495 kcalMushroom, Roasted Tomato and Garlic Pasta
40 min serves 2
Vegetarian
22gprotein53gcarbs23gfat
Ingredients
- •100 g spaghetti
- •250 g cherry tomatoes
- •4 garlic cloves
- •250 g chestnut mushrooms
- •3 spring onions
- •½ tsp chilli flakes
- •½ tsp black pepper
- •2 tbsp olive oil
- •1 tbsp rosemary
- •parmesan
- •salt
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Method
Adapted from foodista.com
- Preheat the oven to 355°F.
- In a baking dish, toss the tomatoes, garlic, 1 tbsp olive oil, rosemary and chilli flakes.
- Season with salt and pepper.
- Mix well.
- 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.
- Cook the white part of the spring onions for about 1-2 minutes.
- Toss in the mushrooms.
- Cook for 8 - 10 minutes or until the mushrooms have softened.
- Add the cooked pasta and the roasted tomatoes and garlic.
- Toss everything together.
- Garnish with the rest of the spring onions (the green bit)
- Serve with some parmesan on top.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.