This delicious and easy Creamy Mushroom and Tomato Pasta will soon be a regular weeknight meal. It’s impressive enough for dinner guests too!
Ingredients of creamy mushroom tomato sauce:
Pasta: Penne is the best choice as, with its tube-like shape, it keeps the creamy mushroom tomato sauce really well. But of course, if you have a different favorite or some other shape of pasta is the only one in your pantry feel free to use it.
Mushrooms: to make thing easy I use the white button or cremini mushrooms for this sauce, portobello mushrooms will also be a good choice. Slice the mushrooms just before adding to the pot.
Flour: A tablespoon of all-purpose-flour will help thicken the sauce. Make sure to stir cook it and continue until it leaves out its aroma as a sign that it no longer has the raw flour taste. Substitute with starch. If using starch dissolve in a separate bowl with a tablespoon of water before adding to the pot. Some also use xanthan gum for a gluten-free choice but this is a pasta recipe so it is not really relevant.
Tomatoes: I used cherry tomatoes as in winter they are tastier than others during winter. Any type of tomato would be good, just make sure to dice them into small pieces. For cherry tomatoes quarter them and crush them with the back of a spoon when cooked halfway. Substitute with canned tomatoes if you want, make sure to reduce the amount of salt and perhaps if you get an acidic taste add a teaspoon of sugar.
Vegetable Seasoning or Chicken Table: Either one will help this sauce with additional flavor, you can leave it out if you want.
Milk: Milk is a major player to give this sauce its creaminess.
How do you make creamy mushroom tomato sauce from scratch?
Start with melting the butter together with olive oil so the butter doesn’t get burnt. Then toss in the chopped mushrooms and cook until they leave their water and absorb it back. Then add a tablespoon of flour together with a chicken tablet or vegetable seasoning, mix for about 2 minutes.
Then add the milk slowly and in batches. Make sure the mixture is thoroughly mixed before adding another batch of milk. When all milk is finished add the spices and the tomatoes.
Finally add parmesan cheese, remove from heat and mix with just cooked penne al-dente.
What to serve with Pasta with Creamy Mushroom and Tomato Sauce
I often serve it with a salad, but the pasta is so good generally the salad stays untouched. Try my Crunchy And Shining Cabbage Salad With Vinegar Dressing.
Hope you will try out this recipe. Please comment below and share your pictures either here or on social media. Don’t forget to tag #quickandtastyfoodbyme .
Creamy Mushroom and Tomato Pasta
Ingredients
- 500 grams penne pasta (16 oz)
- 2 teaspoons salt
- 200 grams button or cremini mushrooms (10 oz) chopped
- 100 grams cherry tomatoes (3.5 oz) quartered
- 3 garlic cloves
- 500 millilitres milk (2 cups)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry basil
- ½ teaspoon tarragon
- ½ teaspoon freshly ground nutmeg
- 1 chicken tablet
- 50 grams parmesan cheese (1.7 oz) grated
- ½ chipotle chilli flakes
Instructions
- Heat a pot to medium-high. Add butter and olive oil. Once the butter is melted add the chopped garlic cloves and mushrooms, together with salt and black pepper.
- Cook until the mushrooms leave out their water and absorb them back. This will take about 10 minutes.
- Add a tablespoon of flour and a chicken tablet (if you choose to use one) and cook for about 2 minutes until it cooks out the raw flour taste.
- Add the milk in 100 millilitres increments, while mixing continuously, making sure the mixture is homogenous before adding the next batch of milk.
- After all the milk is added, add all the remaining spices and the cherry tomatoes.
- Cook on medium heat until the desired consistency is reached.
- About 5 minutes into the cooking, smash the cherry tomatoes by using the back of the spoon.
- Finally, remove from heat and add on the grated parmesan cheese.
- While the sauce is cooking add water to a large pot for the pasta and bring to boil. Once boiled add salt and the pasta into the pot.
- Cook the pasta as per instructions al-dente for about 8-10 minutes. Drain, saving a cup of the pasta water.
- Add the sauce to the drained pasta, mix well until all the pasta is coated with the sauce. If necessary use some of the pasta water to adjust the thickness.
- Serve with additional grated parmesan cheese and freshly ground black pepper.
Notes
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