Bow tie pasta tossed with roasted mushrooms, tomatoes, onions, fresh herbs, and a drizzle of olive oil. This roasted mushroom tomato pasta with fresh herbs is delicious and a great choice for a weeknight dinner.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month with a brand new recipe to start off the new year! I seriously still have trouble believing that it’s already 2017, much less halfway through January! How does time fly by so fast?
I hope you had a wonderful holiday. I usually use the holiday season to take a break and step away from blogging and social media. But then once it hits January, and the new year starts, my schedule becomes a whirlwind all over again.
So, since life has become utterly hectic again, which I’m sure yours is too, I thought we could have a little go to recipe for those weeknights where we’re so uninspired to cook.
Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease the surface with olive oil. Set aside for now.
Prepare the onions, mushrooms, and tomatoes, then place them on the baking sheet in a single layer. Place the baking sheet in the oven and roast for about 10 minutes before flipping the mushrooms, onions, and tomatoes over and roasting for an additional 5 minutes.
While the vegetables are roasting in the oven, cook the pasta according to the directions on the box. Once the pasta is cooked to your preference, drain the water and run the pasta through cold water.
Toss the roasted vegetables with the pasta. Drizzle olive oil and balsamic vinegar to the pasta, and add a pinch of salt to taste.
Tear up fresh herbs such as mint, basil, and perilla, and toss with the pasta. Serve the roasted mushroom tomato pasta cold.
Enjoy! See you next month with another brand new recipe! Have a wonderful new year!
Andrea
- 6 oz pasta
- 2 cups sliced cherry or grape tomatoes
- 2½ cups sliced mushrooms
- ½ onion, sliced
- 2 tablespoons olive oil for roasting
- 3 tablespoons olive oil for drizzling
- 1½ tablespoons balsamic vinegar
- ½ teaspoon salt, more to taste
- 3-4 tablespoons chopped fresh herbs (mint, basil, perilla)
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease the surface with olive oil. Set aside for now.
- Prepare the onions, mushrooms, and tomatoes, then place them on the baking sheet in a single layer. Drizzle the vegetables with olive oil. Place the baking sheet in the oven and roast for about 10 minutes before flipping the mushrooms, onions, and tomatoes over and roasting for an additional 5 minutes.
- While the vegetables are roasting in the oven, cook the pasta according to the directions on the box. Once the pasta is cooked to your preference, drain the water and run the pasta through cold water.
- Toss the roasted vegetables with the pasta. Drizzle olive oil and balsamic vinegar over the pasta, and add a pinch of salt to taste.
- Tear up fresh herbs such as mint, basil, and perilla, and toss with the pasta.
- Serve the roasted mushroom tomato pasta cold.
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My mouth is watering now and my stomach is more hungry! Beautiful photos, looks delicious! Thank You!