• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 pints of cherry tomatoes
  • 1 large garlic clove
  • 3 baby onions
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon coarse salt
  • 8 oz dry tagliatelle pasta
  • water
  • fresh basil

Lucky enough to have an over abundance of cherry tomatoes to use? Then the FunGuy has the recipe for you! 

We roasted ripe cherry tomatoes with our mushrooms, forcing the juices to seep out and mingle with herbs and olive oil make a full-bodied sweet yet savory sauce to coat long strands of tagliatelle pasta. 

No need to add anything else, as this is a dish that can stand alone in all of it’s flavorful glory.

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and cut them into quarters and put them into a baking dish. Thoroughly wash the cherry tomatoes and add them to the dish. Peel the onion and garlic. Mince the garlic and cut the onions into thin wedges and transfer them to the dish with the mushrooms and tomatoes. Drizzle the olive oil on top and season with the herbs and salt and toss well to coat. 
  3. Roast the mushrooms and tomatoes for about 15 minutes, or until the skin on the tomatoes have split. 
  4. While these roast, prepare the pasta. 
  5. Bring a pot of water to a boil over high heat. Add the tagliatelle to the pot and let it cook 7-9 minutes, or until tender. Drain the pasta of excess water, but make sure it stays wet. Return the pasta to the pot and cover until the mushrooms and tomatoes are done roasting. 
  6. Remove the roasted mushrooms and tomatoes and transfer them and the basil leaves to the pasta and toss well before plating. Serve immediately. 

Have a Fun meal!