Linguine With Roasted Vegetables

• 2 cups grape tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 teaspoon thyme leaves
• spicy oregano
• 1/2 onion, large dice
• red pepper flakes - generous sprinkle
• Kosher salt and freshly ground pepper
• 3/4 pound linguine
• 1 cup heavy cream
• 2 grilled portobello mushrooms, sliced
• 1 tablespoon coarsely chopped flat-leaf parsley

1. Preheat the oven to 375u0b0. In a large ovenproof skillet, toss the tomatoes & onions with the olive oil, oregano, thyme & red peppers and season with black pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
3. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the mushrooms and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet and toss over low heat until the pasta is coated, about 1 minute. Add the parsley and toss. Transfer the pasta to warm bowls and serve at once.

grape tomatoes, extravirgin olive oil, thyme, oregano, onion, red pepper, kosher salt, linguine, heavy cream, portobello mushrooms, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/linguine-with-roasted-vegetables-52807441 (may not work)