Pesto Pasta with Mushrooms and Tomatoes

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz spiral pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.

Step 2

While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 8 oz sliced mushrooms and cook until golden and tender, about 6-8 minutes.

Step 3

Add the 1 cup cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften and burst slightly.

Step 4

Reduce heat to low and stir in the 0.5 cup basil pesto and the drained pasta. Toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.

Step 5

Season with the 1 tsp salt and 0.5 tsp black pepper. Serve hot, topped with fresh basil leaves if desired, and with the 4 slices garlic bread on the side.

Step 6

For extra flavor, stir in a handful of grated Parmesan or a pinch of red pepper flakes before serving.