Pesto Pasta with Mushrooms and Tomatoes

Ingredients

• 12 oz spiral pasta
• 1 cup cherry tomatoes
• 8 oz cremini mushrooms
• ½ cup basil pesto
• 4 slices garlic bread
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz spiral pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.

2. 2

   While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 8 oz sliced mushrooms and cook until golden and tender, about 6-8 minutes.

3. 3

   Add the 1 cup cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften and burst slightly.

4. 4

   Reduce heat to low and stir in the 0.5 cup basil pesto and the drained pasta. Toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.

5. 5

   Season with the 1 tsp salt and 0.5 tsp black pepper. Serve hot, topped with fresh basil leaves if desired, and with the 4 slices garlic bread on the side.

6. 6

   For extra flavor, stir in a handful of grated Parmesan or a pinch of red pepper flakes before serving.

Tools you’ll need

• large pot
• large skillet
• colander
• measuring cups and spoons

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