Tomato-Mushroom Pasta Bowl

Name: Tomato-Mushroom Pasta Bowl
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 10 plum tomatoes (halved lengthwise); 10 cloves garlic (halved); 1 small onion (sliced); 1 tbsp olive oil; 1/4 tsp salt; 1/4 tsp pepper; 20 oz mushrooms; 3 tbsp basil pesto (prepared); 2 tbsp balsamic vinegar; 1 pkg penne (whole wheat, hot cooked,); 3 cups turkey (chopped cooked breast); 1/4 cup parsley (chopped, fresh); 1/4 cup goat cheese (crumbled)

Jan 5, 2015

Tomato-Mushroom Pasta Bowl

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Main Dishes

Servings servings

Calories 468 kcal

Ingredients

10 plum tomatoes halved lengthwise
10 cloves garlic halved
1 small onion sliced
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
20 oz mushrooms
3 tbsp basil pesto prepared
2 tbsp balsamic vinegar
1 pkg penne whole wheat, hot cooked,
3 cups turkey chopped cooked breast
1/4 cup parsley chopped, fresh
1/4 cup goat cheese crumbled

Instructions

Toss the tomatoes with the garlic, onion, oil, salt and pepper.
Insert a piece of garlic into the flesh of each tomato half. Transfer the tomatoes, cut side down, to a roasting pan. Scatter onions over top. Roast in 425ºF (220ºC) oven for 40 minutes or until softened.
Remove the shrivelled skins from the tomatoes using a pair of tongs.
Toss the mushrooms with pesto and vinegar; add to the roasting pan. Roast for 10 minutes or until heated through.
Break up the tomatoes and garlic into a slightly chunky sauce using the edge of a spoon. Add the pasta, turkey and parsley to the pan; toss with the vegetable mixture, scraping up any browned bits.
Sprinkle with goat cheese.