Introduction
This sheet pan pasta dish combines the freshness of roasted vegetables with the heartiness of spaghetti, making it a perfect weeknight meal. The colorful medley of cherry tomatoes, mushrooms, and onions brings a delightful flavor, while the pasta and sauce add comfort and satisfaction. Follow this simple guide to create an appetizing and wholesome dish that can be enjoyed by the whole family.
Detailed Ingredients with measures
On Your Sheet Pan:
– 12 ounces cherry or grape tomatoes
– 8 ounces fresh white button mushrooms, washed and quartered
– Half of an onion, roughly chopped
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For Your Pasta:
– 1 pound spaghetti (reserve 1/2 to 1 cup pasta water)
– 1 14-ounce can diced tomatoes
– 2 cloves garlic
– 1/2 teaspoon salt
– 1/2 cup pitted olives (optional)
– 3 tablespoons olive oil
– Juice of 1 lemon
– 1 2-ounce jar capers, drained and rinsed
– 1/4 cup butter
– Fresh basil, Parmesan, for topping
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4-6 people
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 425 degrees Fahrenheit.
Step 2: Prepare the Sheet Pan Ingredients
On a sheet pan, combine 12 ounces of cherry or grape tomatoes, 8 ounces of washed and quartered fresh white button mushrooms, and half of a roughly chopped onion.
Step 3: Season the Vegetables
Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt to ensure even seasoning.
Step 4: Roast the Vegetables
Place the sheet pan in the preheated oven and roast the vegetables for 20 minutes, until they are tender and lightly caramelized.
Step 5: Cook the Spaghetti
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to the package directions. Before draining, reserve 1/2 to 1 cup of pasta water. After draining, toss the pasta with a little butter or olive oil to prevent sticking.
Step 6: Make the Sauce
Once the vegetables are roasted, transfer them to a food processor. Add in the 14-ounce can of diced tomatoes, 2 cloves of garlic, 1/2 teaspoon of salt, and 1/2 cup of pitted olives (if using). Also, add 3 tablespoons of olive oil and the juice of 1 lemon. Pulse the mixture until a textured sauce forms. Taste the sauce and adjust seasoning if necessary.
Step 7: Combine Pasta and Sauce
In a large bowl, combine the cooked spaghetti with the roasted vegetable sauce. Gradually add the drained and rinsed 2-ounce jar of capers and 1/4 cup of butter, mixing well. Incorporate the reserved pasta water a little at a time until the pasta is combined with the sauce and reaches a desired saucy consistency.
Step 8: Serve the Dish
Plate the pasta and top with fresh basil leaves or freshly grated Parmesan cheese, as desired.
Notes
Note 1: Adjust Seasoning
Feel free to taste the sauce as you prepare it. Don’t hesitate to adjust the salt, pepper, or lemon juice according to your personal preference.
Note 2: Additional Garnishes
For added richness, consider drizzling a bit more olive oil over the finished dish or adding crushed red pepper flakes for a spicy kick.
Note 3: Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This dish can be enjoyed again and may taste even better once the flavors meld further.
Note 4: Pasta Water Importance
The reserved pasta water helps to adjust the sauce’s consistency. Use it sparingly, adding just enough to achieve the desired texture.
Cook techniques
Roasting
Roasting enhances the natural sweetness of tomatoes and mushrooms. Ensure the oven is preheated to 425°F to get a good caramelization. Use olive oil and salt to bring out the flavors.
Cooking Pasta
Cook spaghetti according to the package directions, ensuring it is al dente. Reserve some pasta water to help adjust the sauce consistency later.
Blending for Sauce
Use a food processor to combine roasted vegetables, canned tomatoes, garlic, olives, olive oil, and lemon juice. Pulse until a textured sauce forms, adjusting flavors as necessary.
Tossing Pasta
Combine the cooked pasta with the sauce, adding capers, butter, and reserved pasta water gradually. Toss until the pasta is evenly coated and the sauce reaches the desired consistency.
FAQ
Can I use other types of pasta?
Yes, you can substitute spaghetti with any pasta of your choice, such as penne, fusilli, or gluten-free options.
What other vegetables can I add?
Feel free to include other vegetables like bell peppers, zucchini, or spinach for additional flavors and nutrition.
How can I make this dish vegan?
Replace the butter with vegan butter or omit it, and ensure the pasta is egg-free. The dish is already plant-based aside from the butter.
Is there a substitute for capers?
If you don’t have capers, you can use chopped green olives or a splash of soy sauce for a similar briny flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if necessary.
Conclusion
This roasted vegetable pasta dish is a delightful celebration of flavors and textures. The combination of fresh tomatoes, mushrooms, and aromatic ingredients creates a vibrant sauce that complements the spaghetti perfectly. Topped with fresh basil and Parmesan, it’s a dish that can bring joy to any dinner table.
More recipes suggestions and combination
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