Pasta With Mushroom Tomato Sauce Recipes

TOMATO MUSHROOM PASTA

Steps:

• Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
• Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
• Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
• Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
• Serve with a sprinkling of parmesan cheese on top.

TOMATO MUSHROOM PASTA

Steps:

• Cook the penne according to the package directions.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
• Add the garlic and mushrooms and cook, covered, for 6 minutes more.
• Add the wine and cook, uncovered, for 3 minutes.
• Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
• Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

PASTA WITH MUSHROOM TOMATO SAUCE

Steps:

• Wash and chop mushrooms (I buy the presliced ones and just cut the big pieces in half).
• Heat oil in a skillet, add scallions and mushrooms and cook 5 minutes, stirring occasionally.
• Add flour and cook for 2 minutes, stirring constantly.
• Slowly stir in milk and tomatoes and cook until it makes a smooth sauce.
• Stir in parsley, salt, and pepper.
• Cook the pasta and drain.
• Toss pasta and sauce.

TOMATO BASIL MUSHROOM PASTA SAUCE

Steps:

• Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
• Add the minced garlic and cook for 2-3 more minutes.
• Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
• Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.

ZUCCHINI, MUSHROOM, AND FRESH TOMATO SAUCE OVER PASTA

Steps:

• Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
• Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add in tomatoes; cook/stir 5 minutes.
• Add in salt, parsley, and basil.
• Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Steps:

• Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
• Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
• Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.