Tomato Mushroom Pasta

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By Sneji
September 9, 2023

Today, I’m offering you an easy and quick recipe for pasta with mushrooms and tomato sauce. Most of you would say it’s for vegetarians because there’s no meat in it, but I assure you it’s so delicious that it’ll be the last thing you care about. The mushrooms give the pasta an extra punch of flavor which makes it very tasty.

This is the perfect thing to make after a long day of work, when you are tired and don’t feel like cooking for a long time; this pasta is very filling and you will still have a lot of time for yourself and your family.

I use farfalle for this recipe. You can use your favorite type of pasta. In my recipe, I use one bouillon cube with mushrooms which is already salty; that’s why I don’t add salt to the sauce. You can taste the sauce and decide whether to add more salt if you desire. If you don’t have these bouillon cubes with mushrooms at home, don’t worry, you can use a vegetable one.
I use frozen basil because the basil in my garden has not yet grown. If you don’t have fresh or frozen basil, you can use dry basil or even fresh parsley.

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Tomato Mushroom Pasta

Ingredients

  • 1 tbsp butter
  • 150 g mushrooms, chopped
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 garlic clove, chopped
  • 1 yellow pepper, chopped
  • 1 carrot, chopped
  • salt
  • 800 ml diced tomatoes, blended
  • 200 ml tomato sauce
  • 1 bouillon cube with mushrooms
  • 1 tbsp basil, chopped
  • 450 g cooked pasta (farfalle)

To garnish

  • olive oil
  • black pepper
  • Parmesan – Parmigiano Reggiano

Instructions

  • Cook pasta in a pot of salted boiling water, stirring occasionally.
  • In another pan, put the butter and fry the mushrooms for about 5 minutes. Don’t fry them for long. Take them out and keep them aside.
  • Put the olive oil in the same pot and add the onion. Stir briefly and add the garlic. Add the yellow pepper, carrot and salt, and mix well.
  • After the vegetables are lightly fried, add the blended diced tomatoes and the tomato sauce. Add the cube of bouillon and the basil and stir again. Let simmer for about 10-15 minutes.
  • Then add the mushrooms and let simmer again for about 5 minutes.
  • Finally, add the already cooked pasta, mix well and leave for a few minutes, then remove from the heat and serve.
  • Sprinkle the dish with olive oil, black pepper and grated parmesan – Parmigiano Reggiano.

Bon Appétit!

Tomato Mushroom Pasta

Today, I’m offering you an easy and quick recipe for pasta with mushrooms and tomato sauce.

Ingredients
  

  • 1 tbsp butter
  • 150 g mushrooms, chopped
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 garlic clove, chopped
  • 1 yellow pepper, chopped
  • 1 carrot, chopped
  • salt
  • 800 ml diced tomatoes, blended
  • 200 ml tomato sauce
  • 1 bouillon cube with mushrooms
  • 1 tbsp basil, chopped
  • 450 g cooked pasta (farfalle)

To garnish

  • olive oil
  • black pepper
  • Parmesan – Parmigiano Reggiano

Instructions
 

  • Cook pasta in a pot of salted boiling water, stirring occasionally.
  • In another pan, put the butter and fry the mushrooms for about 5 minutes. Don't fry them for long. Take them out and keep them aside.
  • Put the olive oil in the same pot and add the onion. Stir briefly and add the garlic. Add the yellow pepper, carrot and salt, and mix well.
  • After the vegetables are lightly fried, add the blended diced tomatoes and the tomato sauce. Add the cube of bouillon and the basil and stir again. Let simmer for about 10-15 minutes.
  • Then add the mushrooms and let simmer again for about 5 minutes.
  • Finally, add the already cooked pasta, mix well and leave for a few minutes, then remove from the heat and serve.
  • Sprinkle the dish with olive oil, black pepper and grated parmesan – Parmigiano Reggiano.

Bon Appétit!

    Video

    Author: Sneji
    Course: Main Course
    Keyword: #mushrooms, #pasta
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