Pasta with Mushroom Tomato Sauce
Indulge in the comforting flavors of this Pasta with Mushroom Tomato Sauce, a hearty and flavorful dish perfect for weeknight dinners or casual gatherings. This vegetarian recipe combines tender pasta with a luscious sauce made from earthy button mushrooms, sweet crushed tomatoes, aromatic garlic, and a blend of dried herbs like oregano and basil for a burst of Italian-inspired goodness. Sautéed to perfection, the mushrooms add a meaty texture to the rich tomato base, while a touch of sugar balances the acidity. Finished with a sprinkle of fresh parsley or basil and optional Parmesan cheese, this dish is a satisfying crowd-pleaser. Plus, with a prep and cook time of just 40 minutes, it's an easy, wholesome meal that doesn’t compromise on flavor. Ideal for meal prep or serving fresh, this pasta recipe will be your new go-to for a quick and delicious comfort food fix!
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 250 grams button mushrooms, sliced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
- 50 grams parmesan cheese, grated (optional)
- 1 cup pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and softened.
Stir in the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are golden brown and have released their moisture.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, chili flakes (if using), salt, black pepper, and sugar. Stir well to combine.
Simmer the sauce on medium-low heat for 10 minutes, stirring occasionally, until it thickens slightly.
If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld together.
Taste and adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh parsley or basil and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 37.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 777 mg | 60% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
