This hearty and flavorful pasta dish is made with simple ingredients that are sure to please. The mushrooms are cooked in a simple tomato sauce with garlic, herbs, and spices, and then tossed with cooked spaghetti. The result is a delicious and satisfying meal that is perfect for a weeknight dinner or a weekend gathering.
Details
4 servings
10 minutes
20 minutes
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400 g spaghetti
200 g button mushroom, sliced
3 tbsp oil
100 ml Tomato Sauce
2 cans whole tomatoes, (400gr each)
1 medium red onion, finely chopped
1 garlic clove, grated(optional)
4 fresh basil leaves
1 bay leaf
a pinch of sugar
1 ½ tsp salt
¼ tsp freshly ground black pepper to taste
Do This
- Get your ingredients together. Prepare the spaghetti according to the instructions on the pack and set aside.
- Heat oil pan and fry the button mushroom with ½ tsp salt until golden brown. Set aside.
- Cut each whole canned tomato in half, remove seeds and juice, roughly chop into chunks, and set aside. Pour any remaining sauce from the cans into a bowl and set aside.
- Using the same pan as mushroom, add garlic and onion. Gently stir-fry it for about 5 mins until the onion is translucent.
- Add the tomatoes, basil leaves and a bay leaf and a pinch of sugar. Season with salt and black pepper. Gently cook all the ingredients for a further 5 mins.
- Pour in set aside juices from the cans. Add tomato sauce.
- Cover the pan with a lid, and cook over medium-low heat for about 15 minutes, stirring occasionally.
- Add the spaghetti and mushroom to the sauce and mix until well combined. Taste for seasoning and adjust accordingly. Enjoy!
Mushroom Spaghetti in Tomato Sauce
Course: MainDifficulty: Easy4
servings10
minutes20
minutesGET This
400 g spaghetti
200 g button mushroom, sliced
3 tbsp oil
100 ml Tomato Sauce
2 cans whole tomatoes, (400gr each)
1 medium red onion, finely chopped
1 garlic clove, grated(optional)
4 fresh basil leaves
1 bay leaf
a pinch of sugar
1 ½ tsp salt
¼ tsp freshly ground black pepper to taste
DO This
- Get your ingredients together. Prepare the spaghetti according to the instructions on the pack and set aside.
- Heat oil pan and fry the button mushroom with ½ tsp salt until golden brown. Set aside.
- Cut each whole canned tomato in half, remove seeds and juice, roughly chop into chunks, and set aside. Pour any remaining sauce from the cans into a bowl and set aside.
- Using the same pan as mushroom, add garlic and onion. Gently stir-fry it for about 5 mins until the onion is translucent.
- Add the tomatoes, basil leaves and a bay leaf and a pinch of sugar. Season with salt and black pepper. Gently cook all the ingredients for a further 5 mins.
- Pour in set aside juices from the cans. Add tomato sauce.
- Cover the pan with a lid, and cook over medium-low heat for about 15 minutes, stirring occasionally.
- Add the spaghetti and mushroom to the sauce and mix until well combined. Taste for seasoning and adjust accordingly. Enjoy!
