Tomato Mushroom Pasta


For a quick dinner idea that cooks in 30 minutes and is also vegetarian, try this tomato mushroom pasta recipe.

Top View of Tomato Mushroom Pasta Served in White Bowl with Fork in Food
Photo: Antonis Achilleos
Hands On Time:
25 mins
Total Time:
30 mins
4 serves


  • 1 pound penne

  • 3 tablespoons extra-virgin olive oil

  • 2 medium onions, diced

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 3 cloves garlic, minced

  • 8 ounces button mushrooms, sliced

  • cup dry red wine

  • 4 cups torn escarole (optional)

  • ¾ cup chopped fresh herbs (such as parsley and oregano)

  • 1 28-ounce can crushed tomatoes

  • 1 cup thinly sliced basil leaves

  • ½ cup freshly grated Pecorino Romano or Parmesan


  1. Cook the penne according to the package directions.

  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.

  3. Add the garlic and mushrooms and cook, covered, for 6 minutes more.

  4. Add the wine and cook, uncovered, for 3 minutes.

  5. Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.

  6. Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

Nutrition Facts (per serving)

686 Calories
17g Fat
109g Carbs
28mg Protein
Nutrition Facts
Calories 686
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 815mg 35%
Total Carbohydrate 109g 40%
Protein 28g
Calcium 320mg 25%
Iron 8mg 44%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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