• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: September 8, 2016

    Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

    Jump to Recipe Print Recipe

    Sweet and spicy roasted cherry tomato sauce and blackened baby portobello mushrooms are served over a bed of capellini in this cozy and flavor-packed end of summer meal.

    Bowl of Capellini and Mushrooms with Cherry Tomato Sauce with Cluster of Pasta Wrapped around a Fork

    I guess I haven't really said a whole lot about my backyard vegetable garden this year. Then again, it hasn't really done a lot this year. I know I'm not the best at this whole gardening thing and all, but usually by September things have turned jungle and I'm drowning in cucumbers and tomatoes. This year, I got a mere three bitter cucumbers and I think I can count on my hand the number of red cherry tomatoes that have fully ripened. I tend not to have high expectations of myself when it comes to gardening, but most years I at least get plenty of cherry tomatoes for my salads.

    So I've been a frequent buyer at the farmer's market this year, which isn't totally a bad thing. Those guys have way more interesting vegetables for sale than I'd ever attempt to grow. The cucumbers are never bitter. Oh, and the cherry tomatoes are cheap, and sweet!

    Cappellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

    Now that things have cooled off just a bit, and veggies (home grown or not) are a-plenty, I've got the perfect easy September meal. The sauce for this one cooks up in the oven, and the mushrooms roast at the same time. The only thing you need the stove for is boiling up some pasta. This couldn't be easier!

    Cappellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

    I loved this meal for reasons I never even expected. The cherry tomato sauce was all kinds of delicious. I was going for spicy, which I got, but roasting cherry tomatoes brings out their sweetness. I felt like I was taking a bit of a chance on the mushrooms. I don't usually roast my mushrooms, and while I love blacking seasoning, this was a totally new use for it in my kitchen. I loved the result. They were spicy, just the right level of tender, and added the perfect savory flavors and hearty bite to contrast the tomatoes and pasta.

    Cappellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms
    Bowl of Capellini and Mushrooms with Cherry Tomato Sauce with Cluster of Pasta Wrapped around a Fork
    5 from 1 vote
    Print

    Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

    Sweet and spicy roasted cherry tomato sauce and blackened baby portobello mushrooms are served over a bed of cappellini in this cozy and flavor-packed end of summer meal.
    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 381 kcal
    Author Alissa

    Ingredients

    For the Spicy Cherry Tomato Sauce

    • 1 ½ pounds cherry tomatoes
    • 3 tablespoons olive oil
    • 3 tablespoons balsamic vinegar
    • 3 garlic cloves minced
    • 1 to 2 teaspoons red pepper flakes to taste
    • salt and pepper to taste

    For the Blackened Mushrooms

    • 1 teaspoon paprika
    • ½ teaspoon dried thyme
    • ½ teaspoon black pepper
    • ½ teaspoon cayenne pepper
    • 8 ounces cremini mushrooms, cleaned and stems trimmed
    • 2 to 3 tablespoons olive oil
    • 1 garlic clove, minced
    • salt to taste

    For Finishing and Serving

    • 8 ounces dried cappellini pasta
    • sliced fresh basil leaves, optional

    Instructions

    Make the Spicy Cherry Tomato Sauce

    1. Preheat oven to 425°. Place cherry tomatoes into a roasting pan or oven-safe skillet. Add oil, vinegar, garlic and red pepper flakes. Toss to coat tomatoes. Place in oven and bake until most the tomatoes have burst and their juices are bubbling, about 30 minutes.
    2. Remove from oven and season with salt and pepper to taste.

    Make the Blackened Mushrooms

    1. While the tomatoes roast, stir paprika, thyme, black pepper and cayenne pepper together in a small cup or bowl. Place mushrooms into a roasting pan or oven-safe skillet. Add oil, garlic and spice mixture, then toss to coat.
    2. Place mushrooms into the oven with tomatoes and bake for about 20 minutes, or until very dark and tender. Sprinkle with salt to taste.

    Make the Pasta and Assemble

    1. While the tomatoes and mushrooms roast, bring a medium pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander, return to pot and toss with a few dashes of olive oil.
    2. Divide pasta onto plates and top with roasted tomato sauce and mushrooms. Optionally, sprinkle with fresh basil. Serve.
    Nutrition Facts
    Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms
    Amount Per Serving
    Calories 381 Calories from Fat 191
    % Daily Value*
    Fat 21.2g33%
    Saturated Fat 3g15%
    Sodium 465mg19%
    Potassium 726mg21%
    Carbohydrates 41.3g14%
    Fiber 2.9g12%
    Sugar 5.3g6%
    Protein 9.3g19%
    Calcium 40mg4%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Picadillo
    Vegan Pumpkin Pancakes »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Nancy A. Speed says

      September 08, 2016 at 4:01 pm

      Hi Alissa ~
      We've fought the horrid heat, and the (fill in the blank) squirrels and naughty birds while attempting to have a garden this year. Fortunately, the organic farmers in our area have benefited from this invasion to our veggie garden. Thank you for sharing this luscious recipe! I'm more than ready for Autumn, my favorite season, but the eating of fresh tomatoes is the perfect ending to summertime.

      Reply
      • Alissa Saenz says

        September 09, 2016 at 8:46 am

        Hi Nancy! I totally agree. :) That's one of the reasons September is my favorite! The cooler temperatures are so nice, but there's also so much delicious produce, and the tomatoes are the best!

        Reply
    2. Jade says

      May 24, 2017 at 9:28 pm

      I put a spin on this. My roommate is allergic to mushrooms so instead I sautéed spinach in the spices, added black olives, capers, and sun-dried tomatoes. It was yummy!!! Thanks for this recipe.

      Reply
    3. Cynthia says

      August 07, 2017 at 8:35 pm

      Hi,

      I love the recipe but I would like to know what source of protein I could add to this meal to make it more filling? Thank you for your help!

      Reply
      • Alissa Saenz says

        August 13, 2017 at 9:10 pm

        Some marinated tofu or chickpeas would be great. :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    563 shares
    • 237