Tomato and Mushroom Pasta

Elevate your weeknight dinner game with this simple yet flavorful Tomato and Mushroom Pasta recipe. Perfectly al dente spaghetti is tossed in a rich, garlicky tomato sauce infused with earthy button mushrooms, aromatic dried herbs, and a hint of red chili flakes for a gentle kick of heat. This quick and easy dish comes together in just 35 minutes, making it an ideal choice for busy evenings. Finished with a sprinkle of Parmesan cheese and fresh parsley, this comforting pasta is a vegetarian delight that's perfect for family dinners or casual entertaining. Serve it with crusty bread or a crisp side salad for a complete meal bursting with Italian-inspired flavors.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 2 tablespoons olive oil
• 3 pieces garlic cloves
• 1 medium yellow onion
• 250 grams button mushrooms
• 400 grams canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons red chili flakes
• 1 teaspoon sugar
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 50 grams grated Parmesan cheese
• 2 tablespoons fresh parsley
• 4 liters water

Directions

Step 1

Fill a large pot with 4 liters of water, add a pinch of salt, and bring to a boil over high heat.

Step 2

Add 400 grams of spaghetti and cook according to the package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside the pasta.

Step 3

While the pasta is cooking, finely chop 3 garlic cloves and 1 medium yellow onion.

Step 4

Clean and slice 250 grams of button mushrooms into thin pieces.

Step 5

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.

Step 6

Add the chopped garlic and onion to the skillet and sauté for 3-4 minutes until softened and fragrant.

Step 7

Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 8

Pour in 400 grams of canned crushed tomatoes and stir well to combine.

Step 9

Mix in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoons of red chili flakes, 1 teaspoon of sugar, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Stir to evenly distribute the seasonings.

Step 10

Simmer the sauce for 10 minutes on medium-low heat, stirring occasionally. If the sauce becomes too thick, add some of the reserved pasta water to loosen it.

Step 11

Add the cooked spaghetti to the skillet and toss well to coat the pasta in the sauce. Cook together for 2 minutes to allow the flavors to meld.

Step 12

Serve the pasta hot, topped with 50 grams of grated Parmesan cheese and 2 tablespoons of freshly chopped parsley.

Nutrition Facts

Serving size	5325.1 grams (5325.1g)

Amount per serving	% Daily Value*
Calories	1322

Total Fat 48.70g	62%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 2.70g
Cholesterol 50mg	17%
Sodium 3864mg	168%
Total Carbohydrate 174.80g	64%
Dietary Fiber 19.60g	70%
Total Sugars 34.40g
Protein 58.30g	117%

Vitamin D 0IU	0%
Calcium 1017mg	78%
Iron 13mg	71%
Potassium 2603mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 17.0%

Carbs: 51.0%