This Creamy Mushroom Tomato Pasta is flavorful and delicious. It is made with tomatoes, mushrooms, spinach and lingine. Make it in 30 minutes and serve for dinner.
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This tasty creamy mushroom tomato pasta will give you warmth and flavor bite after bite. You won’t want to stop eating this delicious twist on a traditional classic! This dish is a great weeknight dinner option or restaurant-style dish.
You can also try this delicious Creamy Yellow Pepper Pasta, Vegan Creamy Pasta Tahini and Gigi Hadid Pasta Recipe.
Why This Recipe Works
- This creamy mushroom tomato pasta dish is incredibly comforting, with baby tomatoes, mushrooms, and spinach complementing the pasta perfectly.
- The ingredients are inexpensive and easy to find, making it a convenient option for any meal.
- You can easily adjust this creamy mushroom tomato pasta recipe to serve more or fewer people by halving, doubling, or even tripling the quantities.
- It’s an excellent choice for vegetarians or for those looking to enjoy a meat-free day.
Creamy Mushroom Tomato Pasta Ingredients
- Pasta: I use linguine pasta for this creamy mushroom tomato pasta recipe but feel free to use any pasta of your choice.
- Oil: For cooking.
- Garlic: Use gresh garlic for this creamy mushroom tomato pasta recipe.
- Mushrooms: I use chestnut mushrooms for this recipe but feel free to use any mushroom of your choice.
- Cherry tomatoes
- Tomato paste: Select a good brand of baby tomatoes for the best flavor.
- Heavy cream: Use full-fat cream to acheive a thick and creamy base.
- Salt
- Black pepper
- Vinegar: I use balsalmic vinegar but you can also use white wine vinegar or apple cider vinegar instead.
- Oregano/Italian seasoning
- Spinach: You can also swap spinach with kale.
Tips and Substitutions
- Pasta: This creamy mushroom tomato pasta recipe works with any type of pasta e.g. penne, rigatoni, tagliatelle. Make sure that you do not overcook the pasta when boiling as it should remain al dente.
- Sauce: Taste the sauce as you go and adjust the seasoning to suit your taste.
- Add-ins: Feel free to add grated parmesan the sauce for cheesy flavor and when serving.
- Pasta water: Make sure you reserve one cup of pasta water. This will help to loosen the consistency of the sauce if it is too thick.
How to Make Creamy Mushroom Tomato Pasta
- Boil a pot of water, add a pinch of salt then add the linguine. 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. Reserve about one cup of pasta water.
- Heat a splash of olive oil in a medium saucepan. Then, add grated garlic to the pan and cook for 1-2 minutes or until fragrant.
3. Add the mushrooms to a pan, season with salt and pepper to taste and cook for 5-7 minutes or until brown. Then, add the baby tomatoes and cook for 2 minutes.
4. Then add tomato paste and stir for 1 minute. Pour in the double cream, stir and mix well. Season the sauce with salt to taste, pepper to taste, balsalmic vinegar and Italian seasoning. Stir the mixture and leave it to simmer for up to 5-7 minutes on low heat.
5. Next, add the precooked 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.
6. Add spinach to the pasta and stir well. Let the pasta cook for 2-3 minutes on low the remove it from the stove.
7. Serve this mouth-watering creamy mushroom tomtato pasta for dinner with Gluten-Free Focaccia Bread or Tik Tok Garlic Bread in Air Fryer.
Recipe FAQs
This dish can be refrigerated for up to 3-4 days in an airtight container.
More Delicious Pasta Recipes
Creamy Mushroom Tomato Pasta
Equipment
- 1 Boiling Pot
- 1 Saucepan
Ingredients
- 300 g of linguine
- 150 g of chestnut or shittake mushrooms chopped
- 1 cup of cherry tomatoes
- 1 cup of spinach
- 4-5 tablespoon of tomato puree
- 2 garlic clove crushed
- 1 cup of heavy/double cream
- 1-2 tablespoon of vinegar
- Salt to taste
- Pepper to taste
- ¼ teaspoon Italian herbs
- A splash of olive oil
Instructions
- Bring water to a boil in a pot, add a pinch of salt, and then add the linguine. Cook for 8-10 minutes until it’s still firm (al dente). Reserve about one cup of pasta water and set the pasta aside.
- Heat a splash of olive oil in a medium saucepan. Add garlic and cook for 1-2 minutes until fragrant then add the mushrooms, season with salt and pepper, and cook for 5-7 minutes until browned.
- Add the baby tomatoes and cook for another 2 minutes.
- Stir in the tomato paste and cook for 1 minute on medium heat. Pour in the double cream, mix well, and season with salt, pepper, balsamic vinegar, and Italian seasoning. Let the sauce simmer on low heat for 5-7 minutes.
- Next, add the pre-cooked pasta to the sauce, stirring to combine. If the mixture is too dry, add a bit of the reserved pasta water to your liking.
- Stir in the spinach and let the pasta cook for an additional 2-3 minutes on low heat.
- Once done, serve this delicious creamy mushroom and tomato pasta for dinner.
Notes
- Pasta: This recipe is versatile and works with any type of pasta, such as penne, rigatoni, or tagliatelle. Be sure not to overcook the pasta; it should remain al dente.
- Sauce: Taste the sauce as you cook and adjust the seasoning to your preference.
- Add-ins: For a cheesy flavor, feel free to add grated Parmesan to the sauce and sprinkle some on top when serving.
- Pasta Water: Reserve one cup of pasta water. This can be used to adjust the consistency of the sauce if it becomes too thick.
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