Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 6 servings

Ingredients

  • 10 plum tomatoes halved lengthwise
  • 10 cloves garlic halved
  • 1 small onion sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 20 oz mushrooms
  • 3 tbsp basil pesto prepared
  • 2 tbsp balsamic vinegar
  • 1 pkg penne whole wheat, hot cooked,
  • 3 cups turkey chopped cooked breast
  • 1/4 cup parsley chopped, fresh
  • 1/4 cup goat cheese crumbled

Instructions

  • Toss the tomatoes with the garlic, onion, oil, salt and pepper.
  • Insert a piece of garlic into the flesh of each tomato half. Transfer the tomatoes, cut side down, to a roasting pan. Scatter onions over top. Roast in 425ºF (220ºC) oven for 40 minutes or until softened.
  • Remove the shrivelled skins from the tomatoes using a pair of tongs.
  • Toss the mushrooms with pesto and vinegar; add to the roasting pan. Roast for 10 minutes or until heated through.
  • Break up the tomatoes and garlic into a slightly chunky sauce using the edge of a spoon. Add the pasta, turkey and parsley to the pan; toss with the vegetable mixture, scraping up any browned bits.
  • Sprinkle with goat cheese.
Nutrition Facts
Tomato-Mushroom Pasta Bowl
Amount per Serving
Calories
468
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
67
mg
22
%
Sodium
 
502
mg
22
%
Carbohydrates
 
58
g
19
%
Fiber
 
9
g
38
%
Protein
 
36
g
72
%
* Percent Daily Values are based on a 2000 calorie diet.

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