Bringing a large pot of salted water to a rolling boil. While we wait, let’s get started with the vegetables.
Over medium high heat, heat 2-3 tablespoons of extra virgin olive oil in a heavy bottomed pan.
Add about ½ cup of thinly sliced shallots and stir fry for 1-2 minutes; reduce the heat to medium and give them a little stir every few minutes or so.
Add the mushrooms to the shallots and increase the heat to medium high.
By this time, the water should be at a rolling boil. Add about half a pound of your favorite pasta and cook according to the package instructions.
Add the roasted vegetables (previously prepped) and combine.
Add about one ladle of the pasta water and turn up the heat, just a bit.
When the pasta is done, add it to the veggies, while reserving a ladle or so of the pasta water, and toss together. If you judge the pasta dish to be on the dry side, add a little bit more of the pasta water.
Plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.