Even though I love to cook, I am always on the hunt for easy weeknight recipes.
I get bored easily cooking the same meals over and over [and eating the same meals over and over], so I often get sucked into the black hole that is Pinterest searching "easy weeknight meals".
Or, my absolute favorite, diving into my cookbooks while sitting on the couch, rummaging for a hidden gem that I may have missed in my 500 previous passes.
This recipe defies the rules of "Meredith logic" that I defined above. I love this Roasted Mushroom + Tomato Pasta and happily make it [and eat it] several times a month.
And anything I love that much needs to be shared with you!
This a a great meatless option that is simple and light enough to eat for lunch and elegant enough for dinner. We aren't vegetarians around here, but appreciate the value of going meatless a few times a week. The beauty of this recipe is that the vegetables can be easily swapped for whatever you have on hand.
SIMPLE ROASTED MUSHROOM + TOMATO PASTA
1/4 tsp freshly ground black pepper
1/4 c white wine
1 c frozen green peas, thawed
1/4 c fresh basil, chopped
1/4 c shredded parmesan
8 oz uncooked tube shaped pasta such as rigatoni, ziti or penne
8 oz baby portobello mushrooms, sliced
2 c grape tomatoes
1 red onion, sliced
1 tbsp olive oil
1/2 tsp salt
Preheat oven to 475 degrees. Cook pasta according to package directions.
Combine mushrooms and next 5 ingredients (through black pepper), tossing well to coat.Arrange mushroom mixture in a single layer on a jelly-roll pan.
Bake for 15 minutes. Remove from oven and flip vegetables over. Drizzle evenly with white wine. Bake an additional 7 minutes or until veggies are tender and lightly browned.
Combine pasta, veggies, peas. Top with basil and parmesan.
A colorful garden mix of deep-roasted mushrooms, tomatoes, peas, and onions tossed with pasta and parmesan...this recipe is sure to become a staple!
This post appeared first on Everyday Enthusiastic. All ideas in this post are of my own opinions including mention of companies and/or affiliate sites. No sponsorships were involved in the creation of this post. Photograph taken by Meredith Wheeler using a DSLR Canon Rebel T3 and edited using Photoshop CC.