Carbonara Farfalle with Mushrooms and Roasted Cherry Tomatoes

I have been so busy with one project in the office for the past two months, and will still be very busy until August. But I need to bake something, I need an outlet to channel my stress :). Was not really doing any baking today but definitely get the oven heated at least..hehehe.

Ingredients:

300 gm bowtie pasta (farfalle) - cook according to instructions on the package

2 tbsp olive oil
2 tbsp butter
2 medium-sized portobello mushrooms (cut stems, take out gills and sliced)
4 medium-sized white button mushrooms (sliced)
3 garlics - ground
3 shallots - ground
1 tbsp flour
1 cup cream
1 cup milk
1/4 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese
Salt and pepper to taste
10 medium-sized roasted cherry tomatoes - recipe follows

Instructions:

1. Heat olive oil and butter in a sauce pan or dutch oven over medium heat, saute the mushrooms for about 4-5 minutes. Add the garlics and shallots. Stir and cook for about 2 minutes.
2. Add in the flour, stir until it blended. Pour in the cream and milk at once and let it boil, occasionally stir.
3. Add in the cheeses, salt and pepper. Stir until the cheeses melted, about 2 minutes. Add in the roasted tomatoes. Turn off the heat.
4. Serve with the pasta and sprinkle some Parmesan cheese on top if you like....but it has already quite cheesy, isn't it?

Roasted Cherry Tomatoes

1. Preheat the oven to 200C.
2. Halve the tomatoes and put them in one medium bowl.
3. Toss in some chopped basil, oregano, dash of salt and pepper. Add some olive oil and using your hands, just mix them all together, making sure all the herbs coated the tomatoes.
4. Arrange the tomatoes on a baking tray lined with baking paper. Seed sides up.
5. Bake them in the oven for 20 minutes. You can bake this ahead or while preparing the pasta and sauce.