So much spring flavour is packed into this pasta.
I made this for my mum for mother’s day. It’s hard finding a dinner that my whole family will like – vegetarian for me, but hearty and filling for my dad, and not too crazy for my sister. But this pasta is perfect for everyone!
It’s a mix of lots of my favourite current things: mushrooms, asparagus, blistered tomatoes, and obviously cheese. Lots of cheese.
Mushrooms fried with garlic and onions, crispy asparagus, perfectly roasted tomatoes, and pasta coated in cheese, olive oil, and a ton of fresh herbs. It’s perfectly spring pasta in a bowl!
Recipe from how sweet it is
1 pint grape tomatoes
2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 pound pasta (I used bowtie; mafalda or orriechette would be nice too)
2 tbsp olive oil
12 ounces cremini mushrooms
4 cloves garlic, minced
1/2 pound asparagus, stems trimmed, cut into thirds
1/3 cup freshly grated parmesan cheese
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1/2 tbsp chopped fresh thyme
1/2 tsp salt
1/2 tsp pepper
sprinkle crushed red pepper
Roast the tomatoes: preheat the oven to 425. Toss tomatoes with 2 tsp olive oil and salt and pepper. Pour out onto a baking sheet and roast 15 to 20 minutes, until tomatoes are just about to burst. Remove from oven and set aside.
While tomatoes roast, bring water to a boil in a large pot and cook pasta until it’s al dente.
Heat a large skillet over medium heat and add olive oil. Add mushrooms and cook, stirring occasionally, until mushrooms are soft and juicy, about 6 minutes. Add garlic and asparagus and cook until asparagus is green and vibrant, about 5 minutes. Stir in pasta, tomatoes, parmesan, fresh herbs, salt and pepper. Sprinkle with a little crushed red pepper and serve.
Vibrant and full of veggies, this spring pasta makes a perfect, fresh, and easy dinner!