I have turned to this recipe several times during busy periods. There are days when I don't feel like spending hours in the kitchen and need to find something quick, but not just a bland improvisation. Since pasta cooks quickly and this sauce with mushrooms and tomatoes doesn't require complicated techniques, I often make it when I don't have much time. The recipe has few steps and is the kind that works even after a long day.
Quick info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: quick pasta, light lunch or dinner
Ingredients
- pasta, your choice (fusilli, spaghetti, or another type)
- 4 ripe tomatoes
- 3 cloves of garlic
- 6 mushrooms
- 1 small red chili
- salt, pepper
- oil (for sautéing)
Preparation method
1. Wash and slice the mushrooms. Just cut them into thinner slices.
2. Mince the peeled garlic. Do the same with the chili.
3. In a pan, add a little oil and sauté the garlic and chili for a few seconds, just enough to release their aroma.
4. Add the sliced mushrooms and cook until they soften and reduce a bit, stirring occasionally.
5. You can chop the tomatoes finely or blend them, whichever you prefer. Add them over the mushrooms.
6. Let the sauce simmer on low heat for about 20 minutes, without covering it completely. Stir occasionally.
7. Adjust with salt and pepper at the end.
8. In the meantime, boil the pasta in salted water according to the package instructions.
9. Drain the pasta and add it to the mushroom and tomato sauce. Mix well to coat evenly.
10. Serve the pasta hot, sprinkled with chopped parsley if you have it on hand.
Why I make this recipe often
It’s one of the quickest ways to prepare a warm meal when I don’t feel like elaborate recipes. I can almost always find the ingredients in the fridge; nothing special is needed. I like that I can easily adjust the quantities based on how many of us are at the table. The taste is clean, without artificial flavors or unnecessary additions.
Tips and variations
Tips
- The mushrooms should be well drained if you wash them; otherwise, they will release too much water into the sauce.
- If the tomatoes aren’t ripe or sweet enough, add a tiny bit of sugar towards the end, only if you feel it’s necessary (I usually don’t add it).
- Don’t use high heat for the sauce, as the tomatoes can easily stick.
- The garlic shouldn’t be allowed to burn at the beginning, as it becomes bitter.
Substitutions
- If you don’t have fresh chili, you can use a pinch of dried chili flakes.
- Any type of mushrooms works, from champignon to pleurotus.
- For a non-spicy version, omit the chili.
- The pasta can be any shape, depending on what you have in your pantry.
Variations
- You can add a bit of fresh parsley or basil at the end if you want a fresher taste.
- If you want it creamier, add a tablespoon of sour cream at the end (I keep the classic recipe, just with tomatoes and mushrooms).
- The sauce also works as a topping for bruschetta, not just for pasta.
Serving ideas
- The pasta is good hot, straight from the pan, with a little chopped parsley on top.
- You can sprinkle some grated Parmesan at the end if you’re not following a vegan or fasting recipe.
- It also goes well with a simple green salad on the side.
Frequently asked questions
1. Can I use canned tomatoes?
Yes, if you don’t have fresh tomatoes, you can substitute with a small can of chopped tomatoes. Drain them a bit if they are too watery.
2. If I don’t have fresh chili, can I omit it altogether?
Yes, it’s not mandatory. You can leave the recipe without heat or add a bit of dried hot pepper.
3. Can the sauce be made in advance and stored in the fridge?
The sauce lasts 1-2 days in the fridge. Heat it before mixing with the pasta.
4. What type of pasta do you recommend?
I often use fusilli or spaghetti, but any short or long pasta is suitable.
5. Can the recipe be made with other vegetables?
You can add a few pieces of bell pepper or zucchini, but the base recipe remains with mushrooms and tomatoes.
Nutritional values
Approximately, a medium serving (without Parmesan) has around 350-400 kcal, with 10-12g of protein (from pasta and mushrooms), about 70g of carbohydrates, and 6-8g of fats (from oil and mushrooms). Information may vary depending on the type of pasta chosen and the exact amount of oil used.
