Roasted Tomato & Mushroom Pasta Recipe

Will you miss the meat in this tasty Roasted Tomato and Mushroom Pasta recipe? Not a chance! Perfect for a meatless dinner option. 264 calories and 6 Weight Watchers Freestyle SP
Roasted Tomato & Mushroom Pasta Recipe

Roasted Tomato & Mushroom Pasta Recipe

If you are here regularly, you know that I’m the only mushroom lover in this family, which means that making this roasted tomato & mushroom pasta recipe was purely a selfish act. And I’m not feeling even a tiny bit apologetic! This woman loves her mushrooms, my friends.

Whether it’s a bowl of roasted mushrooms with rosemary or ragu stuffed portobello mushrooms, I will happily sit in solitary bliss, eating and soaking up all of that mushroom-y goodness.

With summertime gardens bursting with tomatoes and mushrooms always on the brain, this healthy pasta recipe seemed like a no-brainer. Roasting the veggies with some herbs and garlic is an easy way to bring deepen the flavors of the vegetables. Once tossed with a garlicky white wine sauce and some Parmesan cheese, they become irresistibly good and there’s a good chance that you won’t even notice that there’s no meat in the recipe. That being said, you could also add some grilled chicken or shrimp if you prefer.

Roasted Tomato & Mushroom Pasta Recipe

Roasted Tomato & Mushroom Pasta Recipe

How to make this roasted tomato & mushroom pasta:

  • Roasting vegetables is one of the easiest ways to add flavor to any dish. The natural sweetness and depth of the flavors are intensified by cooking them this way.
  • In this recipe, the tomatoes and mushrooms are roasted in the oven at the same time, but on separate baking sheets, rotating the baking sheets in the oven halfway through cooking. If one is done before the other, that baking sheet can easily be removed from the oven.
  • In separate bowls, toss the tomatoes and mushroom slices with olive, herbs, salt and pepper, then spread on the baking sheets.
  • Halfway through roasting, add the garlic to each set of vegetables. By adding them partway through cooking, you can avoid burnt, bitter garlic.
  • While the vegetables are roasting, cook the pasta to al dente and start on the sauce.
  • The sauce takes just a few minutes. The garlic is sauteed in olive oil, then mixed with a pinch of red pepper flakes and dry white wine.
  • Toss everything together in the skillet or saucepan with the white wine sauce, season to taste and serve with extra Parmesan cheese.Roasted Tomato & Mushroom Pasta Recipe

    Other healthy pasta recipes:

    Primavera Pasta Salad with Shrimp {Cookin’ Canuck}
    One-Pot Whole Wheat Pasta with Chicken & Spinach {Cookin’ Canuck}
    Avocado Pesto Pasta with Garlic Shrimp {The Fed Up Foodie}
    One Pot Lightened Up Chicken Parmesan Pasta {Foodie with Family}

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