Best Mushrooms With Tomato And Herbs Recipes

TOMATO MUSHROOM PASTA

Tomato Mushroom Pasta image

This Tomato Mushroom Pasta is total comfort food! Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes. A deliciously quick and easy weeknight dinner.

Provided by Cassie Heilbron

Categories Dinner

Time 35m

Number Of Ingredients 16

Ingredients

1 teaspoon Olive Oil
1/2 Brown / Yellow Onion, diced
5 Garlic Cloves, finely diced or minced
2 tablespoon Tomato Paste
400ml / 14.5 oz Tinned Diced Tomatoes
1/2 cup Water
1 teaspoon Dried Italian Herbs, or sub for 1/2 teaspoon oregano & 1/2 teaspoon basil
1/2 teaspoon Red Chilli / Red Pepper Flakes
Salt and Pepper, to taste
1 tablespoon Olive Oil
1/2 Brown / Yellow Onion, diced
2 Mushrooms, grated {I used cup}
2 Mushrooms, chopped {I used cup}
200 grams / 7 oz Penne Pasta
1/4 cup Heavy Cream / Cooking Cream
1/2 cup Pasta Water (reserve before draining)

Steps:

Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
Serve with a sprinkling of parmesan cheese on top.

Nutrition Facts : Calories 482 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ROASTED TOMATOES AND MUSHROOMS

Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

Ingredients

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.