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August 13, 2015

Creamy Tomato Mushroom Pasta (Dinner For Two)

When life gives you tomatoes, you make homemade mushroom tomato sauce! This meatless Creamy Tomato Mushroom Pasta with spinach is a filling vegetarian weeknight dinner for two you can make without needing to buy a jar of sauce.


Creamy Tomato and Mushroom Pasta with spinach and homemade tomato sauce

Last month I talked about how I barely made it to any farmer’s markets this summer with my Tomato and Goat Cheese Pasta.

That post really got me thinking – why not? Why haven’t I taken the time to enjoy what makes me happy? Why was I not feeling motivated?

As I made more of an effort to go to the markets, I realized it was the timing.

There is supposedly a great farmer’s market in the city on Thursday afternoons, but the problem is it’s downtown during a weekday. Parking will either be nonexistent or cost me $10.

Then I have to time it just right so I don’t get caught in lunch or late afternoon rush hours. Not exactly motivating.

Saturdays are also popular for farmer’s markets, but Saturdays are also my busy days for errands usually not near these markets.

What about Sunday? Sundays are my slow days, days where I can take my time. My errands are done, so I can have more time to relax.

Turns out there is a Sunday farmer’s market about 15 minutes from me with free parking on the side streets.

This isn’t a tiny market either. When you first walk in, there’s a handful of tents. As you walk towards the end, you realize that isn’t the end and there are even more tents in the back. Tents full of produce fresh from farms!

Yes, there are a few people selling bread, jams, fresh coffee (cold brew!), and pizza for lunch, but the farmers outnumber the other tents.

There’s also a wide variety of produce available, more than just your zucchini and corn – tomatillos, heirloom tomatoes, bean sprouts, chard, a variety of peppers, fresh cut herbs, the list goes on.

I even went back the very next weekend with a friend because I wanted to share this market with someone.

Just walking around that market made me feel inspired again. I love cooking with fresh garden tomatoes.

When it’s summer, I try my best to buy tomatoes from farms and not the store because I can taste a difference.

Most of the time I end up making a quick pasta sauce with tomatoes, onion, garlic, and basil – very simple to highlight the freshness.

Even though my go-to recipe is similar to a marinara, I was in the mood for a creamier sauce; however, I didn’t want a super heavy sauce for summer.

That’s when I came up with this Creamy Tomato Mushroom Pasta Dinner For Two with fresh spinach leaves.

It’s the tomato sauce you will want to make when you don’t have any jars in your pantry. It won’t take you hours to make either, making this dinner ideal for those busy weeknights.


Shiitake Mushrooms for pasta

What are shiitake mushrooms?

Lately I’ve been crushing on shiitake mushrooms, which have a meaty, earthy taste to them.

You often see them in Asian cuisine, but I bent the rules a little and went Italian because I love them so much.

I’ve seen them once at a farmer’s market because a mushroom farmer was there, but you can also find them in grocery stores.

Asian grocery stores sell them a bit cheaper than regular stores if you have any nearby.

If you don’t want to use shiitake, you can substitute any type of mushroom you want; most people love using white button or baby portobello mushrooms (aka cremini mushrooms) in pasta.


Creamy Tomato and Mushroom Pasta with spinach and homemade tomato sauce

Which pasta should I use?

Speaking of pasta, there are certain shapes I like to eat over others, mainly because some shapes pair better than others with red sauce.

I knew I wanted to use a tube-like pasta to help hold the creamy tomato sauce with mushrooms, so I used penne.

Rigatoni is another great shape with ridges for the sauce to cling.

But really there’s no wrong answer. Although some shapes are better than others, use whatever you have in your pantry to make this pasta with mushrooms and tomatoes.

How To Make Creamy Tomato Mushroom Pasta

What I love about making homemade sauce is you can make it while the pasta is boiling. By the time the pasta is cooked, the sauce is ready to eat.

First, bring a large pot of unsalted water to a boil. I don’t salt it until I add the pasta because if you aren’t ready when your water boils, the water will reduce (which is a fancy way of saying the water boils off).

If you reduce salted water, the water gets saltier. And depending on the circumstances, it could become too salty to use.

