This Tomato Mushroom Pasta is total comfort food! Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes. A deliciously quick and easy weeknight dinner.
Everyone loves a creamy pasta dish and this Tomato Mushroom Pasta does not disappoint! It is pure comfort food.
This dish comes together so quickly and is absolutely delicious. It's a vegetarian spin on my Bacon and Mushroom Pasta recipe and would be perfect for Meatless Monday or a cosy date night in.
The tomato sauce for this pasta is homemade, and once you realise how easy it is to put together you'll never look at a jar of pasta sauce again!
Why you'll love this recipe...
- A delicious meatless pasta
- Quick and easy
- Homemade pasta sauce
WHAT YOU'LL NEED TO MAKE THIS PASTA
Here's what you'll need to make this pasta (full measurements listed in the printable recipe card below)...
- Olive Oil
- Brown / Yellow Onion
- Garlic
- Mushrooms
- Tomato Paste
- Tinned Diced Tomatoes
- Italian Herbs
- Red Chilli Flakes / Crushed Red Pepper
- Salt & Pepper
- Heavy Cream / Cooking Cream
- Penne Pasta
- Parmesan (to serve)
HOW TO MAKE TOMATO MUSHROOM PASTA - STEP BY STEP
TO MAKE THE TOMATO SAUCE
Heat 1 tablespoon oil in a saucepan on medium heat, then add ½ onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
TO MAKE THE PENNE
Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving ½ a cup of the pasta cooking water.
PUT IT ALL TOGETHER
Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water.
Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
Serve with a sprinkling of parmesan cheese on top.
TIPS FOR MAKING THIS PASTA
- Salt your pasta water once it's boiling - Salting the water adds flavour to the water, which is absorbed by the food. As a general rule of thumb use 1 tablespoon salt to 1 pound / 500 grams of pasta.
- Save some pasta water - Reserve half a mug of pasta water just before draining.
- Mix cooked pasta, pasta water and sauce ASAP - Don't let your pasta sit too long after you drain it or it will stick together. Drain it and throw it immediately into the sauce with your pasta water. This means you'll start sautéing the onion and mushrooms approximately 5 minutes before the pasta is completely cooked.
- Use whatever mushrooms you enjoy - white (cup or mushroom), cremini / swiss brown. I like the combination of grated and sliced as it gives it a meatier / bulkier feel.
- Will give 2 generous servings, but could easily be separated into 3 if you are serving sides etc.
MAKE IT A COMPLETE MEAL
Serve your pasta with something simple like some crusty bread for dipping up leftover sauce. You could even pair it with a delicious starter like this Easy Bruschetta.
MORE PASTA RECIPES TO TRY
- Lentil Bolognese
- Creamy Vegetable Pasta Bake
- Creamy Carbonara {No Egg}
- Creamy Mushroom and Spinach Pasta
- Spaghetti with Garlic and Oil {Aglio E Olio}
If you’ve tried this Tomato Mushroom Pasta I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
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📋 RECIPE
Tomato Mushroom Pasta
This Tomato Mushroom Pasta is total comfort food! Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes. A deliciously quick and easy weeknight dinner.
Ingredients
Tomato Sauce
- 1 teaspoon Olive Oil
- ½ Brown / Yellow Onion, diced
- 5 Garlic Cloves, finely diced or minced
- 2 tablespoon Tomato Paste
- 400ml / 14.5 oz Tinned Diced Tomatoes
- ½ cup Water
- 1 teaspoon Dried Italian Herbs, or sub for ½ teaspoon oregano & ½ teaspoon basil
- ½ teaspoon Red Chilli / Red Pepper Flakes
- Salt and Pepper, to taste
Pasta
- 1 tablespoon Olive Oil
- ½ Brown / Yellow Onion, diced
- 2 Mushrooms, grated {I used cup}
- 2 Mushrooms, chopped {I used cup}
- 200 grams / 7 oz Penne Pasta
- ¼ cup Heavy Cream / Cooking Cream
- ½ cup Pasta Water (reserve before draining)
Instructions
TO MAKE THE TOMATO SAUCE
- Heat 1 tablespoon oil in a saucepan on medium heat, then add ½ onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
TO MAKE THE PENNE
- Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving ½ a cup of the pasta cooking water.
PUT IT ALL TOGETHER
- Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
- Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
- Serve with a sprinkling of parmesan cheese on top.
Notes
- Salt your pasta water once it's boiling - Salting the water adds flavour to the water, which is absorbed by the food. As a general rule of thumb use 1 tablespoon salt to 1 pound / 500 grams of pasta.
- Save some pasta water - Reserve half a mug of pasta water just before draining.
- Mix cooked pasta, pasta water and sauce ASAP - Don't let your pasta sit too long after you drain it or it will stick together. Drain it and throw it immediately into the sauce with your pasta water. This means you'll start sautéing the onion and mushrooms approximately 5 minutes before the pasta is completely cooked.
- Use whatever mushrooms you enjoy - white (cup or mushroom), cremini / swiss brown. I like the combination of grated and sliced as it gives it a meatier / bulkier feel.
- Will give 2 generous servings, but could easily be separated into 3 if you are serving sides etc.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 482Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 67mgSodium: 610mgCarbohydrates: 48gFiber: 5gSugar: 8gProtein: 20g
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