Tomato Mushroom Pasta
Indulge in the comforting flavors of Tomato Mushroom Pasta, a wholesome and satisfying dish that’s perfect for weeknight dinners or a cozy meal any time. This recipe combines tender pasta of your choice with a rich, savory tomato sauce infused with earthy button mushrooms, aromatic garlic, and a blend of dried herbs like oregano and basil. A touch of red chili flakes adds a subtle kick, while optional Parmesan cheese offers a creamy finish. Ready in just 35 minutes, this easy-to-make one-pan wonder strikes the perfect balance between simplicity and sophistication. Serve it hot with a sprinkle of fresh basil for a vibrant, restaurant-quality dish that’s as beautiful as it is delicious. Ideal for vegetarians, this Tomato Mushroom Pasta will quickly become a go-to favorite in your recipe collection.
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Recipe Information
Ingredients
- 300 g pasta (e.g., spaghetti, penne, or fettuccine)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 250 g button mushrooms, sliced
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g parmesan cheese, grated (optional)
- 5 leaves fresh basil leaves, for garnish
- 1 liter water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until the mushrooms release their moisture and are golden brown.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Let it cook for 1-2 minutes to absorb the flavors.
Serve hot, garnished with grated parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 728 mg | 56% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2390 mg | 51% | |
*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.
