Pasta with Pan-Roasted Vegetables | America's Test Kitchen

Ingredients

• 5 tablespoons extra virgin olive oil
• 4 large portobello mushroom caps, halved and cut into 1/2-inch slices
• 2 red bell peppers, seeded and chopped
• 1 red onion, chopped
• 5 tablespoons balsamic vinegar
• Salt and pepper
• 2 garlic cloves, minced
• 1 pound campanelle or fusilli or penne
• 1 pint cherry tomatoes, halved
• 1 cup chopped fresh basil