Heirloom Wheat Casarecce with Roasted Sweet Potatoes, Shiitake Mushrooms and Parsley

Ingredients:
16oz Pastificio Boulder Heirloom Wheat Casarecce
1lb sweet potatoes cut into 1/2" cubes
8oz shiitake mushrooms, sliced
1/2 cup Extra Virgin Olive Oil
2 cloves of garlic (thinly sliced)
1/4 of a small onion (diced)
fresh parsley

How To:
Wash and peel the sweet potatoes, cut into 1/2" cubes. Toss with olive oil, salt and pepper. Line a baking sheet with parchment paper, spread cubes on it. Bake for about 30-45' or till when golden brown
Bring 4 quarts of water and plenty of salt to a boil. Sautee garlic and onion in olive oil till golden, add thinly sliced shiitake mushrooms and sautee for a couple minutes, till mushrooms are soft (turn heat off and set aside).

Cook pasta as per pasta box instructions. Once pasta is al dente, transfer it with a spider to the saucepan with garlic, onions and mushrooms. Turn the heat on to medium and add a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan, don't use any utensils). Add roasted sweet potatoes. Sprinkle fresh parsley and Parmigiano Reggiano cheese (and red pepper flakes if desired).

Buon appetito!