Mushroom, roasted tomato and garlic pasta

Name: Mushroom, roasted tomato and garlic pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Spaghetti (100 g uncooked spaghetti); 250 g Cherry (250 g cherry tomatoes halved); 4 pieces Garlic (4 garlic cloves peeled and sliced); 250 g Crimini Mushrooms (250 g chestnut mushrooms); 3 pieces Green Onion (3 spring onions chopped (keep the white and green separate)); ½ tsp Red Pepper Flakes (1/2 tsp chilli flakes); ½ tsp Black Peppercorns (1/2 tsp pepper); 2 tbsp Olive Oil (2 tbsp olive oil); 1 tbsp Fresh rosemary (1 tbsp fresh rosemary chopped); 0 pieces Parmesan Cheese (Parmesan to garnish); 0 pieces Table Salt (Salt to taste)

35 minItalian

Servings2

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Vegetarian
Pescatarian
Mediterranean Diet

Steps

1Preheat the oven to 180 C.
2In a baking dish , toss the tomatoes, garlic, 1 tbsp olive oil, rosemary and chilli flakes. Season with salt and pepper.
3Mix well and bake for 25 minutes
4Meanwhile, cook the pasta in some salted water. Once cooked drain and keep aside.
5Heat 1 tbsp of oil in a pan and cook the white part of the spring onions for about 1-2 minutes. Toss in the mushrooms and cook for 8 - 10 minutes or until the mushrooms have softened.
6Add the cooked pasta and the roasted tomatoes and garlic and toss everything together.
7Garnish with the rest of the spring onions (the green bit)
8Serve with some parmesan on top.