Pasta is one of my favorite midweek meals because you can make a delicious sauce with just a few simple ingredients and have dinner on the table in under 30 minutes.
Here, I’m showing you how to make an easy and flavorful tomato-based pasta sauce with mushrooms and sun-dried tomatoes. It’s simple to prepare and doesn’t require any special cooking skills. The recipe makes about four servings, perfect for a family meal or you could store any leftovers to enjoy the next day or pack for lunch.
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Why you should try my recipe
- A quick and easy meal dish that doesn’t require any cooking skills.
- Ready in just 30 minutes.
- Great for midweek meals and busy days.
- Comfort dish that the whole family will enjoy.
Ingredients & How-to
To make this easy pasta dish, we are going to need mushrooms, sun-dried tomatoes, onion, garlic, olive oil, tomatoes, oregano, half & half, salt and black pepper.
- Pasta: I’m using fussilli pasta but you could use any type of short pasta you like and have at home.
- Mushrooms: I’m using portobello mushrooms. You could also use white button or cremini.
- Tomatoes: I like to use passata or crushed tomatoes for the sauce.
- Half & half: A little bit of half & half or single cream is added to make the sauce creamier.
For full quantities check the recipe down below. So let’s get started!
01. I place a wide cast-iron pan over medium-high heat and, once hot, add the olive oil and chopped onion. I like to cook the onion for a few minutes until it softens and releases its natural sweetness. Then I add the chopped garlic, sliced mushrooms, and sun-dried tomatoes.
02. I cook the mushrooms and sun-dried tomatoes for a few minutes before adding the tomato passata, seasoning, and a little water to the pan. There’s no need to add too much water at this stage, as we’ll be adding some reserved pasta water later to help loosen and finish the sauce.
Mamazilla's Product Recommendations
I love this enameled cast iron pan as it's very wide and great for cooking on the stove and the oven. I use it for making family stews and casserole dishes.
Buy On Amazon03. While the sauce is cooking, I like to add a pot with water to boil and prepare the pasta. Most pasta takes about 10-12 minutes to cook al dente, so it’s perfect timing to finish along with the sauce. After about 10 minutes, I add the single cream (half & half) to the pan and stir it to combine.
04. When the pasta is ready, reserve about half a cup of the pasta water before draining. Add the cooked pasta and reserved pasta water to the pan, then stir everything together to coat the pasta in the sauce. Make sure not to overcook the pasta, as it will continue cooking for a few more minutes in the pan with the sauce.
Serving suggestions
We usually have this delicious pasta dish with some chopped fresh basil on top and grated parmesan. As a side dish, you could serve it with a salad like my Greek lettuce salad or a simple arugula salad with cherry tomatoes and a touch of balsamic.
Storage
Like most pasta dishes, this one is best enjoyed fresh and warm. If you have any leftovers, store them in the fridge and consume within 2–3 days.
FAQ
Yes, you could use 3 ripe tomatoes blended in a food processor or grated instead of passata or crushed tomatoes.
Pair it With Recipes
If you tried my Easy Pasta With Sun-dried Tomatoes & Mushrooms or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Easy Pasta With Sun-dried Tomatoes & Mushrooms
A quick and easy pasta dish made with mushrooms and sun-dried tomatoes in a creamy, flavorful tomato sauce. Ready in just 30 minutes, it’s perfect for busy midweek dinners when you want to get a delicious meal on the table without the fuss. It’s a comforting family favorite that everyone will love. Enjoy!
5.0 from 1 votes
4 servings
5 minutes
Ingredients
- ½ packet / 8oz pasta
- ¼ cup olive oil
- 1 onion
- 3-4 garlic cloves
- ½ cup / 100gr sun-dried tomatoes
- 2 cups / 120gr mushrooms cut into slices
- 1 ½ cups passata or crushed tomatoes
- ½ cup half & half or single cream
- 1 teaspoon oregano
- salt & black pepper
- 3-4 leaves of fresh basil
Equipment
- enameled cast iron pan (paid link)
Instructions
- Place a pan over medium-high heat. Add the olive oil and chopped onion. Sauté for 3-4 minutes until soft and translucent.
- Add the chopped garlic cloves, mushroom slices and sundried tomato slices. Cook for 2-3 minutes.
- Add the passata and a cup of water. Season with salt, black pepper and oregano. Cook for 10 minutes in medium-low heat.
- Place a pot filled with water over medium-high heat. Bring to a boil and add a tablespoon of salt. Add the pasta and cook al dente according to package instructions.
- While the pasta is cooking, add the half & half or single cream to the pasta sauce. Stir and cook for 10-15 minutes until the pasta is ready.
- AAdd the cooked pasta to the tomato sauce, along with half a cup of the reserved pasta water. Stir everything together and let it cook for 3–4 minutes, allowing the sauce to coat the pasta and all the flavors to come together.
- Serve with some chopped fresh basil and grated cheese on top.
Notes
- Stir occasionally to prevent sticking to the bottom and add more water as needed.
- You could use fussilli or farfalle or another short pasta type.
- You could also use 3 ripe tomatoes blended or grated instead of passata.
Storage
Best served when freshly made with some grated cheese. If you have any leftovers, store them in the fridge for 2-3 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia - Mamazilla
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