2-8ouncespackages whole baby bela mushrooms, each mushroom cut in half
1/2cupextra virgin olive oil
2tbspbalsamic vinegar
1/2tspsalt
1/2tsppepper
1tbspdried dill
1tbspfresh or dried rosemary
1/2cupwhite wine
4clovesgarlic, chopped
2tbspcapers, drained
1pounddry rotini or fusilli pasta
Instructions
Preheat oven to 400 degrees F.
In a large bowl, add cherry tomatoes and mushrooms and then all other ingredients except garlic, capers and pasta. Mix well with a large spoon or hands.
Add mixed vegetables to a sheet pan. Turn mushrooms so that the cut ends are down. Place in oven.
Start water boiling for pasta. Add pasta once boiling. Drain when done.
After 20 minutes in the oven, add garlic and capers to sheet pan with tomatoes and mushrooms. Mix well with a spoon. Place back in oven for 10-20 minutes until tomatoes have shriveled.
Remove vegetables from the oven. Pop any tomatoes that haven’t popped on their own with a fork. Top pasta with vegetables and any juice that is in the pan. Serve immediately.