Roasted Tomato Pasta with Mushrooms
- Serves
- Total time
- 25 min
- Heat
- Boil
- Per serving
- 389 cal
Contains: Milk, Wheat and gluten
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 3 cups | dry pasta | 300 g |
| 2 tbsp | olive oil | 27 g |
| 3 | garlic cloves, minced | 9 g |
| 4 tbsp | grated Parmesan | 20 g |
| 1/2 tsp | black pepper | 1 g |
| 3/4 tsp | salt | 4 g |
| 2 cups | cherry tomatoes | 298 g |
| 3 cups | mushrooms, sliced | 210 g |
Steps
- Boil. Bring a big pot of water to a boil with the salt. Cook the pasta to 1 minute short of the package time.
- Pan. Warm the oil and garlic in a wide pan over medium. Add the mushrooms and cook until done.
- Sauce. Add the tomato part of the sauce and a ladle of pasta water.
- Toss. Toss in the drained pasta and parmesan over the heat for 1 minute until glossy.
- Serve. Season with pepper and serve right away.
Why it works
Starchy pasta water and cheese make a silky sauce that clings without cream.
Watch out
Garlic burns fast. Keep the heat at medium and keep it moving.
Done when: Pasta tender with a slight bite; shrimp pink; chicken 165°F (74°C).
Fixes
- Sauce tight?
- Add more pasta water a spoon at a time.
- Too loose?
- Toss 30 seconds longer over the heat.
Variations: Use gluten-free pasta for a gluten-free bowl.
Keeps: 2 days in the fridge.
Estimated nutrition per serving
| Calories | 389 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 62 g |
| Fiber | 3.9 g |
| Net carbs | 58.1 g |
| Added sugar | 0 g |
| Fat | 10 g |
| Saturated fat | 2 g |
| Sodium | 524 mg |
| Potassium | 530 mg |
| Phosphorus | 243 mg |
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Tom W.