Pasta with Mushrooms and Cherry Tomatoes, a very simple and quick first course, perfect for a tasty everyday lunch. The recipe is really straightforward and is prepared in just a few minutes, the time it takes to cook the pasta. A first course that tastes like the beginning of autumn, but still a bit of summer, creamy and enveloping. Have you ever tried those delicious first courses? Well, this is just like that! Prepared with the last cherry tomatoes and the first mushrooms, although I used frozen ones. Of course, you can also use fresh ones. For this recipe, I preferred linguine, a first course that I think best matches this type of sauce. Alternatively, you can also use spaghetti or a short pasta shape. This pasta, in any shape you make it, will always be good. And now, let’s go to the kitchen together, because the pasta with mushrooms and cherry tomatoes will be ready in a click!
If you are interested in other first course recipes with mushrooms, also read:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 450.04 (Kcal)
- Carbohydrates 74.47 (g) of which sugars 11.72 (g)
- Proteins 16.74 (g)
- Fat 10.86 (g) of which saturated 1.57 (g)of which unsaturated 0.89 (g)
- Fibers 4.79 (g)
- Sodium 1,564.26 (mg)
Indicative values for a portion of 345 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz linguine
- 1 clove garlic
- 1.5 tbsp extra virgin olive oil
- 1.5 cup cherry tomatoes
- 6 oz frozen mushrooms
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
Tools
- High-sided saucepan
- Frying Pan
- Cutting Board
- Knife
Steps
First, clean the mushrooms if using fresh ones. As I always say, never wash them under water, because they are sponges and would absorb too much, compromising the recipe. You just need a bit of patience. Use an old toothbrush to remove the soil. Then wipe the mushrooms with a damp clean cloth to remove any remaining soil and cut them into chunks or slices, as you prefer.
Then, wash the cherry tomatoes and cut them in half. Peel a garlic clove and brown it in a pan with the oil. Add the cherry tomatoes and mushrooms, season with salt and pepper, and cook covered for 10 minutes, stirring occasionally. The sauce will be ready when a thick and creamy juice has formed.
Meanwhile, cook the linguine al dente and drain them, keeping some pasta water aside. Transfer them into the pan with the sauce and finish cooking over medium heat, adding more pasta water if needed.
Add some chopped parsley, stir again, and serve at the table.
Storage and Tips for Pasta with Mushrooms and Cherry Tomatoes
Pasta with mushrooms and cherry tomatoes can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Pasta with Mushrooms and Cherry Tomatoes
Can a short pasta shape be used?
Yes, of course, you can use another type of pasta shape.
