Tomato-Mushroom Pasta Bowl

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Rating: 4
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes



  1. Toss the tomatoes with the garlic, onion, oil, salt and pepper.
  2. 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.
  3. Remove the shrivelled skins from the tomatoes using a pair of tongs.
  4. Toss the mushrooms with pesto and vinegar; add to the roasting pan. Roast for 10 minutes or until heated through.
  5. 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.
  6. Sprinkle with goat cheese.
Nutrition Facts
Tomato-Mushroom Pasta Bowl
Amount Per Serving
Calories 468 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 67mg 22%
Sodium 502mg 21%
Total Carbohydrates 58g 19%
Dietary Fiber 9g 36%
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.

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