Tomato Mushroom Spaghetti Recipe

Who knew that a humble mix of spaghetti, mushrooms, and a rich tomato sauce could whip up memories of cozy dinners and inspire my culinary creativity all at once?

I adore how Tomato Mushroom Spaghetti melds together robust flavors and uncomplicated ingredients. The button mushrooms, garlic, and onion are the only things that need to be sautéed for this dish, and the aroma they give off while cooking is enough to make you weak in the knees.

After they are cooked to just the right point, the sautéed items are combined with the star players of this 20-minute meal: diced tomatoes, dried oregano, and dried basil. Nutritious, comforting, and satisfying in every way that counts, this spaghetti is for anyone who loves pasta.

Ingredients

• Spaghetti: Rich in carbohydrates, provides energy and has a satisfying texture.
• Olive Oil: Contains healthy fats, enhances flavor, and aids nutrient absorption.
• Button Mushrooms: Low-calorie source of fiber, vitamins, and minerals.
• Diced Tomatoes: Source of vitamin C and lycopene, adds slight acidity and color.
• Garlic: Offers antioxidants, enhances flavor; known for various health benefits.
• Parmesan Cheese: Adds a savory and umami flavor, offers protein and calcium.

Ingredient Quantities

• 8 oz (225g) spaghetti
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz (225g) button mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

How to Make this

1. Prepare the spaghetti according to the package instructions until it has a slight bite. Pour it into a colander to let it drain; set it aside.

2. In a spacious skillet, medium heat is the temperature at which to warm the olive oil.

3. Incorporate the diced onion and cook until clear, approximately 3 to 4 minutes.

4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

5. Place the sliced mushrooms in the skillet and sauté until they give up their liquid and start to turn brown, about 5 to 6 minutes.

6. Add the diced tomatoes with their juices and the tomato paste. Mix until well combined.

7. Incorporate the dried oregano and dried basil, and then add salt and pepper to taste. Let the sauce simmer for about 10-15 minutes so that the flavors meld.

8. Add the finished spaghetti to the skillet, tossing until the pasta is evenly coated with the tomato mushroom sauce.

9. Sprinkle the grated Parmesan cheese over the spaghetti and toss until the cheese is melted and incorporated.

10. Immediately serve, with fresh basil leaves as garnish.

Equipment Needed

1. Pot
2. Colander
3. Skillet
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Can opener
9. Grater
10. Tongs or pasta server

FAQ

• Can I use whole wheat or gluten-free pasta in this recipe?You can definitely replace the traditional spaghetti with whole wheat or gluten-free spaghetti, based on your dietary preferences; just be sure to follow the package instructions for cooking times.
• Can I add protein like chicken or tofu to this dish?You can indeed add protein to the dish by mixing in shrimp, tofu, or chicken breast. Those ingredients should be cooked separately. Then mix them into the sauce prior to combining with the spaghetti.
• Is it okay to use fresh tomatoes instead of canned?You are able to use raw tomatoes. Just chop them and allow to simmer that much longer.
• How can I make this dish vegan?To prepare this dish without animal products, do one of the following:

  1. Skip the Parmesan cheese completely.
  2. Use a vegan cheese alternative in place of the Parmesan.

• How can I store leftover spaghetti?Place remaining food in an airtight container in the fridge for no more than 3 days. Reheat on the stovetop or in the microwave. Add water if necessary for consistency.
• Can I use other types of mushrooms?There are other mushrooms you can use too, of course. Cremini, portobello, and shiitake mushrooms will all yield different flavors and textures.
  

Tomato Mushroom Spaghetti Recipe Substitutions and Variations

Whole wheat spaghetti or gluten-free pasta is a healthier or gluten-free alternative that may be used in place of spaghetti.
Avocado oil or coconut oil could be used instead.
Button mushrooms: For a different flavor profile, try cremini mushrooms or portobello mushrooms.
Diced tomatoes in a can: Replace with fresh, chopped tomatoes, or use tomato puree if smoother sauce is your thing.
Parmesan cheese: Switch with Pecorino Romano cheese or a plant-based Parmesan alternative to make this dish vegan.

Pro Tips

1. Boost Umami with a Splash of Soy Sauce When sautéing the mushrooms, add a splash of soy sauce to enhance their natural umami flavor. This will add depth to your sauce and complement the tomatoes and Parmesan.

2. Caramelize the Onions and Garlic Allow the onions and garlic to caramelize slightly before adding the mushrooms. This will bring out their natural sweetness and add complexity to the sauce.

3. Finish with a Drizzle of Fresh Olive Oil Before serving, drizzle a bit of high-quality olive oil over the dish to add a fresh, aromatic finish and enhance the overall flavor profile.

4. Use Pasta Water to Adjust Sauce Consistency Reserve some of the pasta cooking water and use it to adjust the sauce’s consistency if needed. The starchy water will help the sauce adhere better to the spaghetti.

5. Infuse Extra Flavor with a Parmesan Rind If you have a Parmesan rind, add it to the sauce while it simmers. This will infuse an additional layer of savory flavor. Just remember to remove it before mixing in the spaghetti.