Ingredients: 100 g uncooked spaghetti,250 g cherry tomatoes halved,4 garlic cloves peeled and sliced,250 g chestnut mushrooms,3 spring onions chopped (keep the white and green separate),1/2 tsp chilli flakes,1/2 tsp pepper,2 tbsp olive oil,1 tbsp fresh rosemary chopped,Parmesan to garnish,Salt to taste
Instructions:
- Preheat the oven to 180 C.
- In a baking dish , toss the tomatoes, garlic, 1 tbsp olive oil, rosemary and chilli flakes. Season with salt and pepper.
- Mix well and bake for 25 minutes
- Meanwhile, cook the pasta in some salted water. Once cooked drain and keep aside.
- Heat 1 tbsp of oil in a pan and cook the white part of the spring onions for about 1-2 minutes. Toss in the mushrooms and cook for 8 – 10 minutes or until the mushrooms have softened.
- Add the cooked pasta and the roasted tomatoes and garlic and toss everything together.
- Garnish with the rest of the spring onions (the green bit)
- Serve with some parmesan on top.
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