Tomato Mushroom Pasta
A simple yet absolutely delicious mushroom pasta recipe in a tasty tomato sauce.
Servings: 4
Cost: £2.50 / $3
Equipment
- Large Deep Pan & Wooden Spoon
- Large Pot & Colander
- Sharp Knife & Chopping Board
- Fine Cheese Grater
- Tongs
Ingredients
- 12oz / 350g Short Cut Pasta
- 14oz / 400g Mushrooms (of choice), sliced
- 2x 14oz / 400g cans of good quality Chopped Tomatoes
- 1oz / 30g Parmesan, finely grated
- 3 tbsp Tomato Paste (Tomato Puree in UK)
- 3 fat cloves of Garlic, very finely sliced
- 1 small Onion, finely diced
- 1 small bunch of Parsley, finely diced (around 3-4tbsp)
- 1/2 tsp EACH: Dried Basil, Dried Oregano
- 1/4 tsp Chilli Flakes, or to spice preference
- Salt & Black Pepper, as needed
- 2.5 tbsp Olive Oil, or as needed
Instructions
- Add 1 tbsp olive oil in a large deep pan over medium-high heat, then place in half your mushrooms. Leave to brown on one side, then use tongs to flip them over and season with a pinch of salt and pepper. Continue frying until golden brown on the other side, then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It's important not to cram in the mushrooms or they'll steam and lose flavour. Also important to not move them about too much or they won't brown properly.
- Lower the pan to medium heat then add another drizzle of oil and add in onion. Fry until soft and just starting to pick up colour, then add in garlic and fry for another couple of mins. Add tomato paste (puree) and stir & fry for 1-2 more mins.
- Add in chopped tomatoes and swill out the cans with around 1/2cup/120ml water. Add back in the mushrooms, then add in most of your parsley (save some to garnish), oregano, basil, chilli flakes and a good pinch of salt and pepper.
- Give it all a good stir, then leave on a very gentle simmer for 35-40mins or until nice and thick. This is important to marry all the flavours together.
- Just before the sauce is done, add your pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water before draining.
- Stir pasta into the sauce, then stir in parmesan. If you need to loosen up the sauce add in a splash of starchy pasta water, if not just discard.
- Serve with any extra parsley & parmesan then tuck in and enjoy!
Video
Notes
a) Mushrooms - I know it seems excessive to fry the mushrooms in batches and space them out, but it really makes a difference in terms of flavour. You get a much better golden crust on the mushroom which intensifies the flavour. If you cram in the mushrooms they'll steam and go soggy. I usually use chestnut mushrooms, but you can use any variety you fancy!
b) Can I make the sauce ahead of time? - Sure! Just allow to cool then tightly store in the fridge for a couple of days or in the freezer for a month (then thaw in the fridge). Just reheat over low heat on the stove and loosen up with your starchy pasta water, then toss in pasta and parmesan.
c) Creamy - For a creamy version of mushroom pasta check out my Creamy Mushroom Pasta, Chicken and Mushroom Pasta or Creamy Mushroom Orzo!
d) Calories - Whole recipe divided by 4.
Nutrition
Calories: 467kcal | Carbohydrates: 79.99g | Protein: 13.16g | Fat: 12.89g | Saturated Fat: 2.615g | Polyunsaturated Fat: 2.065g | Monounsaturated Fat: 7.193g | Trans Fat: 0.066g | Cholesterol: 6mg | Sodium: 260mg | Potassium: 942mg | Fiber: 13.2g | Sugar: 6.76g | Vitamin A: 1044IU | Vitamin C: 23mg | Calcium: 118mg | Iron: 2.59mg