By waiting to add the salt with the pasta, you’re less likely to have a disaster in the kitchen.

While the water is heating, start cooking your sauce in a large skillet.


Creamy Tomato and Mushroom Pasta with spinach and homemade tomato sauce

Can you substitute canned tomatoes for fresh?

Although this recipe focuses on fresh tomatoes, you can use canned tomatoes when it’s not tomato season.

I prefer petite diced tomatoes because they’re smaller, but regular diced tomatoes work as well.

Because tomatoes vary in acidity, you may need to add 1 teaspoon sugar to balance the sauce.

Can you substitute frozen spinach for fresh?

I think using fresh spinach leaves are best, but in a pinch you can use frozen chopped spinach.

When the pasta is 1 minute from being done, add the frozen spinach to the boiling water and cook for 1-2 more minutes. That way you don’t need to dirty another pot.


Creamy Tomato and Mushroom Pasta with spinach and homemade tomato sauce

My tomato sauce isn’t thickening. What should I do?

If your sauce is still a little thin, there are two ways you can thicken it:

  1. The best way to thicken a sauce is to cook it longer until it reduces. Reducing helps boil off some of the liquid, leaving you with a thicker sauce.
     
    You do need to be careful with seasoning because the more it boils off, the saltier it’ll get. Let the sauce thicken to your liking before making final adjustments to taste.
  2. The tomato paste and cream cheese help thicken your creamy mushroom tomato sauce. If reducing doesn’t help, start by adding more tomato paste then adjust from there.

My tomato sauce is too thick. How do I fix this?

Fixing a thick sauce is much easier than fixing a thin sauce. Slowly stir in more broth until desired consistency is reached. Be careful you don’t overdo it, or you’ll have to cook it longer to re-thicken it.

Is this tomato mushroom pasta healthy for you?

Pasta sometimes gets a bad rap for being unhealthy, but it can be healthy when portioned correctly with a fresh sauce, like with my fresh tomato sauce, superfood spinach, and nutrient-filled mushrooms.

Pasta also supplies steady energy to get you through the rest of your day, especially if you have evening activities planned.

More Pasta For Two Recipes

Looking for more pasta recipes? Check out these pasta dinners for two:

  • Chicken Pot Pie Pasta For Two
  • Chicken Broccoli Alfredo Mac and Cheese
  • Spaghetti Carbonara Dinner For Two
Creamy Tomato and Mushroom Pasta (Dinner For Two)

Creamy Tomato and Mushroom Pasta (Dinner For Two)

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

When life gives you tomatoes, you make homemade mushroom tomato sauce! This meatless Creamy Tomato Mushroom Pasta with spinach is a filling vegetarian weeknight dinner for two you can make without needing to buy a jar of sauce.

Ingredients

  • 1/2 pound (8 ounces) uncooked penne pasta
  • 1 tablespoon olive oil
  • 1/2 cup chopped white or yellow onion
  • 1 large garlic clove, minced
  • 1/3 pound shiitake mushrooms, stems removed and caps sliced or 4 large white button or cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1/2 cup vegetable or chicken stock/broth
  • 2 medium tomatoes, seeded and chopped or one (14.5 ounce) canned diced tomatoes, drained
  • 1 teaspoon dried basil (or 1 tablespoon chopped fresh)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1/4 teaspoon salt plus more to taste, preferably kosher
  • Crushed red pepper flakes, to taste (optional)
  • 2 ounces cream cheese, softened and cut into 8 pieces
  • 1/4 cup grated Parmesan cheese
  • 3 cups fresh spinach leaves
  • 1 teaspoon granulated sugar (optional)

Instructions

  1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add penne. Cook as directed on the package until al dente, about 11-12 minutes. Drain into colander.
  2. Meanwhile, make the sauce: In a large skillet over medium heat, heat the olive oil until hot. Add the onion, mushrooms, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
  3. Stir in the tomato paste and cook 30 seconds. Stir in the broth, tomatoes, basil, oregano, 1/4 teaspoon salt, and red pepper flakes (if using). Bring to a boil.
  4. Once boiling, turn the heat down to low then stir in the cream cheese and Parmesan cheese until melted.
  5. Add the spinach leaves and wait 30 seconds before stirring (as the spinach cooks, it'll shrink and be easier to stir). Cook for another 2-3 minutes or until wilted and bright green.
  6. Taste and adjust for seasoning. If the sauce is too acidic, add 1 teaspoon sugar. If it needs more salt, add more Parmesan cheese and/or salt.
  7. Add the cooked penne to the sauce and stir until coated.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Carla Cardello
Cuisine: Italian / Category: Pasta, Rice, + Grains

