Roasted Mushroom Pasta with Herbs

This garlicky, herby Roasted Mushroom Pasta with crunchy homemade breadcrumbs is truly perfection!

1 ½ pounds wild mushrooms (any kind of mushrooms works but I love Chanterelles, Hen of the Woods, Oyster Mushrooms)
¼ cup olive oil
6 cloves garlic, finely chopped
3 tablespoons butter, divided
Kosher salt and freshly cracked black pepper to taste
1 lemon, zested and juiced
4 tablespoons homemade breadcrumbs (recipe below)
1 tablespoon capers, rinsed, drained, and chopped
1 tablespoon fresh thyme, removed from stem and roughly chopped
1.5 tablespoons of Chimi
10 ounces of your favorite shaped pasta
Grated Pecorino Romano or Parmesan

4 thick sliced whole grain bread from a loaf, torn into very small pieces (about 1 ½ cups once torn)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, chopped
½ teaspoon kosher salt

Heat the oven to 400°F.
Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite, sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine.
Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
Once the mushrooms are removed from the oven, immediately toss them with the garlic, 1 tablespoon of butter, lemon zest and juice, breadcrumbs, capers, thyme and Chimi. Taste and adjust with more salt and pepper.
Cook the pasta according to the package directions and reserve about ½ cup of the pasta water. Drain once al dente and mix the pasta together with the roasted mushroom mixture, 2 remaining tablespoons of butter, lots of grated cheese and the homemade breadcrumbs. Drizzle in a few tablespoons of the pasta water to make everything creamy. Finish with extra salt and freshly cracked black pepper to taste.

Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.