Roasted Asparagus, Mushroom, and Dried Tomatoes over Capellini

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Sometimes the simplest meals turn out to be the best. This pasta is one of those times.

Ian and I have a new little tradition. Now that the kids are old enough to be left  home alone, we spend our Saturday afternoons browsing the aisles of  Whole Foods. I know it probably sounds silly to some of you, but I look forward to this all week long. We do our weekly shopping and then have lunch. It’s just a fun afternoon.

A few weeks ago I spotted a salad in the deli. It was asparagus, portobello mushroom, and dried tomatoes in some type of vinaigrette, it was delicious, and of course I had to try and make it at home.

Pasta with roasted vegetables


The firs time I made the veggies, we tossed them in olive oil and vinegar and popped em’ on the grill. {maybe you saw them if you follow along on instagram} …yes I know I’m addicted to taking pictures of my food

Oh my heavens were they good along side our steaks.

So good, that I could not wait to try them again, only this time I roasted them in the oven, and tossed them with some pasta.

Again, delicious and so unbelievably easy. Perfect for meatless Monday {or frankly any day of the week that you want dinner in  30 minutes}

Roasted Asparagus, Mushroom, and Dried Tomatoes over Capellini


  • 1 lb of asparagus {trimmed and cut in small pieces}
  • 2 large portobello ushrooms sliced {or 8 oz crimini mushrooms halved}
  • 1/2 cup of sun dried tomatoes {I use Delallo Semi dried tomatoes}
  • 3 Tbsp cup olive oil
  • 2 Tbsp white wine vinegar
  • salt and pepper to taste
  • 1 lb pasta {cooked according to the package} I used capellini


  • pre-heat the oven to 400
  • toss the vegetables in the olive oil and vinegar
  • season with salt and pepper
  • roast for 25 - 30 minutes
  • can be served as a side, or on top of the pasta


Eat the veggies as they are, or toss them with pasta for an easy weeknight meal.

Either way you’re going to love them.


capellini with roasted veggies