Penne with Roasted Tomatoes, Portabellas, and Pesto

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From the Chef

John J. Griffin, CEC, CEPC

“Roasting fresh Roma plum tomatoes creates one of the best flavors and aromas around. It is even better if you can use New York tomatoes during season. Fresh pesto certainly a great addition, and looks great on any New York menu.”


5 pounds Barilla Penne Pasta
4 oz XVOO
5 pounds Fresh Roma Tomatoes
8 oz Garlic fresh peeled
1 pound Crimini Mushrooms
8 oz Knorr Vegetable Liquid Base
12 oz Frozen Pesto
12 oz Shredded Parmesan Cheese
2 oz Chopped Flat Parsley


Cook pasta for half the time indicated on package. Drain pasta and drizzle with about 1 tbsp. olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool.

Once cool, use within several hours or store in bags or sealed plastic container and refrigerate.

Cut tomatoes in halves. Toss with garlic and remaining oil and roast in 375°F oven for about a half hour, until they begin to brown. Cool, and cut into quarters. Refrigerate until needed.

At service, reheat the penne in boiling water. In a sauté pan, brown the Crimini mushrooms in a little olive oil. When starting to brown, add a kitchen spoonful of roasted tomatoes, a half spoon of pesto, and an ounce of the liquid vegetable base. When they are all very hot, toss with a serving of the reheated pasta.

Serve in a large pasta dish, with shredded Parmesan and some chopped parsley.


12 servings


Pasta, Vegetarian

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Association of Nutrition & Foodservice Professionals