Isn’t it great when recipes come to you because of what’s left in the fridge that needs to be used?  This one came to me, because I had quite a few mushrooms left over.

This recipe uses a similar method to the roast vegetable pasta where the main component of this recipe is oven roasted.  So for all those fans out there in for simple and quick dishes, this ones for you!

For you vegans out there, leave off the cheese and add a sprinkle of nutritional yeast to your taste!

Serves:

• 3

Ingredients:

• pinch dried rosemary
• pinch dried thyme
• ground rock salt
• 350 grams mushrooms
• handful breadcrumbs
• olive oil drizzle
• 2 pieces vegie bacon, sliced thinly
• 1/2 red onion, diced roughly
• handful reggiano cheese
• 3 serves spaghetti, cooked and set aside

Instructions:

1. Preheat oven to 180 degrees C or 360 F.
2. In a pan, drizzle some olive oil in a tray and mix the mushrooms in.
3. Sprinkle and mix thoroughly the herbs, salt, breadcrumbs, red onions and bacon into tray.
4. Place in the oven for fifteen to twenty minutes or until the onions have caramelized and the mushrooms have started to become golden brown.
5. Mix in your pasta and cheese and place in the oven for another 8-10 minutes before serving.