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.
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Let’s Make 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.
Ron says
I topped it with mild shredded Italian cheese like mozzarella or Italian cheese blend to smooth out the taste and it was pretty good. Also I cut down the amount of pasta a little because I thought there was too much of it for the amount of sauce. Thanks Errin for the recipe, the sauce makes it taste like something you’d get in an Italian dinner restaurant 😊
Erren's Kitchen says
Ron, your feedback made my day!
Catalina says
This look healthy and delicious! Can’t wait to try this!
Melanie Bauer says
Looks like a fabulous weeknight dinner! Need to put this on our menu, so tasty flavorful!
alyssa says
One of our favorite pasta dishes!
Erren Hart says
So glad to hear it, Alyssa!
Katerina @ diethood .com says
My family would LOVE this!! It looks incredibly delicious!!
Steph says
Loved this sauce! So easy to make and incredibly flavorful!
Toni | Boulder Locavore says
This will be a great meal any night of the week!
Erin | Dinners,Dishes and Dessert says
These are mouth watering! Such a great tips!
Erren's Kitchen says
Thank you, Erin, I’m glad you think so!
Iris says
Erren, thanks so for the post. Much thanks again. Really Good.
Suzy says
Very simple and very tasty! The only change I made was to reduce the pasta (dry) serving to the recommended 2 ounces. I served with a side salad and it was a perfect meal!