Mushroom Pasta With Tomato Sauce – Easy And Filling Dinner Recipe!
This super easy and luscious Mushrooms Tomato Pasta recipe is the perfect quick vegetarian dish ready in less than 30 minutes making it the ideal, easy, quick, and healthy dinner idea for overwhelming and busy weeknights! This recipe for Mushroom Pasta is amazingly soft even without the use of cream. With its earthy taste and meaty texture, this simple pasta recipe emphasizes the natural beauty of mushrooms!
This Mashrooms Tomato Pasta dish has no heavy cream at all, yet no one will ever notice! This pasta dish is just as cozy and enhances the earthy, umami flavor of the mushrooms to the fullest!
The best thing is that it doesn’t require a bunch of special ingredients, but still delivers the abundantly delicious, and filling taste! If you’re extremely busy and don’t have the nerves to prepare more complicated and demanding recipes that require 10+ ingredients – this one’s for you!
Why You’ll Love This Recipe?
Pasta comes in a variety of healthful varieties. What you put on top of your pasta is just as crucial as the sort of pasta you choose!
- Extremely filling – For this particular recipe, I used white pasta, but I guess any other type as well as whole-grain pasta would also work well, but I haven’t tried it yet. Whole-grain pasta has high levels of selenium, manganese, and fiber. Refined pasta has less fiber and the majority of other micronutrients but more calories, carbohydrates, iron, and B vitamins. (1)
- Easy and ready in less than 30 minutes – Cooking pasta only takes up to a maximum of 10 minutes, and preparing + making the tomato and seasoning sauce together with pasta can take you approximately 10-15 minutes.
- Simple and affordable ingredients! – This mouth-watering Mushrooms Tomato Pasta only calls for a handful of ingredients you probably already have in your kitchen! You’ll only need pasta (ideally organic), mushrooms, cooking oil, tomato sauce, salt, pepper, cayenne pepper powder, dried parsley, dried oregano, curry powder, and a little bit of unrefined sugar by choice if the tomato sauce is a bit sour!
- It’s vegan and vegetarian!
- It’s a bit spicy! – For those spicy sauce lovers, this is an ideal moderately spicy pasta! Also, you can make it more or less spicy, it’s up to your preference!
Ingredients You Need
Pasta – For this recipe specifically, I used basic white pasta, but you can also use any other type of pasta you have at hand. I haven’t experimented with any other type, but I guess it would also work pretty well. While refined, enriched pasta tends to be richer in iron and B vitamins, whole-grain pasta is often higher in fiber, manganese, selenium, copper, and phosphorus. In comparison to refined pasta, whole-grain pasta has fewer calories, more fiber, and more of a few key micronutrients. (6)
High-quality oil – There are different plant-based oils you can use based on your preference and what you have at hand, but also should be careful about what kind of oil you’re using and what quality. I personally tried mine with sunflower and olive oil. Sesame oil, safflower oil, avocado oil, and olive oil are a few healthy cooking oils that can tolerate higher temperatures. Walnut, flax, fish, and palm oils are among the other oils that should be avoided at high temperatures. Here you can find what are some of the healthy cooking oils.
Mushrooms –
Tomato sauce
Salt & pepper
Cayeene pepper powder
Dried oregano
Dried parsey
Curry powder
White whole wheat flour – For thickening the sauce.
Unrefined sugar – Depending on whether the tomato sauce is already sweet enough or on the other hand sour, you can decide whether or not to add 1 tablespoon of sugar. I used my own homemade tomato sauce which was a little bit more sour, so the sugar was necessary to sweeten the sauce a little bit. Check the nutrition table on your tomato sauce if you’re using the store-bought!
No Heavy-Cream Souce, The Natural Richness Of Mushrooms And Seasoning Make This Recipe!
Pasta with mushrooms often consists of a thick cream-based sauce that is cooked separately and then spooned over the pasta.
The inherent flavor and richness of the mushrooms are often overpowered by the creamy sauce, which also tends to smother the pasta. For this reason, I personally like my sauce better without cream.
What kind of mushrooms you can use?
Almost any kind of mushroom will work. I combined shitake and brown mushrooms (also known as gourmet, cremini/crimini, or chestnut mushrooms) in this variation. However, medium-sized portobello mushrooms can also be used.
How To Make
Step 1: Boil a salted pot of water to prepare your pasta (around 200 grams). Cook the pasta according to the package directions. (mine was 7 minutes for middle soft, and 9 minutes for extra soft). When ready, leave aside.
Step 2: Prepare 300-400 grams of mushrooms. Wash the mushrooms, and slice them to the desired size to prepare them for cooking.
Step 3: Heat the olive oil (or other preferred cooking oil) in a large pan on medium heat, and add the sliced mushrooms. Cook the mushrooms until they let their water out and it evaporates, stirring constantly. Lower the heat, add 1 tablespoon of flour, and stir constantly for about 30 seconds – be careful not to burn it.
Step 4: Add 200-250 ml tomato sauce, black pepper, dried oregano, salt, dried parsley, curry powder, Cheyenne pepper, and 1 tbsp of unrefined sugar – in case the tomato is too sour! Cook the sauce thickens a bit, stirring occasionally (about 5-10 minutes).
Step 5: When ready, mix the tomato mushroom sauce with the cooked pasta, and serve! Enjoy!
Mushroom Pasta With Tomato Sauce
Ingredients
- 200-250 grams pasta of choice
- 1 tbsp white whole wheat flour
- 300 grams mushrooms (sliced)
- olive oil (or other high-quality cooking oil) (enough to cover the bottom of the pan)
- 200-250 mL tomato sauce
- salt and black pepper (to taste)
- dried oregano (to taste)
- ½ tsp dried parsley
- ½ tsp curry powder
- 1 tsp Cheyenne pepper powder
- 1 tbsp unrefined sugar (see notes)
Instructions
- Boil a salted pot of water to prepare your pasta. Cook the pasta according to the package directions. (mine was 7 minutes for middle soft, and 9 minutes for extra soft). When ready, leave aside.
- Prepare 300-400 grams of mushrooms. Wash the mushrooms, and slice them to the desired size to prepare them for cooking.
- Heat the olive oil (or other preferred cooking oil) in a large pan on medium heat, add the sliced mushrooms. Cook the mushrooms until softened, and until they let their water out and it evaporates, stirring constantly.Lower the heat, add 1 tablespoon of flour, and stir constantly for about 30 seconds – be careful not to burn it.
- Add 200-250 ml tomato sauce, black pepper, dried oregano, salt, dried parsley, curry powder, Cheyenne pepper, and 1 tbsp of unrefined sugar – in case the tomato is too sour! Cook until the sauce thickens a bit, stirring occasionally (about 5-10 minutes). If the sauce is too thick, add a bit of water and stir.
Notes
- You may choose whether or not to add 1 tablespoon of sugar, depending on how sweet or how sour the tomato sauce is already. Since the homemade tomato sauce I used was a bit sour, the sugar helped to somewhat sweeten the sauce. If you’re using store-bought tomato sauce, make sure to check the nutrition chart!
- Olive oil, avocado oil, sesame oil, and safflower oil are some healthy cooking oils that can endure high heat. Walnut, flax, fish, and palm oils are among the other oils that should be avoided at high temperatures. Here you can find more details about the best cooking oils.
