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Cherry Tomato Sauce and Bela Mushrooms on Pasta

5 from 1 vote
Servings 6
Calories 497 kcal


  • 2 pints cherry tomatoes
  • 2-8 ounces packages whole baby bela mushrooms, each mushroom cut in half
  • 1/2 cup extra virgin olive oil 
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp dried dill
  • 1 tbsp fresh or dried rosemary
  • 1/2 cup white wine
  • 4 cloves garlic, chopped
  • 2 tbsp capers, drained
  • 1 pound dry rotini or fusilli pasta


  • 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.


Calories: 497kcalCarbohydrates: 66gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 294mgPotassium: 593mgFiber: 4gSugar: 7gVitamin A: 815IUVitamin C: 37mgCalcium: 52mgIron: 3mg
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