Roasted Tomato & Mushroom Pasta
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
9 Cups
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Calories
2641 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Tomato & Mushroom Pasta
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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
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Ingredients
The Tomatoes:
- 10 medium or Roma tomatoes cut in half
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 3 garlic cloves minced
The Mushrooms:
- 3 portobello mushrooms stems removed
- 2 tablespoons olive oil
- ¾ teaspoon crushed dried rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 3 garlic cloves minced
The Pasta:
- 12 ounces whole wheat rotini
- 2 tablespoons olive oil
- 3 garlic cloves minced
- ¾ cup dry white wine
- pinch of red pepper flakes
- ¼ cup minced flat-leaf parsley
- ⅓ cup grated Parmesan cheese
- salt and pepper to taste*
Instructions
- Preheat the oven to 450 degrees F.
The Tomatoes:
- Line a baking sheet with foil and lightly coat with cooking spray.
- Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle with oregano, salt and pepper.
- Roast the tomatoes for 10 minutes, sprinkle the garlic over top, then roast an additional 5 to 10 minutes, or until the tomatoes are slightly shriveled and soft. Roughly chop the tomatoes and set aside.
- Rotate the mushroom and tomato baking sheets after adding the garlic .
The Mushrooms:
- Coat a baking sheet with cooking spray.
- With a spoon, gently scrape out the gills from the mushrooms. Discard the gills. Slice the mushrooms.
- In a bowl, toss the mushrooms with olive oil, rosemary, salt and pepper. Transfer to the prepared baking sheet.
- Roast the mushrooms for 10 minutes. Add the garlic and stir to combine.
- Roast until the mushrooms are tender and starting to brown, 5 to 7 minutes more. Roughly chop the mushrooms.
The Pasta:
- In a large saucepan of boiling water, cook the rotini according to package directions. Drain.
- While the pasta is cooking, heat the olive oil in a large skillet or saucepan. Add the garlic and saute for 1 minute.
- Pour in the wine and add the red pepper flakes. Simmer for 2 to 3 minutes.
- Add the pasta, roasted tomatoes and mushrooms, parsley and Parmesan cheese to the wine sauce. Toss to combine.
- Season to taste. Serve with extra Parmesan cheese, if desired.
Notes
- *Extra salt and pepper not included in nutritional information
- Weight Watchers Points: 6 (Freestyle SmartPoints), 7 (Points+)
Nutrition Information
Show Details
Serving
1Cup
Calories
264.1kcal
(13%)
Carbohydrates
35.2g
(12%)
Protein
7.6g
(15%)
Fat
10.1g
(16%)
Saturated Fat
1.8g
(9%)
Cholesterol
2.9mg
(1%)
Sodium
189.7mg
(8%)
Fiber
5.7g
(23%)
Sugar
1.6g
(3%)
Nutrition Facts
Serving: 9Cups
Amount Per Serving
Calories 2641 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 264.1kcal | 13% |
| Carbohydrates | 35.2g | 12% |
| Protein | 7.6g | 15% |
| Fat | 10.1g | 16% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 2.9mg | 1% |
| Sodium | 189.7mg | 8% |
| Fiber | 5.7g | 23% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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