One-Pot Tomato and Mushroom Pasta
A simple, vibrant pasta dish with a deeply savory tomato-mushroom sauce, cooked entirely in one pot for minimal cleanup. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, olive oil, small yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 small yellow onion
- 3 cloves garlic
- 8 oz cremini mushrooms
- 14 oz can diced tomatoes
- 1/2 cup vegetable broth
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 2 tbsp fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and cook for 3 minutes until softened, then add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, cooking for 1 minute until fragrant.
- Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until golden and tender. Stir in 14 oz can diced tomatoes, 1/2 cup vegetable broth, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt.
- Step 4: Add the drained spaghetti and 1/2 cup reserved pasta water to the skillet. Toss vigorously for 2 minutes until the sauce thickens and coats the pasta, adding more pasta water if needed.
- Step 5: Stir in 2 tablespoons chopped fresh parsley, then serve immediately.
Frequently asked questions
How long does One-Pot Tomato and Mushroom Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Tomato and Mushroom Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in One-Pot Tomato and Mushroom Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Tomato and Mushroom Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Tomato and Mushroom Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a weeknight dinner. My kids loved it and it was ready in 20 minutes.
- ★★★★★
This was my first time making tomato pasta and it turned out amazing! So easy and flavorful.
- ★★★★☆
Great recipe, but I found it slightly bland. Next time I'll add more garlic.
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