Mushroom Pasta Sauce (2024)

Why This Recipe Works

Drawing inspiration from classic Italian dishes, I created this recipe to be easy and delicious. The earthy richness of the cremini mushrooms pairs beautifully with the tangy sweetness of the crushed tomatoes. The shallots and garlic add depth and complexity, while the parsley lends a fresh and herbaceous note. The wine not only enhances the sauce’s depth of flavor but also adds a subtle acidity that balances the sweetness of the tomatoes.

Ingredient Spotlight

I picked cremini mushrooms (aka baby Bella or Chestnut mushrooms) for this recipe because they’re firm and have a deep, earthy flavor. You can also use white mushrooms for a lighter taste or wild mushrooms for something stronger. No matter which you choose, mushrooms are healthy, giving you vitamins, minerals, and antioxidants while not having many calories.

Make It Your Own

Make this dish uniquely yours by experimenting with different ingredients and flavors.

• You can try adding a variety of veggies, such as bell peppers, zucchini, or spinach, to pack in extra nutrients and color.
• Toss in some cooked chicken, shrimp, or ground beef for a protein-packed meal. Cheese lovers can indulge by sprinkling grated Parmesan, mozzarella, or feta cheese on top for a creamy and savory touch.
• Get adventurous with herbs and spices like basil, oregano, or red pepper flakes to kick up the flavor.

• Start by seasoning your pasta water with salt before boiling the spaghetti. This helps enhance its flavor.
• Remember to reserve some pasta water before draining the cooked spaghetti. It can help adjust the consistency of the sauce later.
• Cook the mushrooms until they release their liquid and it evaporates. This concentrates their flavor and prevents the sauce from becoming too watery.
• Choose either red or white wine based on your preference. The wine adds depth of flavor to the sauce.
• Let the sauce simmer until it thickens, allowing the flavors to meld together.
• Taste the dish before serving and adjust the seasoning with salt and pepper if needed.

Storage: Transfer the sauce to an airtight container and refrigerate it for 3 to 4 days. When reheating, add a splash of water or broth to help revive its consistency.

Freezing: For longer storage, you can freeze the sauce. Allow it to cool completely before transferring it to a freezer-safe container or resealable freezer bag. Make sure to leave some space at the top to allow for expansion. It can be frozen for up to 2 to 3 months.

When ready to enjoy, thaw the sauce overnight in the refrigerator before reheating it gently on the stovetop over low to medium heat. Stir occasionally until heated through, and add a splash of water if needed to reach the desired consistency.

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