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In the world of pasta dishes, few can rival the comforting allure of Savory Roasted Mushroom and Balsamic Pasta Shells. This delightful recipe embodies a perfect harmony between the earthy flavors of roasted mushrooms and the tangy sweetness of balsamic vinegar. Whether you're preparing a cozy weeknight dinner or hosting a special gathering, this dish promises to impress both the palate and the heart. The combination of textures and flavors makes it a sophisticated option that appeals to a wide range of tastes, ensuring that it can be a staple in your culinary repertoire.

Roasted Mushroom and Balsamic Pasta Shells

Discover a deliciously comforting dish with Savory Roasted Mushroom and Balsamic Pasta Shells. This recipe highlights the earthy flavors of roasted mushrooms paired with the sweet tang of balsamic vinegar, resulting in a gourmet meal perfect for any occasion. Made with high-quality ingredients, including creamy ricotta and savory Parmesan, every bite promises a delightful balance of textures and flavors. Perfect for cozy dinners or special gatherings, this pasta dish is sure to impress!
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Ingredients
  

For the Pasta Shells:

12 oz large pasta shells

Salt, for pasta water

For the Roasted Mushrooms:

16 oz mixed mushrooms (cremini, shiitake, and oyster), cleaned and sliced

3 tbsp olive oil

1 tsp garlic powder

1 tsp dried thyme

Salt and pepper to taste

For the Balsamic Sauce:

1/2 cup balsamic vinegar

2 tbsp honey or maple syrup

1 tbsp Dijon mustard

1 tbsp olive oil

1 clove garlic, minced

Salt and pepper to taste

For Assembly:

1 cup ricotta cheese

1 cup grated Parmesan cheese

Fresh basil, for garnish

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Prepare the Pasta:

        Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.

          Roast the Mushrooms:

            On a large baking sheet, toss the sliced mushrooms with olive oil, garlic powder, dried thyme, salt, and pepper until well coated. Spread them out in a single layer and roast in the oven for 20-25 minutes, or until they are golden brown and caramelized, stirring halfway through.

              Make the Balsamic Sauce:

                In a small saucepan over medium heat, combine balsamic vinegar, honey (or maple syrup), Dijon mustard, olive oil, minced garlic, salt, and pepper. Bring to a simmer and reduce heat to low. Let it cook for about 5-7 minutes until slightly thickened, stirring occasionally. Remove from heat and set aside.

                  Assemble the Dish:

                    In a large mixing bowl, combine the cooked mushrooms with the pasta shells. Gently fold in the ricotta and half of the grated Parmesan cheese until evenly distributed.

                      Combine with Sauce:

                        Drizzle half of the balsamic sauce over the pasta mixture and toss to combine.

                          Serve:

                            Spoon the mixture into a serving dish or individual bowls. Drizzle the remaining balsamic sauce over the top. Sprinkle with the rest of the Parmesan cheese and garnish with fresh basil before serving.

                              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4