Roasted Pasta

• 6 heirloom tomatoes, diced
• 2 cups portabella mushrooms, roughly chopped
• 4 garlic cloves, minced
• 1 cup fresh cream
• 1 12 cups fresh mozzarella balls (you can also cut regular mozzarella into small cubes)
• 1 teaspoon salt

1. Preheat oven to 400 degrees.
2. Step 1: Cut the heirloom tomatoes into large chunks.
3. Line onto cookie sheet and drizzle with a little olive oil.
4. Place in oven and cook for 15-20 minutes to lightly roast the tomatoes.
5. Step 2: In a pot, bring water to a boil and cook pasta until al dente.
6. Dont forget to generously salt the water!
7. Once cooked.
8. Drain and set aside.
9. Step 3: In the same pot, heat 1 tbsp of olive oil and lightly saute the garlic for a minute.
10. Add in the mushrooms and cook for about 4 minutes.
11. Remove from the heat and toss in the pasta.
12. Step 4: Add in the creme fraiche and the tomatoes.
13. Give the pasta a good stir and then add in the mozzarella cubes.
14. Season with the salt and pepper and serve!

tomatoes, portabella mushrooms, garlic, fresh cream, mozzarella, salt

Taken from www.food.com/recipe/roasted-pasta-485723 (may not work)