roasted pasta
Roasted pasta


  • 2 cups pasta;
  • 3 tomatoes, diced;
  • 2 cups portabella mushrooms, roughly chopped;
  • 1/2 cups black olives;
  • 4 garlic cloves, minced;
  • 1 cup fresh cream;
  • 1-1/2 cups fresh mozzarella balls;
  • 1 teaspoon salt.

Preheat oven to 400°C. Cut the tomatoes into large chunks. Line onto cookie sheet and drizzle with a little olive oil. Place in oven and cook for 15-20 minutes to lightly roast the tomatoes. Cook pasta until al dente, once cooked drain and set aside. In the same pot, heat 1 tbsp of olive oil and lightly sauté the garlic for a minute. Add in the mushrooms and cook for about 4 minutes. Remove from the heat and toss in the pasta. Add in the crème fraîche and the tomatoes. Give the pasta a good stir and then add in the mozzarella cubes and olives. Season with the salt and pepper and serve!

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