mushroom tomato pasta

This Tomato Mushroom Pasta is total comfort food!  Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes.  A deliciously quick and easy weeknight dinner.

Tomato Mushroom Pasta

Olive Oil

Brown / Yellow Onion, diced

Garlic Cloves, finely diced or minced

Tomato Paste

/ 14.5 oz Tinned Diced Tomatoes

Water

Red Chilli / Red Pepper Flakes

Salt and Pepper,

Mushrooms, grated {I used cup}

Mushrooms, chopped {I used cup}

/ 7 oz Penne Pasta

Heavy Cream / Cooking Cream

Pasta Water (reserve before draining)

Heat 1 tablespoon oil in a saucepan on...

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...

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...

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,...

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...

Serve with a sprinkling of parmesan cheese on top. 

A creamy pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! Easy, satisfying, and a great lunch or dinner.

Vegan Creamy Mushroom Pasta with Sun-Dried Tomato

penne pasta (gluten-free if desired)

mushrooms (I use cremini)

sun-dried tomatoes*

garlic

cashew milk (plain, unsweetened)

vegetable broth

yeast

garlic powder

basil

baby spinach (or arugula, etc.)

Salt/pepper

Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.

Meanwhile, slice the mushrooms.

In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)

Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).

Add garlic and sun-dried tomatoes to the skillet. Stir and sauté 1 minute.

Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.

Heat 3-4 minutes or until lightly simmering.

Meanwhile, chop/julienne the basil.

Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)

Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.

We really enjoyed this recipe!  Simple to make on a weeknight.  Very happy to have found your website.  We have enjoyed each and every recipe that we’ve tried from you. Thanks!

I made this recipe for lunch today and just loved it. I found your website a little over a week ago and have prepared at least four of your recipes. I've enjoyed every one of them, and have been sharing them with my friends and family on Facebook. 

I have one question. Where can I find the serving sizes? Thank you!

The first time I made this I thought it was pretty good. This time, I doubled the recipe but tripled the mushrooms and added a diced onion. It was amazing! My family loves it.

Thank you for this recipe! It is delish! I didn't have spinach, so I used arugula, and doubled the mushrooms, as they needed to be used, and added a whole onion at the beginning. Very good! Saved it to my favorites.

Tried this today, I didn’t have nutritional yeast, and used almond milk and cornstarch. Still So delicious, will definitely make it again as written. 

Your blog has been a life saver. We went vegan almost 2 years ago and You have helped me prepare so many great meals. I absolutely love it and been telling everyone I know about it.

Just made this recipe and LOVED it! It tasted like Alfredo sauce! I used a quinoa and brown rice blend of fusilli pasta (because they didn’t have penne and I’ve become addicted to the combo). Also used oat milk instead of cashew and it was the perfect consistency, and subbed asparagus for mushrooms since I’m not a fan. It all turned out great, can’t wait to make it again.

I made this last week and everyone loved it.  My non-vegan husband added some parmesan cheese but the rest of us added vegan parmesan cheese.  Loved it.  So happy I found your site! Thank you.

Made this tonight using Almond Milk with a touch of cornstarch  to thicken it up. This dish was amazing-both my husband &amp; I really enjoyed it. Thanks for a great recipe.

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The most viewed mushroom tomato pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine