Roasted Tomato Pasta with Mushrooms and Herbs
Ingredients
- 1 pint cherry or grape tomatoes, sliced
- 1 tablespoon olive oil
- Salt, pepper, and dried oregano
- 8 ounces mushrooms, finely chopped
- 1 tablespoon oil
- 1 shallot, finely chopped
- 1/2 cup sun-dried tomatoes, finely chopped (jarred, drain excess oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 cup pasta cooking water
- 1 tablespoon tomato paste
- 1/3 cup (packed) finely chopped herbs (parsley and basil)
- Juice of 1/2 lemon
- 8 ounces pasta (gluten-free if desired)
Preparation
Preheat the oven to 400 degrees Fahrenheit. Slice the tomatoes and add them to a baking dish. Drizzle with 1 tablespoon olive oil and toss. Sprinkle generously with salt, pepper, and dried oregano, then toss again. Bake for approximately 20 minutes until the tomatoes start to release juices.
Meanwhile, boil water for 8 ounces of pasta, using gluten-free pasta if desired. Salt the water and cook the pasta until just al dente. Reserve 1 cup of pasta cooking water prior to draining.
In a skillet, add the chopped mushrooms and oil. Cook for approximately 10 minutes until the mushrooms are browned, then add the shallots. Cook for another 5 minutes, stirring often.
Add the sun-dried tomatoes, all the seasonings, and tomato paste. Stir and cook for another minute. Add the pasta cooking water, stir, then add the pasta and herbs.
Stir well, squeeze in the juice of half a lemon, add the roasted tomatoes, and serve.
