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Pasta with Roasted Veggies and Olive Oil

by The Unrefined Olive

Pasta with Roasted Veggies and Olive Oil


  • 1 lb fresh pasta of your choice
  • 1 container grape tomatoes
  • 1 bunch asparagus
  • 1 container fresh mushrooms, sliced
  • ½ cup medium strength Single Estate Olive Oil, divided
  • salt and pepper
  • a bunch of fresh grated parmesan cheese


  1. Preheat your oven to 375 degrees F.
  2. Place the grape tomatoes and mushrooms on a large baking sheet and drizzle with ¼ cup Olive Oil, and add salt and pepper. Bake in the oven for 20-25 minutes until mushrooms are caramelized and tomatoes begin to burst.
  3. Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions or until al dente. Drain and set aside (drizzle some olive oil to keep it from sticking while it is set aside).
  4. Make ribbons with the asparagus with a vegetable peeler.
  5. Toss the pasta with the asparagus ribbons, the roasted tomatoes and mushrooms, and the rest of the olive oil. Add salt and pepper to taste, and toss with parmesan cheese.