Mushroom, roasted tomato and garlic pasta
Ingredients
100 gms uncooked spaghetti
250 gms cherry tomatoes halved
4 garlic cloves peeled and sliced
250 gms chestnut mushrooms
3 spring onions chopped (keep the white and green separate)
1/2 tsp chilli flakes
1/2 tsp pepper
2 tbsp olive oil
1 tbsp fresh rosemary chopped
Parmesan to garnish
Salt to taste
Preparation
1
Preheat the oven to 180 C.
2
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
3
Meanwhile, cook the pasta in some salted water. Once cooked drain and keep aside.
4
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.
5
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)
6
Serve with some parmesan on top.
.
About
The roasted garlic bits tasted brilliant and I absolutely loved the simplicity of the dish.
Yield:
Serves 2 - 3
Added:
Saturday, June 28, 2014 - 6:23pm
