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5.0 from 9 votes

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 9 Cups
Calories: 2641 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 450 degrees F.
The Tomatoes:
  1. Line a baking sheet with foil and lightly coat with cooking spray.
  2. 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.
  3. 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.
  4. Rotate the mushroom and tomato baking sheets after adding the garlic .
The Mushrooms:
  1. Coat a baking sheet with cooking spray.
  2. With a spoon, gently scrape out the gills from the mushrooms. Discard the gills. Slice the mushrooms.
  3. In a bowl, toss the mushrooms with olive oil, rosemary, salt and pepper. Transfer to the prepared baking sheet.
  4. Roast the mushrooms for 10 minutes. Add the garlic and stir to combine.
  5. Roast until the mushrooms are tender and starting to brown, 5 to 7 minutes more. Roughly chop the mushrooms.
The Pasta:
  1. In a large saucepan of boiling water, cook the rotini according to package directions. Drain.
  2. While the pasta is cooking, heat the olive oil in a large skillet or saucepan. Add the garlic and saute for 1 minute.
  3. Pour in the wine and add the red pepper flakes. Simmer for 2 to 3 minutes.
  4. Add the pasta, roasted tomatoes and mushrooms, parsley and Parmesan cheese to the wine sauce. Toss to combine.
  5. 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

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

% 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.