Slow-Simmered Tomato and Mushroom Pasta
A deeply flavorful pasta dish where tomatoes and mushrooms meld into a rich, aromatic sauce that coats every strand of pasta perfectly. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs spaghetti, olive oil, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
- 12 oz spaghetti
- 3 tbsp olive oil
- 1 large, finely diced onion
- 4 cloves, minced garlic
- 8 oz, sliced mushrooms
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 cup, chopped fresh basil
- 1/2 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 large onion, finely diced, and 4 minced garlic cloves, and cook for 5 minutes until translucent and fragrant, stirring occasionally.
- Step 3: Add 8 oz sliced mushrooms to the skillet and cook for 6-7 minutes until golden brown and their liquid evaporates, stirring occasionally.
- Step 4: Stir in 28 oz crushed tomatoes, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Bring to a simmer and cook for 20 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
- Step 5: Add drained spaghetti to skillet with 1/2 cup reserved pasta water. Toss to coat evenly, then stir in 1/4 cup fresh basil and 1/2 cup grated Parmesan cheese. Toss for 1 minute until cheese melts and sauce clings to pasta. Season with salt and pepper to taste.
Frequently asked questions
How long does Slow-Simmered Tomato and Mushroom Pasta take to make?
Total time is about 50 minutes (15 min prep + 35 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 Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered 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.
Is Slow-Simmered Tomato and Mushroom Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A family favorite now. Even my picky eater devoured it.
- ★★★★★
This is the best pasta sauce I've ever made! The mushrooms and tomatoes melded perfectly.
- ★★★★★
Perfect for a cozy night in. The slow simmer really brought out the flavors.
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