Past Recipes
Roasted Tomato Pasta

Roasted Tomato Pasta with Mushroom “Bacon” and Lemon Pesto

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Tomatoes. Bacon. Pesto. Cheese. Chef Giuseppe is combining some of his favorite flavors into one tasty bowl of pasta. Garlic-roasted tomatoes get tossed with spiral-shaped gemelli noodles (perfect for holding the sauce). It’s topped with crispy mushrooms cooked with hickory barbecue spice mix to emulate the flavors of smoky bacon, and a lemon-infused pesto for a hint of brightness.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 860
  • Protein 30g
  • Total Carb 106g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • oyster mushrooms
    • 6 ounces
    • oyster mushrooms
  • garlic
    • 2 cloves
    • garlic
  • hickory barbecue spice mix
    • 1 teaspoon
    • hickory barbecue spice mix
  • grape tomatoes
    • 3/4 pint
    • grape tomatoes
  • gemelli
    • 8 ounces
    • gemelli
  • lemon
    • 1
    • lemon
  • basil
    • 1/8 ounce
    • basil
  • pesto
    • 2 tablespoons
    • pesto
  • shaved Parmesan cheese
    • 2 ounces
    • shaved Parmesan cheese
  • 8" aluminum tin
    • 1
    • 8" aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Wipe mushrooms clean with a damp paper towel. Trim and discard bottom ¼ inch of stem, then cut into ¼-inch pieces. Rinse remaining produce. Using the flat side of a knife, gently crush garlic cloves.

  2. Season vegetables

    Season vegetables

    In a large bowl, whisk together hickory barbecue spice mix and 1 tablespoon olive oil, then add mushrooms and toss to coat. Reshape aluminum tin if bent. Add whole grape tomatoes, crushed garlic, 3 tablespoons olive oil, ¼ teaspoon salt, and pepper to tin. Toss to combine.

  3. Roast vegetables

    Roast vegetables

    Spread mushrooms on 1 half of a baking sheet in a single layer, spacing apart as much as possible. Carefully place tin on other half of baking sheet with mushrooms; transfer to oven and roast until mushrooms are crispy and tomatoes are broken down, 18-20 minutes.

  4. Cook pasta

    Cook pasta

    While mushrooms and tomatoes roast, season boiling water generously with salt. Stir in gemelli and cook until al dente, about 7 minutes. Then, drain and return to pot, off heat. Meanwhile, if you have a zester and want to infuse your pesto with even more flavor, zest up to ½ of lemon, then halve. Roughly chop or tear basil leaves, discarding stems.

  5. Mix pesto and finish pasta

    Mix pesto and finish pasta

    In a small bowl, stir together pesto, lemon zest (if using), and juice of ½ lemon to combine (use remaining lemon to brighten a glass of water). Once tomatoes are cooked, transfer roasted garlic to bowl with pesto. Using a fork, gently mash to combine. Transfer half of tomatoes to sheet with mushrooms; set aside for Step 6. Using a spoon, crush remaining tomatoes in tin, then transfer crushed tomatoes and juices to pot with pasta. Toss to coat.

  6. Plate roasted tomato pasta

    Plate roasted tomato pasta

    Season pasta with ¼ teaspoon salt and pepper as desired. Divide roasted tomato pasta between serving bowls. Drizzle over lemon pesto, then scatter whole roasted tomatoes and mushroom “bacon” over top. Garnish with Parmesan and basil. Enjoy!

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