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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Step 1: Cut the heirloom tomatoes into large chunks. Line onto cookie sheet and drizzle with a little olive oil. Place in oven and cook for 15-20 minutes to lightly roast the tomatoes. | 3. Step 2: In a pot, bring water to a boil and cook pasta until al dente. Don’t forget to generously salt the water! Once cooked. Drain and set aside. | 4. Step 3: In the same pot, heat 1 tbsp of olive oil and lightly sauté the garlic for a minute. Add in the mushrooms and cook for about 4 minutes. Remove from the heat and toss in the pasta. | 5. Step 4: Add in the crème fraîche and the tomatoes. Give the pasta a good stir and then add in the mozzarella cubes. Season with the salt and pepper and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heirloom tomato	6		diced	2420.8055	0.0	538.5612	13.6
portabella mushroom	2	cups	chopped	37.84	6.6564	3.6292	0.602
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
cream	1	cup		792.0	15.96	8.712	83.23200000000001
mozzarella ball	1 1/2	cups	cut	2420.8055	0.0	538.5612	13.6
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.