This is a twist on my commonly made mushroom and cherry tomato pasta. (That I will soon post here.)

Ingredients 

• Half a tomato or 12 cherry tomatoes sliced
• Broccoli florets and/or Broccoli stalk
• half of a yellow onion
• 3/4 cup of olive oil
• 4-8 oz. of portobello mushrooms (as much as you desire)
• 1/2 box of veggie pasta (I used Barilla Spaghetti Veggie Pasta)
• Fresh black pepper
• Garlic powder
• Chili powder
• Cayenne pepper

Directions 

1. Dice up your onion
2. Mince your garlic or smash it in a pilon as I do
3. Cut up your broccoli florets
4. Put the pasta water to boil with a drizzle of olive oil. ( I do this by eye and recommend slowly pouring the olive oil and counting, 1, 2, 3.) You may also use salt instead to ensure the pasta doesn’t stick.
   • Remember to place in your pasta when the water comes to a boil.
5. Turn your oven on to 400 degrees F.
6. Cut your mushrooms if not pre-cut
7. Season your mushrooms. I prefer to use a cast iron baking pan, but any type of baking pan is sufficient.
   • Place the olive oil at the bottom of your baking pan
   • Place mushrooms and broccoli scattered
   • Season them with your favorite seasonings, I personally use
     • Chili powder
     • Cayenne pepper
     • Fresh crushed black peppercorn
     • Garlic powder
   • I use my hands to mix the seasoning in evenly
   • Drizzle olive oil on top of the mushrooms again
8. Place your mushrooms and broccoli in the oven and set a timer for 10 minutes
9. Cut your cherry tomatoes in half or dice up your tomato
10. Check on your pasta!
11. After ten minutes, if you want to add the tomatoes in the oven with the mushrooms to roast, do so now. I always do this with the cherry tomatoes.
12. Let the broccoli and mushrooms(+tomatoes) cook for another 5-10 minutes.
13. Drain your pasta and add olive oil to lightly and evenly coat the noodles.
14. Mix the broccoli, mushrooms and tomatoes in the pasta.
15. Serve and enjoy!