This mushroom tomato pasta is a vegetarian meal that everyone will agree on! Perfectly roasted cherry tomatoes and mushrooms combine with feta cheese to make this incredibly luxurious and filling meal.

There’s no two ways about it, this recipe takes a little time and care, but if you have an evening where you can potter around, chop, open and close the oven a few times, you will be rewarded.

It isn’t hard, it doesn’t require any technical skill, and you don’t even need the best ingredients, it just takes time.

We roast our mushrooms and tomatoes on a low-ish temperature, so the oven is going for an hour, but the way this recipe is paced, you can overlap a lot of your prep with that cooking time which really helps.

Cooking low and slow, in a flavorful marinade, can also help compensate if you’re using the less expensive tomatoes and mushrooms. Feel free to buy from the budget range if that suits you, because the recipe will help to compensate.

So we’ve got:

Crisp, meaty, herby roasted mushrooms with a lemony kick

The lemon is crucial! It brings the dish to life.

Caramelised and intensely sweet cherry tomatoes in their own sticky sauce

The tomatoes are roasted in garlic, olive oil and balsamic vinegar. They turn jammy and form a sticky sauce which gives the dish lots of flavor.

And combining them is where the magic happens!

We add some cheese to the pan, which grabs onto the tomato juices and forms a little saucy coating for the pasta, and finally a bit of feta gets mixed through and adds some extra salty, cheesy goodness.

Top Tips

  • Please note the 15 minutes prep time I suggest in the recipe card is the time it takes you before you start anything cooking – the time it takes you to prep the tomatoes which go in before anything else happens. After that, there is more prep but it overlaps with the cooking time.
  • Consider the cheese quantities a minimum. You could definitely add more of both cheeses if you want to make this less subtle and more decadent.
  • The lemon on the mushrooms is, for me, important. But if you aren’t that into lemony flavors, feel free to reduce it a little. Add some extra feta to compensate for the loss of flavor.

Roasted Mushroom & Tomato Pasta

This mushroom tomato pasta is a vegetarian meal that everyone will agree on! Perfectly roasted cherry tomatoes and mushrooms combine with feta cheese to make this incredibly luxurious and filling meal.
5 from 2 ratings

Ingredients

  • 350 g (12 oz) dried penne pasta
  • 50 g (½ cup) pecorino, parmesan or other Italian hard cheese, see notes
  • 50 g ( cup) feta cheese, crumbled
  • 1 handful fresh parsley leaves, chopped
  • pasta cooking water

For the cherry tomatoes

  • 650 g (1.5 lb) cherry tomatoes, halved
  • 4 Tbsp olive oil, divided
  • 1 Tbsp balsamic vinegar
  • 1.5 Tbsp honey
  • 2 large cloves garlic, divided

For the mushrooms

  • 4 large portobello mushrooms, sliced
  • 4 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 2 Tbsp fresh thyme
  • ½ lemon, zested and juiced

Instructions 

  • Preheat the oven to 160C / 320F
  • Prepare the tomatoes. Make the marinade by whisking together the olive oil, balsamic vinegar, garlic and honey. Scatter the tomatoes in a deep baking tray or casserole dish and pour the marinade on top. Use a spatula to mix everything together and ensure all of the tomatoes are coated. Place in the oven for 1 hour. Set the oven's alarm – watching the countdown will be useful for timing the next steps.
  • Once the tomatoes are in the oven, prepare the mushrooms. In a large bowl, toss together the mushroom slices with the garlic, thyme, lemon zest and olive oil. Scatter onto a baking tray or sheet pan and add them to the oven for the last 30 minutes of the cooking time. Move the tomatoes to the lower shelf and put the mushrooms on the top shelf.
  • 15 minutes before the oven ingredients finish, start boiling your pasta. You can also chop the herbs and prep the cheese in this time if you haven't done so already.
  • Reserve a cupful of the pasta's cooking water before draining the pasta and returning to the pan.
  • Remove the tomatoes and mushrooms from the oven. Squeeze the juice from the 1/2 lemon you zested over the mushrooms.
  • Add the tomatoes (making sure to scrape out all the juices in the pan too), mushrooms and parmesan to the pasta and toss to combine. Add a little pasta cooking water to help create a sauce from the tomato juices and parmesan. The amount you need will just depend how much the tomato juices and marinade have thickened and cooked away so just pour in a tablespoon's worth at a time until you like the look of it.
  • Add the mushrooms and mix through.
  • Add the parsley and the crumbled feta and toss through. I stop mixing once the feta is evenly distributed , I don't like to melt it through and prefer to have distinct pieces but you could let it melt to form a creamier sauce if that is what you prefer.
  • Serve into bowls and top with additional parmesan and parsley if desired.

Notes

Cheese – True parmesan cheese uses animal rennet, so I use a vegetarian approved pecorino or a “vegetarian hard cheese” to get a similar flavor.
Calories: 743kcal, Carbohydrates: 87g, Protein: 21g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 324mg, Potassium: 946mg, Fiber: 6g, Sugar: 17g, Vitamin A: 1153IU, Vitamin C: 53mg, Calcium: 262mg, Iron: 4mg