Tomato Mushroom Pasta Sauce Recipe (Vegetarian)
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Jump to RecipeThis Tomato Mushroom Pasta Sauce recipe is simple to make with sweet San Marzano tomatoes, fresh garlic, Calabrian chili peppers, and spices! Slow simmered on the stove, this sauce is a great addition to your next pasta night.
This sauce is hearty, versatile, and loaded with flavor. Serve with some easy homemade garlic knots and a chickpea chopped salad for a complete dinner!
Another fantastic recipe from our great family friend George (who you can follow on Instagram here)! He sent over this tomato sauce and we absolutely had to try it. With just a few simple ingredients this sauce is so flavorful from the sweet tomatoes, spicy chilis, and bright fresh garlic.
This sauce is perfect when when you want a hearty sauce that pairs well with a thick or stuffed pasta. It’s also bold and flavorful enough to take on spaghetti or linguine. It’s vegetarian, gluten-free, and packed with lots of veggies and nutrients.
This Tomato Mushroom Pasta Sauce Recipe Is
- Bright
- Fresh
- Loaded with Flavor
- Garlicky
- Simple
- Versatile
- Vegan, Vegetarian, Gluten Free, and SO good!
Easy Vegetarian Pasta Recipes
This tomato mushroom pasta is the tastiest, freshest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.
It makes a great holiday pasta dish as well – a simple vegetarian recipe to serve with a salad and crunchy garlic bread. It takes only 30 minutes to cook, so you can enjoy extra time to prep sides or a salad. Browse all our pasta recipes here!
What’s In This Tomato Sauce with Mushrooms Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Good Extra Virgin Olive Oil
- Butter – you can use a plant-based version if desired.
- Onion
- Garlic
- Mushrooms – I used crimini.
- Calabrian chili peppers – which have a spicy smoky flavor, and are a great addition to this pasta!
- San Marzano Diced Tomatoes – an essential in any good tomato sauce is getting the best quality canned tomatoes you can find! I always use San Marzano tomatoes for sauces, especially in dishes where tomatoes are the star.
- Tomato Paste: thickens the sauce with a deep bold tomato flavor. I only use a no salt added tomato paste, so you can control the amount of salt in the dish.
- Salt
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
How Do I Make Pasta Sauce with Mushrooms and Tomatoes?
- In a large saucepan, add the olive oil and butter. Sauté the onions and garlic over low heat.
- Add the mushrooms and Calabrian chili peppers and stir well to combine. Add the can of tomatoes with the juice, the vegetable stock, the tomato paste, and salt. Stir until all ingredients are mixed. Bring to a boil, the reduce heat and simmer on low for 25 minutes.
- For a chunky sauce, leave as-in. For a smooth sauce, blend with an immersion blender, or a regular blender and add the blended sauce back to the pan.
- Toss with your favorite pasta, and top with Parmesan cheese (or fresh herbs) as desired – enjoy!
30 Minute Pasta Recipes with Homemade Sauce
This tomato mushroom pasta sauce is what I call a Quick Weeknight Meal which is on your table in 30 minutes or less. These easy and simple recipes are perfect for those nights when you want a home-cooked meal but don’t want to spend hours in the kitchen.
You can browse all of our 30 minute recipes that are great for the whole family. A tasty meal can be on your table in no time, it’s even faster than ordering out!
Hearty Vegetable Pasta Recipes You May Enjoy
- Penne with Zucchini Recipe
- Pasta with Peppers and Onions Recipe
- Spicy Rigatoni Arrabbiata Recipe
- Rigatoni Cacio e Pepe Recipe
- Gnocchi with Pumpkin Sauce Recipe
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Tomato Mushroom Pasta Sauce
Equipment
- Large Pot
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- 1 sweet onion diced
- 4 cloves garlic chopped
- 8 ounces mushrooms chopped
- 6 Calabrian chili peppers stems removed and diced
- 1 (28-ounce) can San Marzano tomatoes with juice
- 1 cup Vegetable Stock
- 1 tablespoon tomato paste
- 1 teaspoon Sea Salt
- Parmesan cheese and/or fresh basil to garnish
Instructions
- In a large saucepan, add the olive oil and butter. Sauté the onions and garlic over low heat.
- Add the mushrooms and Calabrian chili peppers and stir well to combine. Add the can of tomatoes with the juice, vegetable stock, tomato paste, and salt. Stir until all ingredients are mixed. Bring to a boil, the reduce heat and simmer on low for 25 minutes.
- For a chunky sauce, leave as-in. For a smooth sauce, blend with an immersion blender, or a regular blender and add the blended sauce back to the pan.
- Toss with your favorite pasta (8 ounces), and top with Parmesan cheese or fresh basil as desired – enjoy!
Nutrition
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Hi, I am just super curious about the vegetable stock in this recipe?
Hi Sonda,
I used a low sodium vegetable stock to keep the sodium down in the recipe. That way I can control the amount of salt going into this sauce.
Pasta is a favorite and especially tasty with this sauce yum