In my CSA share the past few weeks, we've had a lot of cherry tomatoes. I love just snacking on them, but they seemed to pile up and become quite an overabundance.
In the Run Fast Eat Slow cookbook, there was a recipe for burst cherry tomato linguine with shrimp. I opted to veganize it and use king mushrooms.
I really enjoyed this quick sauce and it was fun to watch the cherry tomatoes burst. The king mushrooms added a nice "meat"iness to it.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!