Directions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cherry tomatoes, mushrooms, and sun-dried tomatoes with olive oil, minced garlic, salt, black pepper, and dried herbs until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the tomatoes are caramelized and the mushrooms are tender. The aroma will fill your kitchen with a delicious, savory scent.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Once the vegetables are roasted, transfer them to a large skillet over medium heat. Add the drained pasta and toss gently to combine. If the mixture seems dry, add a splash of the reserved pasta water to help the sauce coat the pasta evenly.
- Taste and adjust seasoning with additional salt, black pepper, or crushed red pepper flakes if desired.
- Remove from heat and sprinkle with chopped fresh parsley and grated Parmesan cheese. Toss lightly and serve immediately.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Swap the mushrooms for zucchini, bell peppers, or eggplant for a different vegetable medley.
- Use gluten-free pasta to make the dish gluten-free.
- Add cooked chicken, shrimp, or Italian sausage for a heartier, protein-packed version.
- Drizzle with balsamic glaze before serving for a sweet, tangy finish.
Serving Suggestions
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