Go Back
–+ servings
A close up image of plate with a serving of spaghetti topped with a tomato mushroom sauce.
Print Pin
4.92 from 61 votes

Mushroom Pasta Sauce

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

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
US Customary - Metric

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.
    a mug being dipped into the pasta 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).
    Mushrooms cooking in a pan.
  • 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.
    The tomatoes added to the sauce with the mushroom mixture
  • 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.

Nutrition

Calories: 445 | 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