Roasted mushroom goat cheese pasta

Penne with roasted mushrooms, red onions and goat cheese
This recipe is very slightly adapted from Meredith Deeds' recipe in a recent Taste section.

Ingredients
1 pound penne or other short tubular pasta
10 ounces mushrooms, cleaned and cut into wedges
1 large red onion, peeled and slices into thin wedges
3 tablespoons olive oil
1 teaspoon fresh thyme leaves
3 large garlic cloves, chopped
4 ounces goat cheese, softened
1 tablespoon balsamic vinegar
3 tablespoons Parmesan cheese

2 tablespoons fresh parsley, chopped


Method
Cook pasta according to package directions. Don't discard all the cooking water, since you'll use some to moisten things.

Toss mushrooms and onions with olive oil, thyme and salt and pepper to preference. Spread on a rimmed baking sheet and bake in a 425-degree oven for 15 minutes. Toss with chopped garlic and bake for another 10 minutes or so until tender.

Toss drained pasta with roasted mushroom mixture, goat cheese and enough pasta cooking water to create desired level of sauciness. Toss with balsamic vinegar and most of Parmesan cheese. Adjust seasoning with salt and pepper. Garnish with remaining Parmesan and the parsley.

Rating: Perfectly fine. Not a super wower, but nice enough for a weeknight meal. And roasting mushrooms does help them out quite a bit.