Roasted Tomato & Mushroom Pasta

Ingredients

• 12 oz dried pasta of choice
• 1 pint cherry tomatoes
• 8 oz cremini mushrooms, quartered
• 4 cloves garlic, smashed
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt, plus more for the pasta water
• 1/4 cup fresh basil leaves, torn
• 1/4 cup reserved pasta water
• Grated organic parmesan-style or nutritional yeast, to finish

How to make it

1. 1

   Heat the oven to 425°F and put a large pot of well-salted water on to boil.

2. 2

   Toss the tomatoes, mushrooms, and garlic with the olive oil, red pepper flakes, and salt on a sheet pan. Roast 15 minutes, until the tomatoes blister and release their juices.

3. 3

   Meanwhile, cook the pasta in the boiling water until just shy of al dente. Reserve 1/4 cup of pasta water, then drain.

4. 4

   Tip the hot pasta into a big bowl and add the roasted vegetables, scraping every drop of pan juices in with them.

5. 5

   Toss with the reserved pasta water until glossy, then fold in the torn basil.

6. 6

   Plate warm and finish with a dusting of nutritional yeast or plant-based parmesan.