A dish piled high with Spaghetti With Mushroom Tomato Sauce
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Spaghetti With Mushroom Tomato Sauce

This delicious and easy pasta dish will soon be a regular weeknight meal.  It's impressive enough for dinner guests too!
Course Main
Cuisine Italian
Keyword mushroom tomato sauce, spaghetti sauce recipe, tomato pasta sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 445kcal
Author Erren Hart of Erren's Kitchen


  • 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


  • 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.


Calories: 445kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin C: 1.2mg | Calcium: 37mg | Iron: 1.7mg