Simple Portobella Pasta

Ingredients

• 2 large portobella mushroom caps
• 3 Tbsp olive oil, divided
• 1 Tbsp red wine vinegar
• 12 oz rigatoni
• 2 cloves garlic
• 1/2 tsp dried thyme
• 1/4 cup grated parmesan
• To taste salt and pepper
• 1/4 bunch flat leaf parsley

Directions

1. Heat the oven to 400 degrees. Cover a baking sheet with foil, then coat it lightly with non-stick spray. Gently wipe the portobella caps clean, then season both sides of each one with 1/2 tablespoon olive oil, 1/2 tablespoon red wine vinegar, and a little salt and pepper. Set the mushrooms on the baking sheet with the gills facing down, and roast them for 30 minutes.
2. As the mushrooms cook, bring a large pot of water to a boil for the pasta. When it is bubbling vigorously, add the pasta and cook for 7-10 minutes, until tender. Before you drain it in a colander, save about a cup of the cloudy pasta water.
3. Finely mince the garlic, then put it in a large skillet with the remaining 2 tablespoons olive oil and the dried thyme. Warm everything over medium-low heat for 2-3 minutes, just until the garlic has softened. Take the skillet off the heat. Coarsely chop the parsley.
4. Once the mushrooms are done, handle them carefully and cut each cap in half, then slice them across into thin pieces. With the heat still off, add the pasta, mushrooms, and parsley to the garlic mixture in the skillet, then toss well. If the pasta seems dry, loosen it with a small splash of the saved pasta water. Sprinkle in the parmesan and toss again. If desired, finish with an extra splash of red wine vinegar before serving.