Roasted Tomato Pasta with Mushroom
This roasted tomato pasta with mushroom is a flavorful and nutritious vegetarian dish featuring roasted Roma tomatoes and hearty portobello mushrooms, tossed with whole wheat rotini and garlic.
Ingredients
- 10 medium or Roma tomatoes cut in half
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3 garlic cloves minced
- 3 portobello mushrooms stems removed
- 2 tablespoons olive oil
- 3/4 teaspoon crushed dried rosemary
- 12 ounces whole wheat rotini
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 3/4 cup dry white wine
- Pinch of red pepper flakes
- 1/4 cup minced flat-leaf parsley
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat your oven to 450°F. Line a baking sheet with foil and lightly coat it with cooking spray.
- Arrange the tomatoes cut-side up on the baking sheet. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Roast for 10 minutes, add minced garlic, and roast for another 5-10 minutes until soft and slightly caramelized.
- On another baking sheet, arrange sliced portobello mushrooms. Toss with olive oil, rosemary, salt, and pepper. Roast for 10 minutes, stir in garlic, then roast another 5-7 minutes until tender and slightly browned.
- Meanwhile, boil a large pot of salted water. Cook the whole wheat rotini according to package directions and drain.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in white wine and a pinch of red pepper flakes, letting it simmer for 2-3 minutes to reduce.
- Add the drained pasta, roasted tomatoes, mushrooms, parsley, and Parmesan to the skillet. Toss until evenly combined and heated through. Adjust salt and pepper to taste.
- Serve warm with additional Parmesan on top, if desired.