into eighths. Drizzle with 2 more Tbsp. olive oil and 1/2 tsp. salt and pepper. Toss to coat mushrooms with oil. Roast for 20-25 minutes until mushrooms are fork tender. Stir occasionally during roasting. Cook the pasta while the mushrooms are roasting. Drain liquid off mushrooms. In the same frying pan you used to saute the onions, heat remaining 2 Tbsp. olive oil and add chopped garlic and cook 1 minute until garlic is soft but not brown. Add roasted onion and mushroom mixture, thyme and cream. Cook until mixture begins to simmer, about 5 minutes. Add the remaining salt. Toss in pasta and stir in Parmesan cheese. Cook for 2 minutes. Pour into a serving bowl and garnish with chopped parsley. Delicious.