An easy creamy tomato mushroom pasta recipe perfect for meatless Monday! This yummy dish can be made in less than 30 minutes.
About This Recipe
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!
What’s your favorite kind of pasta? We want to know what makes you come back for more! We hope you enjoy our recipe below, as it adds some healthy and refreshing ingredients to a hearty pasta dish, giving you the best of both worlds.
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. Mushrooms are a weird ingredient, and many people try to stay away from them, but they are actually an incredible source of nutrition.
In fact, all mushrooms have a high amount of protein and fibre. The next time someone asks a vegan where they get their protein from, they will happily say they eat mushrooms!
According to BBC Good Food, mushrooms are one of the fewest sources of vitamin D that doesn’t come from an animal. Another perk for vegans and vegetarians alike!
The BBC Good Food study goes on further to say that some types of mushrooms can actually ward against cancer. Mushrooms build a barrier around our cells that can protect it from getting damaged by DNA changes, which also prohibits the growth of tumors.
It turns out, mushrooms are healthy for a whole variety of reasons, including:
- Heart health protection
- Lowering cholesterol
- Protection against Alzheimer’s
- Better digestive health
This amazing fungus is no longer just a weird growth coming out of the ground, but in fact, something that can substantially increase the nutritional value of any meal.
But we forgot the best reason of all…mushrooms taste good! Especially in our creamy mushroom pasta dish. Check out the recipe below and have a wonderful dinner!
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 1/2 chopped onions, 1 crushed garlic clove and cook for a few minutes. Then add 4-5 tbsp 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
Ingredients
- 350 g of fusilli
- 150 g of shittake mushrooms chopped
- 4-5 tbsp of tomato puree
- ½ onion diced
- 1 garlic clove crushed
- 1 cup of double cream
- 1-2 tbsp 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 tbsp 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!
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