This quick and easy recipe for Spaghetti With Mushroom Tomato Sauce is a simple vegetarian pasta dish which will see you through many a weeknight meals.This recipe is definitely one of my new favorites! You can never go wrong with mushrooms, garlic and wine. Put all that together with a good amount of spaghetti, add in a tomato sauce and you get this simple yet hearty and satisfying Italian dinner!
I have a friend who is a vegetarian and I’m always creating new recipes for her when she comes over for dinner, but quite often those meals end up being meals I make for my family as well because they are so speedy and simple to make, and this pasta is one of the easiest dinners I make on a regular basis.
If you’re a fan of mushroom sauces, I also do a recipe for Creamy Mushroom Spaghetti. It’s a family favorite.
I often add leftover chicken to it and it’s a real hit around here.
What makes cremini mushroom such a power player in this dish is that, for vegetarians like my friend, they can still get that meaty richness, without actually having to eat meat!
In any dish, if a recipe calls for meat, you can substitute it with mushrooms to satisfy even the pickiest of vegetarians!
Spaghetti With Mushroom Tomato Sauce
This quick and easy recipe for Spaghetti With Mushroom Tomato Sauce is a simple vegetarian pasta dish which will see you through many a weeknight meals.
- 1 lb spaghetti
- 2 tablespoons olive oil plus a little for drizzling at the end
- 1 shallot chopped
- 4 cloves garlic minced
- 10 oz cremini mushroom sliced
- 1 cup wine red or white whatever you prefer
- 1 14oz can crushed tomatoes
- a good handful fresh parsley chopped
- Salt and pepper to taste
Bring a large pot of water seasoned with salt to a boil. Add the spaghetti and cook according to the directions on the box until al dente. Before draining reserve a half cup of cooking water.
Meanwhile, in a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown, about 5 minutes. Add the garlic cook another minute to soften. Add mushrooms; cook until they release their liquid and it evaporates (about 8 to 10 minutes).
Add wine, tomatoes and chopped parsley. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.
Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen and serve.