ROASTED TOMATO & MUSHROOM PASTA
Will you miss the meat in this tasty Roasted Tomato and Mushroom Pasta recipe? Not a chance! Perfect for a meatless dinner option. 264 calories and 6 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 35m
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
Nutrition Facts : ServingSize 1 Cup, Calories 264.1 kcal, Carbohydrate 35.2 g, Protein 7.6 g, Fat 10.1 g, SaturatedFat 1.8 g, Cholesterol 2.9 mg, Sodium 189.7 mg, Fiber 5.7 g, Sugar 1.6 g
ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
TOMATO MUSHROOM PASTA
For a quick dinner idea that cooks in 30 minutes and is also vegetarian, try this tomato mushroom pasta recipe. It's an easy pasta dish for families.
Provided by Kate Merker
Time 30m
Number Of Ingredients 13
Steps:
- Cook the penne according to the package directions.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
- Add the garlic and mushrooms and cook, covered, for 6 minutes more.
- Add the wine and cook, uncovered, for 3 minutes.
- Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
- Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.
Nutrition Facts : Calories 686 kcal, Carbohydrate 109 g, Cholesterol 15 mg, Protein 28 mg, SaturatedFat 5 g, Sodium 815 mg, Fat 17 g, UnsaturatedFat 0 g
TOMATO MUSHROOM PASTA
This Tomato Mushroom Pasta is total comfort food! Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes. A deliciously quick and easy weeknight dinner.
Provided by Cassie Heilbron
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
- Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
- Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
- Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
- Serve with a sprinkling of parmesan cheese on top.
Nutrition Facts : Calories 482 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
SAUSAGE, MUSHROOM & TOMATO PASTA
An easy supper to throw together last minute, if you have more time make the sausages into meatballs
Provided by Good Food team
Categories Afternoon tea, Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.
Nutrition Facts : Calories 681 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.52 milligram of sodium
TOMATO MUSHROOM PASTA
Make and share this Tomato Mushroom Pasta recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 52m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter and oil in large skillet.
- Add onion and carrot.
- Cook 3 minutes.
- Add mushrooms, cook 4 minutes.
- Add chicken broth, cook 4 minutes.
- Add tomatoes, tomato paste,and thyme.
- Bring to a boil; rduce heat and simmer, stirring to break up tomatoes, 30 min.
- Add cream, salt, and pepper.
- Cook 5 minutes.
- Toss with cooked penne, Sprinkle with parsley and parmesan.
Nutrition Facts : Calories 146.2, Fat 9.3, SaturatedFat 4.9, Cholesterol 25.4, Sodium 150.8, Carbohydrate 13.7, Fiber 3.8, Sugar 8.2, Protein 4.8
TOMATO BASIL MUSHROOM PASTA SAUCE
Once you see how easy it is to make your own delicious pasta sauce, you won't buy a jar from the supermarket again!
Provided by Late Night Gourmet
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
- Add the minced garlic and cook for 2-3 more minutes.
- Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
- Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
Nutrition Facts : Calories 89.5, Fat 2.8, SaturatedFat 0.4, Sodium 953.2, Carbohydrate 13.6, Fiber 3.3, Sugar 1.4, Protein 3.7
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