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 and is vegan, dairy free and gluten free!
Why you will love this recipe
- Easy to make – pasta is always an easy dish. It cooks up quickly and is so satisfying. The mushrooms and onions cook up quickly in a large sauté pan while the pasta is cooking, then everything comes together very quickly. The hardest part of this recipe is chopping the onions and mushrooms.
- Simple ingredients you likely have on hand – although these are simple ingredients, they come together to be a super delicious meal. Sundried tomatoes are packed with flavor and the mushrooms give the dish a meaty texture.
- Leftovers are just as delicious – this sundried tomato mushroom pasta is great as leftovers and reheats well in the microwave or on the stove. Great as meal prep or just make extra for lunch the next few days.
Ingredients
- Olive oil – olive oil is used to cook the onions, garlic and mushrooms in. If you want to intensify the sundried tomato flavor, you can use a tablespoon of the oil they are packed in instead of regular olive oil.
- Onion and garlic – onions and garlic provide the aromatic flavors for this dish. You can use white, yellow or even red onion for this. Chop the garlic or thinly slice it, it depends on your preference.
- Mushrooms – I like to use cremini mushrooms (sometimes called baby portobello mushrooms) since they tend to have a bit more flavor than white button mushrooms, but you can use whatever you have on hand. Be sure to wipe the dirt from the mushrooms before slicing them.
- Coconut aminos – Coconut aminos are a soy sauce like product that is made entirely from coconut instead of soy. It’s naturally gluten free and soy free and is a great alternative to soy sauce. Adding it to this dish helps to create a deeper flavor for the mushrooms, giving them more of that “meaty” taste and texture in the dish. If you don’t have coconut aminos, you can use gluten free tamari or soy sauce.
- 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 to the dish. You could also use chicken broth or stock.
- Spices: Salt and garlic powder – I kept the spices simple in this recipe. I like the garlic powder because it adds a layer of umami as well as deepens the garlic flavor in the dish.
- Sundried tomatoes in oil – you will want to use both the sundried tomatoes and the oil they are packed in for this recipe. The oil is packed with flavor and a great way to deepen the sundried tomato flavor in this dish. If you only have dried sundried tomatoes, be sure to rehydrate them before adding them to the dish (see my tips below).
- Kale or spinach – chopped kale or baby spinach add a pop of color and add another veggie to the dish. Be sure to remove the thick stems from the kale before adding to the dish, as the stems need a long time to break down and would taste woody and tough in this recipe.
- 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.
Top tips
- 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 mushrooms already sliced.
- 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.
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, Italian white bean salad, shaved brussel sprouts with balsamic dressing or Greek salad
- Garlic bread or crusty bread
- Appetizers – serve with blistered tomatoes and crackers, air fryer tomatoes, creamy white bean pesto and crackers or veggies, spinach artichoke stuffed mushrooms or spinach artichoke dip.
Common questions
Can you use sun dried tomatoes not packed in oil?
If you are using sundried tomatoes not packed in oil, you will need 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, however sundried tomatoes give a deep tomato flavor (since most of the moisture is gone, it sweetens/intensifies the flavor of the tomato). 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.
What is the best pasta to use for this recipe
This dish is very versatile and can be served with many different shapes of pasta. I like the shorter pasta for this since there isn’t much of a creamy sauce, but you could use spaghetti, fettucine or pappardelle pasta.
I used a rotini shaped pasta, but you could also use fusilli, penne, elbow, bow tie (farfalle) or even shells.
I like using Tolerant brand pasta for this recipe – they make both lentil and chickpea pasta that has just one ingredient and cooks up perfectly every time. Even your picky eaters will love this pasta.
If you don’t want to use a legume based pasta, I recommend using Jovial brand gluten free pasta (brown rice pasta). It cooks up as close to regular pasta as any others I have tried.
Storing leftovers
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.
Substitutions
- Olive oil – use whatever cooking oil you have on hand. You could even use some of the olive oil from the sundried tomatoes for more flavor.
- Onions and garlic – use yellow, white or red onion in this recipe. If you don’t have onion on hand, omit it. You can also add 1-2 tablespoons of dried minced onion to the mushrooms for some of the same flavor. If you don’t have garlic on hand, simply omit it. If you cannot tolerate garlic or onions, you can use a garlic infused olive oil to cook the mushrooms in.
- Mushrooms – use whatever mushrooms you have on hand. If you don’t love mushrooms, you can use zucchini or bell peppers in place of the mushrooms.
- Coconut aminos – coconut aminos are a soy sauce like product that is made entirely from coconut instead of soy. It’s naturally gluten free and soy free and is a great alternative to soy sauce. If you don’t have coconut aminos, you can use gluten free tamara (if you can tolerate soy) or soy sauce (if you are not gluten free). If you don’t have any of these on hand, add 1 tablespoon of balsamic vinegar in place of the coconut aminos.
- Vegetable broth – you can also chicken broth, chicken stock (if not vegan/vegetarian) or hot water and a bouillon cube for the same flavor. If you don’t have any of these on hand, simply use water.
- Sundried tomatoes in olive oil – if you don’t have sundried tomatoes in oil, but have the dry packaged version, simply soak the dried sundried tomatoes in boiling water for about 10 minutes before adding them to the dish. You can also use canned diced tomatoes (plus some tomato paste) in place of the sundried tomatoes if you don’t’ have them on hand (see above).
- Kale or spinach – you can use fresh or frozen kale or spinach in this recipe. If you are using frozen, you may have to cook it for 1-2 more minutes than the recipe indicates. If you don’t love greens in your dish, simply omit them.
- Pasta – use whatever pasta you have on hand. This recipe calls for ½ pound (8 ounces) of pasta. My go to is lentil pasta or chickpea pasta. If you want this to be lower in carbs, you can use spaghetti squash pasta, zucchini noodles, or hearts of palm pasta in place of the pasta in this dish. You could also make this with cooked rice or quinoa instead of pasta.
If you love this recipe, you should try
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 mushrooms already sliced.
- 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.
- 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
- 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.
