Roasted Tomato and Mushroom Spaghetti:
1 lb spaghetti
2 cups cherry tomatoes, halved
2 cups sliced mushrooms
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup chopped fresh basil
Salt and pepper, to taste
Grated Parmesan cheese for serving
Macros per serving (serves 4):
Preheat the oven to 400°F.
Toss the halved cherry tomatoes, sliced mushrooms, minced garlic, olive oil, chopped fresh basil, salt, and pepper together in a mixing bowl until well combined.
Spread the tomato and mushroom mixture out in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring occasionally, until the tomatoes are caramelized and the mushrooms are tender.
While the vegetables are roasting, cook the spaghetti according to the package instructions.
Drain the cooked spaghetti and add it to the mixing bowl with the roasted vegetables.
Toss the spaghetti with the vegetables until well coated.
Serve the Roasted Tomato and Mushroom Spaghetti hot, topped with grated Parmesan cheese.
Grocery Store Order:
Spaghetti (1 lb)
Cherry tomatoes (2 cups)
Sliced mushrooms (2 cups)
Garlic (1 bulb)
Olive oil (1/4 cup)
Fresh basil (1/4 cup)
Salt (1 container)
Black pepper (1 container)
Grated Parmesan cheese (1 container)
That should be all you need to make this easy and delicious Roasted Tomato and Mushroom Spaghetti!