Tomato and Mushroom Pasta

“I have been making different versions of this recipe since I was in high school. It is one of my favorite quick meals and I make it about once a week, usually as a quick lunch. Canned mushrooms will work in place of the fresh, but please, use real butter, it gives it tons of flavor. Chopped chicken is a good addition to make it a whole dinner.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to directions on package.
  2. In a medium skillet, heat olive oil over medium heat.
  3. Add onions to skillet and saute 3-4 minutes, stirring occasionally, until onions are softening.
  4. Add mushrooms, tomatoes, 1 tablespoon butter, and soy sauce to skillet.
  5. Cook, stirring occasionally, for about 8-10 minutes or until tomatoes are beginning to fall apart.
  6. When pasta is done cooking, drain and toss with remaining 2 tablespoons butter until coated.
  7. Stir in tomato-mushroom mixture and parmesan.
  8. Serve immediately.

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