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Roasted Mushroom and Thyme Pasta Sauce

Deeply browned mushrooms, zucchini and shallot-sweet onion blended into a savory, earthy sauce with a silky, slightly rustic texture and bright thyme.

Roasted Mushroom and Thyme Pasta Sauce

Ingredients

  • 6½ cups sliced450 gWhite mushroomshalved
  • 1 medium200 gZucchinicut into 1-inch chunks
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ cup180 gVegetable brothwarmed
  • ¼ cup60 gPart-skim ricotta
  • 2 tsp10 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Prepare the mushrooms, zucchini, onion and garlic as listed, then spread them on the pan.
  3. Toss the vegetables with the olive oil, the dried thyme, the salt and the black pepper, spreading them in a single layer.
  4. Roast for 30 to 35 minutes, stirring halfway, until the mushrooms are deeply browned and the onion is tender.
  5. Scrape the roasted vegetables and any pan juices into a blender, add the warmed vegetable broth and the ricotta, and blend until mostly smooth with a little texture.
  6. Stir in the lemon juice and the parsley, then toss the sauce with hot cooked pasta, loosening with a splash of pasta water if needed.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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