Ingredients
| Name | Amount (Metric / US) |
|---|---|
| SPAGHETTI | 100 g / 3.53 oz |
| CHERRY TOMATOES | 250 g / 8.82 oz |
| GARLIC CLOVES | 4 |
| CHESTNUT MUSHROOMS | 250 g / 8.82 oz |
| SPRING ONIONS | 3 |
| CHILLI FLAKES | 0.50 tsps |
| PEPPER | 0.50 tsps |
| OLIVE OIL | 2 Tbsps |
| ROSEMARY | 1 Tbsp |
| PARMESAN TO GARNISH | 2 servings |
| SALT | 2 servings |
Mushroom, roasted tomato and garlic pasta
The recipe Mushroom, roasted tomato and garlic pasta can be made in about 45 minutes. For $3.12 per serving, you get a main course that serves 2. One portion of this dish contains around 22g of protein, 23g of fat, and a total of 495 calories. A mixture of spring onions, pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person has made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 87%, this dish is awesome. Try Roasted Tomato & Mushroom Pasta, Creamy Roasted Garlic & Mushroom Pasta, and Roasted Garlic Tomato Pasta Sauce for similar recipes.
Instructions
Preheat the oven to 180 C. In a baking dish , toss the tomatoes, garlic, 1 tbsp olive oil, rosemary and chilli flakes. Season with salt and pepper. Mix well and bake for 25 minutes Meanwhile, cook the pasta in some salted water. Once cooked drain and keep aside. Heat 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. Add the cooked pasta and the roasted tomatoes and garlic and toss everything together. Garnish with the rest of the spring onions (the green bit) Serve with some parmesan on top.
No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.
