Mushroom, roasted tomato and garlic pasta – Eat With Your Eyes


Ingredients: 100 g uncooked spaghetti,250 g cherry tomatoes halved,4 garlic cloves peeled and sliced,250 g 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

  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.
  3. Mix well and bake for 25 minutes
  4. Meanwhile, cook the pasta in some salted water. Once cooked drain and keep aside.
  5. 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.
  6. Add the cooked pasta and the roasted tomatoes and garlic and toss everything together.
  7. Garnish with the rest of the spring onions (the green bit)
  8. Serve with some parmesan on top.


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