It's not *only* Roasted Mushroom Pasta.....it also has roasted tomatoes and garlic! 🍅🧄 #vegetarian

I think the name of this recipe is a little misleading. It also has roasted cherry tomatoes and roasted garlic.  But there's more!  White beans and pasta with a splash of herbed olive oil makes this a very appetizing combo of flavors.

We are trying to prepare healthier lunch options and avoiding the boring old PBJ or easy but not appealing lunch meat sammies.... this pasta salad recipe was a standout in the magazine titled Roasted.

You have protein, garlicky roasted veggies and a smidge of shaved Parmesan for a vegetarian side or lunch.  If you don't like mushrooms (and I know there are many of you who don't) just use extra tomatoes.  

I like to include the magazine photo as they are always better than anything I snap.  Probably the fresh basil sprigs gives it color here.

Here is the simple recipe and I can say we will have this one again.

1 pound fresh mushrooms, sliced

8 oz. grape or cherry tomatoes, halved

4 cloves garlic, thinly sliced

2 tsp. dried oregano

1 TB olive oil

6 oz. whole grain pasta (I didn't have whole grain and used white pasta)

2 TB white wine vinegar (I was out! I used Chablis)

a bit of cracked black pepper

1 can of cannellini beans or white northern beans, rinsed and drained

1/2 cup snipped fresh basil

2 oz. Parmesan cheese, shaved

Preheat oven to 450 F. Line a baking sheet with foil.  Place mushrooms and tomatoes in prepared pan. Sprinkle with garlic and oregano and drizzle with 1 TB olive oil.

Roast 20 minutes until mushrooms are light brown and tomato skins begin to split.

Meanwhile, cook pasta according to directions; drain.  In large bowl combine 2 TB oil, vinegar and pepper.  Add pasta; toss to coat.

Cool to room temperature, stirring occasionally. Add mushrooms, tomatoes and garlic including any liquid from the pan.  Mix in beans, basil and cheese, tossing lightly to coat.

Linking up with Marg at The Intrepid Reader for Weekend Cooking.