Looking for a healthier alternative to your typical pasta meal? This recipe featuring cherry tomatoes and portabella mushrooms is just what you need! With a combination of fresh and hearty ingredients, this dish is not only delicious but also nutritious.
Cherry tomatoes are bursting with flavor and loaded with vitamins and antioxidants, while portabella mushrooms provide a meaty texture and are a great source of protein and fiber. Together, they create a perfect balance of flavors and textures that will leave your taste buds happy and your body nourished.
For an extra boost of nutrients, you can also add spinach or serve the pasta with a fresh salad on the side. This dish is versatile and can be customized to your liking, so feel free to experiment with different vegetables or herbs.
Whether you’re looking for a wholesome dinner option or a satisfying lunch, this cherry tomato and portabella mushroom pasta is sure to satisfy your cravings while keeping you on track with your health goals. So, give it a try and see for yourself how delicious healthy eating can be!
| 10 Min | 40 Min | 50 Min |
| PREP TIME | COOK TIME | READY TO EAT |
Ingredients
6 Servings
- 2 pints cherry tomatoes
- 16 oz sliced baby Bela mushrooms
- 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 halal or kosher chicken broth
- 2 tsp white wine vinegar
- 4 cloves garlic, chopped
- 2 tbsp capers, drained
- 1 lb. dry rotini or fusilli pasta (Red Lentil)
Directions
- 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.
Nutritional Facts
| 492 | 13 g | 66 g | 19 g |
| CALORIES | PROTEIN | CARBS | FAT |