Storage and reheating
Pasta mixed with sauce is best fresh. If leftovers remain, store them in the fridge in a sealed container for up to 1 day. They can be reheated in a pan or microwave, but the texture of the pasta may become softer. The simple sauce (without pasta) keeps better in the fridge for up to 2 days and can be heated directly when needed.
Quick info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: quick pasta, light lunch or dinner
Ingredients
- pasta, your choice (fusilli, spaghetti, or another type)
- 4 ripe tomatoes
- 3 cloves of garlic
- 6 mushrooms
- 1 small red chili
- salt, pepper
- oil (for sautéing)
Preparation method
1. Wash and slice the mushrooms. Just cut them into thinner slices.
2. Mince the peeled garlic. Do the same with the chili.
3. In a pan, add a little oil and sauté the garlic and chili for a few seconds, just enough to release their aroma.
4. Add the sliced mushrooms and cook until they soften and reduce a bit, stirring occasionally.
5. You can chop the tomatoes finely or blend them, whichever you prefer. Add them over the mushrooms.
6. Let the sauce simmer on low heat for about 20 minutes, without covering it completely. Stir occasionally.
7. Adjust with salt and pepper at the end.
8. In the meantime, boil the pasta in salted water according to the package instructions.
9. Drain the pasta and add it to the mushroom and tomato sauce. Mix well to coat evenly.
10. Serve the pasta hot, sprinkled with chopped parsley if you have it on hand.
Why I make this recipe often
It’s one of the quickest ways to prepare a warm meal when I don’t feel like elaborate recipes. I can almost always find the ingredients in the fridge; nothing special is needed. I like that I can easily adjust the quantities based on how many of us are at the table. The taste is clean, without artificial flavors or unnecessary additions.
Tips and variations
Tips
- The mushrooms should be well drained if you wash them; otherwise, they will release too much water into the sauce.
- If the tomatoes aren’t ripe or sweet enough, add a tiny bit of sugar towards the end, only if you feel it’s necessary (I usually don’t add it).
- Don’t use high heat for the sauce, as the tomatoes can easily stick.
- The garlic shouldn’t be allowed to burn at the beginning, as it becomes bitter.
Substitutions
- If you don’t have fresh chili, you can use a pinch of dried chili flakes.
- Any type of mushrooms works, from champignon to pleurotus.
- For a non-spicy version, omit the chili.
- The pasta can be any shape, depending on what you have in your pantry.
Variations
- You can add a bit of fresh parsley or basil at the end if you want a fresher taste.
- If you want it creamier, add a tablespoon of sour cream at the end (I keep the classic recipe, just with tomatoes and mushrooms).
- The sauce also works as a topping for bruschetta, not just for pasta.
Serving ideas
- The pasta is good hot, straight from the pan, with a little chopped parsley on top.
- You can sprinkle some grated Parmesan at the end if you’re not following a vegan or fasting recipe.
- It also goes well with a simple green salad on the side.
Frequently asked questions
1. Can I use canned tomatoes?
Yes, if you don’t have fresh tomatoes, you can substitute with a small can of chopped tomatoes. Drain them a bit if they are too watery.
2. If I don’t have fresh chili, can I omit it altogether?
Yes, it’s not mandatory. You can leave the recipe without heat or add a bit of dried hot pepper.
3. Can the sauce be made in advance and stored in the fridge?
The sauce lasts 1-2 days in the fridge. Heat it before mixing with the pasta.
4. What type of pasta do you recommend?
I often use fusilli or spaghetti, but any short or long pasta is suitable.
5. Can the recipe be made with other vegetables?
You can add a few pieces of bell pepper or zucchini, but the base recipe remains with mushrooms and tomatoes.
Nutritional values
Approximately, a medium serving (without Parmesan) has around 350-400 kcal, with 10-12g of protein (from pasta and mushrooms), about 70g of carbohydrates, and 6-8g of fats (from oil and mushrooms). Information may vary depending on the type of pasta chosen and the exact amount of oil used.
Storage and reheating
Pasta mixed with sauce is best fresh. If leftovers remain, store them in the fridge in a sealed container for up to 1 day. They can be reheated in a pan or microwave, but the texture of the pasta may become softer. The simple sauce (without pasta) keeps better in the fridge for up to 2 days and can be heated directly when needed.