Linguine with Creamy Roasted Tomatoes and Cremini Mushrooms
This dish is inspired by Valentine’s dinner (even though it’s for up to 6 people), big bold flavours that mellow in the oven, and this is ready in 30 minutes! Rich, soul soothing vegetables mixed with whole wheat pasta; delicious and healthy. No one is going to feel weighed down or yucky after this feast.
Serves 4 – 6
227 g cremini mushrooms, sliced
454 g (1 pint) Grape tomatoes
1 Large red onion, sliced into thin half moons
3 Cloves garlic, sliced
5-6 Sprigs fresh thyme
2 tbsp extra virgin olive oil
½ tsp coarse salt, plus more
¼ tsp pepper, plus more
½ Cup half and half (10%) cream (or you can use store-bought Alfredo sauce… eee
375 g Linguine (whole wheat or smart)
1 Cup of the starchy cooking liquid from the pasta
Preheat your oven to 425.
Using an oven safe skillet, combine the cremini mushrooms, grape tomatoes, onion, garlic, thyme sprigs, olive oil, the ½ tsp coarse and the ¼ tsp pepper; mix well.
Roast in the oven for 30 minutes, until the veggies are soft and darkened; meanwhile cook the pasta according to box directions and reserve a cup of the water just before straining.
When the veggies are done remove the pan from the oven and stir in the cream and starchy pasta water, add in the pasta and mix well to combine.
Discard the thyme stems.
Taste and adjust seasoning before serving.
Top with freshly grated parmesan cheese if you so choose.
- White button mushrooms will work.
- White onion will work but I wanted the colour from the red onion, personally!
- Use any pasta of your choosing.