Pasta with Roasted Mushrooms, Garlic, and Pine Nuts

Name: Pasta with Roasted Mushrooms, Garlic, and Pine Nuts
Ingredients: 2 heads, garlic, papery skins removed, top quarter of heads cut off and discarded; 6 tablespoons plus 1 teaspoon, extra-virgin olive oil; 8 , portobello mushrooms (each 3 to 4 inches in diameter); , Table salt and ground black pepper; 1/4 teaspoon, sugar; 1 pound, pasta (see note); 1/4 teaspoon, red pepper flakes; 2 - 3 teaspoons, juice from 1 lemon; 1 tablespoon, chopped fresh rosemary; 2 ounces, Pecorino Romano, grated (about 1 cup); 1/4 cup, pine nuts, toasted

Main Courses
Pasta
Vegetables
Gluten Free
Vegetarian

Appears in Cook's Illustrated September/October 2009

The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4

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