Cherry Tomato Sauce and Bela Mushrooms on Pasta
- 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