Sundried Tomato Mushroom Pasta
Sundried tomato mushroom pasta is so easy to make and is the perfect meatless meal. Ready in just 15 minutes, this mushroom and sundried tomato pasta is made with pantry ingredients you likely have on hand.
Pasta is one of my favorite 20 minute meals. If you love quick and easy recipes, you should check out my pasta recipes, especially this creamy sundried tomato pasta or sundried tomato white bean pasta.
Why you will love this recipe
- Easy to make
- Ready in 15 minutes
- Simple pantry ingredients
- Dairy free, gluten free and vegan friendly.
- Leftovers are just as delicious
- Great for meal prep
Ingredient spotlight
- Mushrooms – I like to use cremini mushrooms (also called baby portobello mushrooms) since they tend to have a bit more flavor than white button mushrooms, but use whatever you have on hand.
- Vegetable broth – vegetable broth helps to add a deep flavor to the dish. I always use vegetable broth instead of water in quick cooking dishes as it’s an easy way to add intense flavor. You could also use chicken broth or stock.
- Sundried tomatoes in oil – I recommend you use both the sundried tomatoes and the oil in this recipe, as they are packed with flavor.
- Pasta – for this recipe, I really like to use a lentil or chickpea-based pasta. These legume-based pastas are a great way to add more protein and fiber to the dish, helping make this meatless meal more satisfying. My go to is Tolerant brand lentil pasta, it cooks up just like regular pasta and has just 1 ingredient.
How to make sundried tomato mushroom pasta
Start by bringing a large pot of water to a boil. Preheat a large skillet (I prefer stainless steel or cast iron) over medium heat.
Chop the onion, garlic and slice the mushrooms. Be sure to do this before you start cooking to ensure nothing burns.
When the skillet is hot, add the olive oil and onion and cook for 2-3 minutes. Once the onion has started to break down, add the garlic and cook 1-2 more minutes.
When the onions start to soften, push them to the sides of the skillet and add the mushrooms. Cook for 3 minutes without moving anything around in the pan. After 3 minutes, stir the mushrooms with the onion and garlic and cook 3-4 more minutes.
Add the pasta to the boiling water and cook according to the instructions on the box. Note that you only want to cook the pasta to the lowest recommended number on the box (5-7 minutes – cook for 5 minutes).
Chop the kale (be sure to remove the thick stems).
Once the mushrooms have started to reduce in size, add the salt and garlic powder and stir well. Cook 1 minute.
Add the sundried tomatoes, chopped kale, coconut aminos and vegetable broth the mushroom mixture. Stir well and cook 1-2 minutes.
Drain the pasta and add it directly to the pan with the mushrooms sundried tomato mixture. Stir well and enjoy.
Other additions
- White beans (cannellini beans, great northern white beans, butter beans, navy beans, chickpeas) for a creamy texture that also adds fiber and protein to the dish.
- Protein: diced italian chicken, shredded chicken, shrimp, balsamic tofu
- Crushed red pepper flakes
- Parmesan cheese (regular or dairy free)
- Fresh herbs: Basil, flat leaf parsley, thyme
What to serve along side of mushroom and sundried tomato pasta
- Salad – this would be great with a green salad with creamy italian dressing or Italian white bean salad
- Garlic bread or crusty bread
- Appetizers – creamy white bean pesto and crackers or veggies
Common questions
Can you use sun dried tomatoes not packed in oil?
Yes, be sure to hydrate them before using in this recipe. Pour boiling water over the tomatoes and let them soak at least 10 minutes before using in this recipe (drain away the soaking liquid before using). You will want to add some extra olive oil to account for the lost oil from the tomatoes.
Can you use regular tomatoes instead?
Yes, I would use 1 tablespoon tomato paste and a 14 ounce can of diced tomatoes, drained to replace the sundried tomatoes in this recipe. You may need more salt and garlic powder as well.
Want a creamier sauce?
Combine the vegetable broth with 1/2 cup of soaked cashews and blend that up in the blender until smooth. This will create a creamy sauce that goes perfectly with the mushrooms and sun-dried tomatoes with pasta.
More quick and easy pasta recipes
Sundried Tomato Mushroom Pasta
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 3 cloves garlic
- 16 oz mushrooms
- 1.5 tsp sea salt
- 1 tsp garlic powder
- 2 tbsp coconut aminos
- 1/2 cup vegetable broth
- 1/2 cup sundried tomatoes in olive oil
- 2 cups shredded kale
- 8 oz pasta
Instructions
- Start by bringing a large pot of water to a boil.
- Preheat a large skillet (I prefer stainless steel or cast iron) over medium heat.
- Chop the onion, garlic and slice the mushrooms. Be sure to do this before you start cooking to ensure nothing burns.
- When the skillet is hot, add the olive oil and onion and cook for 2-3 minutes. Once the onion has started to break down, add the garlic and cook 1-2 more minutes.
- When the onions start to soften, push them to the sides of the skillet and add the mushrooms. Cook for 3 minutes without moving anything around in the pan. After 3 minutes, stir the mushrooms with the onion and garlic and cook 3-4 more minutes.
- Add the pasta to the boiling water and cook according to the instructions on the box. Note that you only want to cook the pasta to the lowest recommended number on the box (5-7 minutes – cook for 5 minutes).
- Chop the kale (be sure to remove the thick stems).
- Once the mushrooms have started to reduce in size, add the salt and garlic powder and stir well. Cook 1 minute.
- Add the sundried tomatoes, chopped kale, coconut aminos and vegetable broth the mushroom mixture. Stir well and cook 1-2 minutes.
- Drain the pasta and add it directly to the pan with the mushroom sundried tomato mixture. Stir well and enjoy.
Notes
- When measuring out the sundried tomatoes, be sure to add some of the olive oil from the jar of sundried tomatoes for more flavor.
- Use a lentil or chickpea-based pasta for more protein and fiber. These pastas are also gluten free. If you have picky eaters, I recommend lentil pasta, it cooks up so closely to regular pasta and has no detectable lentil flavor.
- To save prep time, you can buy pre-sliced mushrooms.
- Wipe the dirt off of the mushrooms with a paper towel or clean tea towel, don’t run them under water.
- Cook the onions for a few minutes before adding the garlic. This helps to ensure that the garlic won’t burn and get bitter.
- When you are adding the mushrooms, push the onions and garlic to the sides of the skillet, giving the mushrooms as much contact with the skillet as possible for the first few minutes of cooking.
- Fridge: Store leftover sundried tomato mushroom pasta in the fridge for up to 4 days in an airtight container.
- Reheating leftovers: Reheat in the microwave (1:30 – 2 minutes) or on the stove, covered, over low heat with 2-3 tablespoons of extra vegetable broth to keep it from drying out.
- Freezer: You can store leftovers in the freezer for up to 3 months in a freezer safe bag or container. Be sure to let the pasta defrost before reheating.