Heat the broiler in your oven to the highest setting.

On a baking sheet, spread out the portobello mushrooms, garlic cloves, carrots, onion and celery. Toss the vegetables with 2 tablespoons of the olive oil and sprinkle all over with salt and pepper.

Place the baking sheet in the center of the oven (not right below the broiler). Broil for 20 minutes, tossing the vegetables once or twice during cook time, until charred and roasted. Remove the vegetables.

Transfer the broiled vegetables to a food processor and pulse a few times until coarsely chopped. You don’t want them fully blended. Just pulse a few times until they look like my photo above!

At this point you can also bring your salted water to a boil for your pasta.

Heat the remaining olive oil in a large skillet over medium heat. Add the cremini mushrooms and cook until browned and softened, about 6 to 8 minutes. Stir in the tomato paste, basil, oregano and crushed red pepper. Cook for another 5 minutes, until the tomato paste deepens in color. Stir in the red wine, stirring constantly. Stir until thickened. Stir in the roasted vegetables from the food processor.

Stir in half of the reserved starchy pasta water, until thickened. Stir in the remaining. Stir in the parmesan cheese. Taste and season with more salt and pepper if necessary.

Serve immediately with the noodles, tossing everything together so it gets combined and the sauce covers the pappadelle.