In my CSA share the past few weeks, we’ve had a lot of cherry tomatoes. I love just snacking on them, but they seemed to pile up and become quite an overabundance.
In the Run Fast Eat Slow cookbook, there was a recipe for burst cherry tomato linguine with shrimp. I opted to veganize it and use king mushrooms.
I really enjoyed this quick sauce and it was fun to watch the cherry tomatoes burst. The king mushrooms added a nice “meat”iness to it.
Burst Cherry Tomato Spaghetti with King
6 oz whole wheat spaghetti, cooked according to package directions
2 TBS olive oil
2 pints cherry tomatoes
1/2 tsp sea salt
4 king mushrooms sliced in half lengthwise and cut into 1/4" half moons
3 cloves garlic, minced
1/4 tsp red pepper flakes
12 fresh basil leaves, rolled and thinly sliced
Heat 1 TBS oil in a large skillet over medium heat and add the mushrooms, cook until browned. Remove from heat.
Heat another 1 TBS oil in the skillet, then add the cherry tomatoes and salt. Cook, stirring occasionally, until the tomatoes burst, 4 to 5 minutes.
Add the mushrooms, garlic, and pepper flakes and simmer uncovered, stirring occasionally, until the sauce begins to thicken, about 5 minutes. Shir in the basil. Taste and add more salt and pepper flakes, if needed.
Divide the pasta between 2 plates and top with the sauce.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!