Tomato-Mushroom Herb Pasta
A rustic tomato-mushroom pasta sauce with sweet onion and herbs, using store tomatoes that are decent year-round while still leaning on March-friendly mushrooms and onions. Assumes dried pasta from pantry.
Back to full listIngredients
- Fresh Roma Tomato 1 lb $1.49/lb
- Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
- Jumbo Sweet Onions 1 medium $1.39/lb
- Garlic 3 cloves $0.69 each
- Simple Truth Organic® Basil 1 tbsp chopped $2.49
- Parsley 1 tbsp chopped $1.29 each
- dried pasta (pantry) 6-8 oz pantry
Instructions
- Bring a pot of salted water to a boil for 6-8 oz dried pasta from pantry.
- Dice 1 lb Roma tomatoes, slice 1 medium sweet onion, and mince 3 garlic cloves.
- Heat 1 1/2 tbsp oil in a skillet over medium heat. Cook onion and 8 oz sliced baby bella mushrooms for 6-8 minutes until softened and lightly browned.
- Add garlic and cook 30 seconds.
- Add diced tomatoes, salt, pepper, and 2 tbsp water. Simmer 10-12 minutes until saucy.
- Cook the pasta until al dente; reserve a little pasta water and drain.
- Toss pasta with the sauce, adding a splash of pasta water if needed. Finish with chopped basil and parsley.
Cook time: 45 minutes
Estimated cost: $9-13 plus pantry pasta
Health notes: Vegetable-forward and moderate in calories; can be lighter with less oil and a smaller pasta portion.
Drink pairing: Chianti