An easy creamy tomato mushroom pasta recipe perfect for meatless Monday! This yummy dish can be made in less than 30 minutes.
Jump to:
This decadent pasta with creamy tomato sauce and mushrooms will give you warmth and flavor bite after bite. You won’t want to stop eating this delicious twist on a traditional classic!
You can also try this delicious Creamy Yellow Pepper Pasta, Vegan Creamy Pasta Tahini and Gigi Hadid Pasta Recipe.
What’s the Deal with Mushrooms?
Mushrooms are weird fungi that grow out of the damp ground, and we are never sure which ones we can eat and which ones are poisonous.
How to Make The Easy Creamy Tomato Mushroom Pasta
- Boil a pot of water, add a pinch of salt and 350g of fusilli. Cook it for 8-12 minutes and then remove it from heat. It will still be hard. It should not be cooked all the way through at this point.
- Heat up a splash of sunflower oil in a medium saucepan, add 150g of chopped mushrooms and cook for 5-7 minutes or until brown. Remove the mushrooms from the heat and set aside.
- Heat another splash of oil in a large saucepan. Add ½ chopped onions, 1 crushed garlic clove and cook for a few minutes. Then add 4-5 tablespoon of tomato puree and stir for 1 minute.
- Pour in 1 cup of double cream into the pan. Stir to mix it with the tomato puree and season it with salt to taste, pepper to taste, 1-2 tbsp of lemon juice, 1-2 tbsp of vinegar and a pinch of oregano. Stir the mixture and leave it to simmer for up to 10 minutes on a low heat.
- After 10 minutes, add 50g of grated parmesan/hard cheese, mushrooms and pasta. Stir it all together and let everything cook for a few more minutes. If the mixture is too dry, you can add a little bit of water to your liking. Garnish with parsley.
- Serve on a dish and enjoy!
Alternatives
This recipe works with any type of pasta e.g. penne, rigatoni, linguine, tagliatelle. You can also use different types of mushrooms.
How to Store the Easy Creamy Tomato Mushroom Pasta
This dish can be refrigerated for up to 3-4 days in an airtight container.
Easy Creamy Mushroom Pasta
An easy cremay tomato mushroom pasta recipe perfect for meatless Monday! This yummy dish will be ready in less than 30 minutes.
Print
Pin
Rate
Servings: 4 people
Calories: 327kcal
Equipment
- 1 Boiling Pot
- 1 Saucepan
Ingredients
- 350 g of fusilli
- 150 g of shittake mushrooms chopped
- 4-5 tablespoon of tomato puree
- ½ onion diced
- 1 garlic clove crushed
- 1 cup of double cream
- 1-2 tablespoon of lemon juice
- 1-2 tbs of vinegar
- A pinch of salt
- A pinch of pepper
- A pinch of oregano
- 50 g of parmesan/hard cheese grated
- A splash of sunflower oil
- Parsley
Instructions
- Boil a pot of water, add a pinch of salt and 350g of fusilli. Cook it for 8-12 minutes and then remove it from heat. It will still be hard. It should not be cooked all the way through at this point.
- Heat up a splash of sunflower oil in a medium saucepan, add the chopped mushrooms and cook for 5-7 minutes or until brown. Remove the mushrooms from the heat and set aside.
- Heat another splash of oil in a large saucepan. Add chopped onions, garlic and cook for a few minutes. Then add 4-5 tablespoon of tomato puree and stir for 1 minute.
- Pour in 1 cup of double cream into the pan. Stir to mix it with the tomato puree and season it with salt to taste, pepper to taste, lemon juice, vinegar and a pinch of oregano. Stir the mixture and leave it to simmer for up to 10 minutes on a low heat.
- After 10 minutes, add the cheese, mushrooms and pasta. Stir it all together and let everything cook for a few more minutes. If the mixture is too dry, you can add a little bit of water to your liking. Garnish with parsley.
- Serve on a dish and enjoy!
Notes
Cheese: Add any cheese of your choice such as cheddar, mozzarella or Monterey.
Batch: Feel free to half, double or triple the ingredients in this recipe to feed more or less people.
Nutrition
Serving: 217g | Calories: 327kcal | Carbohydrates: 31.18g | Protein: 10.83g | Fat: 18.53g | Saturated Fat: 9.605g | Polyunsaturated Fat: 1.074g | Monounsaturated Fat: 6.719g | Cholesterol: 85mg | Sodium: 360mg | Potassium: 210mg | Fiber: 3.5g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 8mg | Calcium: 194mg | Iron: 1.83mg
Tried this Recipe? Pin it for Later!Mention @SimsHomeKitchen or tag #simshomekitchen!
Leave a Reply