Roasted mushroom pasta from Six Seasons: A New Way with Vegetables (page 318) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GinaRhodes on July 06, 2025

    Simple and solid but not groundbreaking. I agree that roasting the mushrooms didn’t dramatically improve the flavor but it’s a quick and tasty weeknight vegetarian meal.

  • patioweather on December 07, 2020

    This was nice and easy but pretty simple. Not sure the roasting is a secret weapon or anything.

  • mharriman on June 06, 2019

    Delicious. I really liked the flavor of roasted mushrooms in a dab of olive oil with the pasta ingredients. Very easy recipe that I will repeat. I used cremini only and served with leftover slow cooked chuck roast in wine/ beef broth. Great pairing.

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