Roasted Tomato and Basil Pasta Slow-Roasted Cherry Tomato Pasta with Garlic, Olive Oil & Fresh Basil Ingredients: 500g (1 lb) cherry or grape tomatoes 3 tablespoons olive oil 4 cloves garlic, peeled and smashed Salt and black pepper, to taste 1/4 teaspoon red chili flakes (optional) 300g (10 oz) spaghetti or linguine 1/2 cup freshly grated Parmesan cheese (plus more for serving) 1/4 cup chopped fresh basil (plus whole leaves for garnish) Optional: balsamic glaze or lemon zest for finishing Directions: Preheat oven to 400°F (200°C). Toss tomatoes, garlic, olive oil, salt, pepper, and chili flakes on a baking tray. Roast for 25–30 minutes, or until tomatoes are blistered and lightly caramelized. Meanwhile, cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water, then drain. Transfer roasted tomatoes and garlic (with their oil) to a large skillet. Mash gently with a spoon to create a chunky sauce. Add cooked pasta and toss gently, adding reserved pasta water a bit at a time until desired sauciness is reached. Stir in Parmesan and chopped basil. Adjust salt and pepper if needed. Serve hot, topped with more Parmesan, fresh basil, and an optional drizzle of balsamic glaze or lemon zest. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 420 kcal | Servings: 3–4 servings #roastedtomatopasta #basilpasta #cherrytomatopasta #vegetarianpasta #simpleitaliandinner #ovenroastedtomatoes #freshbasilflavor #garlictomatosauce #easyweeknightmeals #pastanight #meatlessmonday #comfortfooditalian #tomatobasilmagic #quickhomemadepasta #slowroastedveggies #pastaandparmesan #rusticpasta #seasonalitalian #mediterraneandinner #pastasimplicity This Roasted Tomato & Basil Pasta is what weeknight dreams are made of Rich, garlicky, and effortlessly elegant.

Mushroom and Onion Pasta Savory Mushroom and Caramelized Onion Pasta in a Creamy Herb Sauce Ingredients: 8 oz (225g) fettuccine or pasta of choice 2 tablespoons olive oil 1 tablespoon butter 1 large onion, thinly sliced 10 oz (280g) cremini or button mushrooms, sliced 2 cloves garlic, minced 1/4 cup dry white wine (or vegetable broth) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 teaspoon fresh thyme (or 1/2 tsp dried) Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside. In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook for 10–12 minutes, stirring occasionally, until deeply golden and caramelized. Add mushrooms and cook for another 6–7 minutes until tender and browned. Stir in garlic and thyme and cook for 1 more minute. Pour in white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 2–3 minutes until slightly reduced. Stir in heavy cream and Parmesan, simmering for 2–3 minutes until the sauce is smooth and thickened slightly. Add cooked pasta to the pan and toss to coat in the sauce. Add reserved pasta water as needed to loosen. Season with salt and pepper. Serve hot, garnished with fresh parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 2 servings #mushroompasta #onionpasta #caramelizedonionrecipe #creamyvegetarianpasta #pastaideas #comfortfoodrecipes #easyitaliandinner #meatlessmeals #herbpasta #savorypasta #pastawithsauce #mushroomandonion #weeknightpasta #garlicmushrooms #richpasta #simpledinnerideas #pastaeveryday #plantbasedcomfort #homemadepasta #easypastadish Nothing beats the cozy flavor of caramelized onions and mushrooms in a creamy pasta sauce — this one’s a new weeknight favorite!

Cauliflower and Garlic Pasta Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs Ingredients: 8 oz spaghetti or linguine 1 medium head cauliflower, cut into small florets 6 cloves garlic, thinly sliced 3 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) Salt and black pepper, to taste Zest and juice of 1 lemon 1/4 cup grated Parmesan cheese (optional) 2 tablespoons fresh parsley, chopped Directions: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest. In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn). Add roasted cauliflower to the skillet and stir to coat in the garlic oil. Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine. Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors. Sprinkle with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 390 kcal per serving | Servings: 4 servings #cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!

Garlic and Parmesan Mushroom Pasta Creamy Garlic Mushroom Pasta with Parmesan Ingredients: 8 oz fettuccine or spaghetti 2 tbsp olive oil 3 tbsp unsalted butter 4 cloves garlic, minced 12 oz cremini or white mushrooms, sliced 1/2 cup grated Parmesan cheese 1/2 cup heavy cream 1/4 cup pasta water (reserved) Salt and freshly ground black pepper, to taste 1 tbsp chopped parsley (optional, for garnish) Directions: Cook pasta according to package directions. Reserve 1/4 cup of the pasta water before draining. In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and tender. Lower the heat and stir in heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Add cooked pasta to the skillet. Toss to coat evenly, adding reserved pasta water as needed for consistency. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 480 kcal | Servings: 4 servings #vegetarianpasta #mushroompasta #garlicparmesan #easyweeknightdinner #comfortfood #italianinspired #creamygarlicsauce #meatlessmeal #pastaaddict #homecookedmeal #pastarecipe #cheesypasta #quickandeasy #dinnerinspo #parmesanlove #flavorfulpasta #easyitalianrecipe #pastaheaven #garliclovers #cozyfood Creamy, cheesy, and packed with golden mushrooms — this Garlic & Parmesan Mushroom Pasta is what dinner dreams are made of!

Pesto Tortellini Salad Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella Ingredients: 1 (20 oz) package refrigerated cheese tortellini 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella pearls 1/3 cup basil pesto (homemade or store-bought) 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts (optional, toasted) Fresh basil leaves, for garnish Directions: Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely. In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto. Drizzle in olive oil and gently toss to combine. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and pine nuts, if using. Chill in the refrigerator for 30 minutes before serving for best flavor. Garnish with fresh basil leaves before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 385 kcal | Servings: 6 servings #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!