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This Mushroom Pasta Sauce recipe is a quick and easy vegetarian dish that’s perfect for busy weeknights. Enjoy a delicious meal in no time!
This Tomato Mushroom Pasta Sauce is the perfect example of how to whip up a quick and tasty pasta dish with just a few simple ingredients. All you need are shrooms, canned tomatoes, pasta, and a few pantry staples, and you’ve got yourself a delicious meal in no time flat! Pasta recipes are a lifesaver on busy weeknights, and this tomato pasta with mushrooms is a 30-minute meal that’s great on its own or with some added veggies or chicken. So don’t wait, let’s get cooking!
Why This Recipe Works
Drawing inspiration from classic Italian dishes, I created this recipe to be easy and delicious. The earthy richness of the cremini mushrooms pairs beautifully with the tangy sweetness of the crushed tomatoes. The shallots and garlic add depth and complexity, while the parsley lends a fresh and herbaceous note. The wine not only enhances the sauce’s depth of flavor but also adds a subtle acidity that balances the sweetness of the tomatoes.
Ingredient Spotlight
I picked cremini mushrooms (aka baby Bella or Chestnut mushrooms) for this recipe because they’re firm and have a deep, earthy flavor. You can also use white mushrooms for a lighter taste or wild mushrooms for something stronger. No matter which you choose, mushrooms are healthy, giving you vitamins, minerals, and antioxidants while not having many calories.
Make It Your Own
Make this dish uniquely yours by experimenting with different ingredients and flavors.
- You can try adding a variety of veggies, such as bell peppers, zucchini, or spinach, to pack in extra nutrients and color.
- Toss in some cooked chicken, shrimp, or ground beef for a protein-packed meal. Cheese lovers can indulge by sprinkling grated Parmesan, mozzarella, or feta cheese on top for a creamy and savory touch.
- Get adventurous with herbs and spices like basil, oregano, or red pepper flakes to kick up the flavor.
Erren’s Top Tips
- Start by seasoning your pasta water with salt before boiling the spaghetti. This helps enhance its flavor.
- Remember to reserve some pasta water before draining the cooked spaghetti. It can help adjust the consistency of the sauce later.
- Cook the mushrooms until they release their liquid and it evaporates. This concentrates their flavor and prevents the sauce from becoming too watery.
- Choose either red or white wine based on your preference. The wine adds depth of flavor to the sauce.
- Let the sauce simmer until it thickens, allowing the flavors to meld together.
- Taste the dish before serving and adjust the seasoning with salt and pepper if needed.
Storage & Freezing Instructions ❄
Storage: Transfer the sauce to an airtight container and refrigerate it for 3 to 4 days. When reheating, add a splash of water or broth to help revive its consistency.
Freezing: For longer storage, you can freeze the sauce. Allow it to cool completely before transferring it to a freezer-safe container or resealable freezer bag. Make sure to leave some space at the top to allow for expansion. It can be frozen for up to 2 to 3 months.
When ready to enjoy, thaw the sauce overnight in the refrigerator before reheating it gently on the stovetop over low to medium heat. Stir occasionally until heated through, and add a splash of water if needed to reach the desired consistency.
Rate This Recipe
Recipe
Mushroom Pasta Sauce
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil (plus a little for drizzling at the end)
- 1 shallot (chopped)
- 4 cloves garlic (minced)
- 10 ounces cremini mushroom (sliced)
- 1 cup wine (red or white whatever you prefer)
- 1 14 ounces can crushed tomatoes
- a good handful fresh parsley (chopped)
- Salt and pepper (to taste)
Instructions
- 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 the 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.
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