Filed Under: Main Dishes, Pasta, Rice, + Grains Tagged With: basil, broth/stock, cream cheese, dinner for two, mushrooms, parmesan, spinach, summer, tomato paste, tomatoes, vegetarian

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Anita at Hungry Couple says

    August 13, 2015 at 8:35 AM

    Gorgeous plate of food. Is it wrong that I want this for breakfast now?

    Reply
    • Carla says

      August 13, 2015 at 10:36 AM

      Nope, never wrong when pasta is involved! ;)

      Reply
      • Kate says

        July 6, 2020 at 5:09 AM

        what a wonderful recipe this was! simple to follow and even more delightful to consume! the wonderful flavors danced around my tongue and tasted just like pizza in a bowl!! highly recommend.

        Reply
        • Carla says

          July 6, 2020 at 3:50 PM

          Happy you loved it!

          Reply
  2. Susan says

    August 13, 2015 at 10:03 AM

    This sounds absolutely delicious! And I’m envious that you have a good farmers’ market nearby. Farmers’ markets are a sad affair out here in the desert…

    Reply
    • Carla says

      August 13, 2015 at 10:35 AM

      It took me awhile to find a good one, but it was worth it. I imagine the desert probably doesn’t have as many options though ;)

      Reply
  3. cheryl illinois says

    August 13, 2015 at 10:13 AM

    Don’t know how Pittsburgh’s transit system is but is it possible that you could take a bus or train to the farmers markets? Also, The Spice House has a dried tomato paste that you reconstitute with water if you don’t want to open a whole can . I plan to try this recipe next week. Love pasta, love mushrooms and LOVE home grown tomatoes!!!

    Reply
    • Carla says

      August 13, 2015 at 10:34 AM

      I probably could take a bus into downtown as I am walking distance from a few stops – I didn’t even think about that. Pittsburgh does have the T, but ironically you have to drive into the city to park and ride (I live in the suburbs about 10 minutes from downtown). Oh and love the dried tomato paste idea! I just opened another can yesterday and used about half of it.

      Reply
  4. Susan says

    August 13, 2015 at 11:34 AM

    I’ve been slacking off on my farmer’s market attendance too this summer. Mostly because the best ones are on the weekend or I have to go into Manhattan during the week for Union Square and I just don’t want to. Tomato season gets me motivated to go. I love this fresh sauce and how hearty it is, perfect for when you want to go meatless but still fills you up.

    Reply
    • Carla says

      August 13, 2015 at 11:58 AM

      It sounds like you are in the same boat as me! I should go again this weekend and just buy alllll the tomatoes.

      Reply
  5. Courtney @ NeighborFood says

    August 13, 2015 at 11:40 AM

    This post made me want to go to a farmer’s market, eat ALL the pasta, and get my hands on some shiitake mushrooms. Love that photo! This is just the kind of dish I’m craving right now, and I love that it’s simple to throw together too!

    Reply
    • Carla says

      August 13, 2015 at 11:59 AM

      People go crazy over portobello. I say shiitake is where it’s at ;)

      Reply
  6. Leslie says

    August 17, 2015 at 7:49 AM

    Love love that you put mushrooms in your sauce! I’m a Barilla girl…it’s the only pasta I will buy!!

    Reply
  7. Taylor @ Food Faith Fitness says

    August 17, 2015 at 7:56 AM

    You know what’s the WORST? I haven’t been to a farmers market AT ALL this year.
    I know. I’m terrible.
    But this pasta makes me rethink that, because I need to dive face first into this tonight! Pinned!

    Reply
  8. Jennie @onesweetmess says

    August 17, 2015 at 11:36 AM

    There is so much to love about this dish, but the fact that it’s loaded with mushrooms has to be my favorite. Love Barilla!

    Reply
  9. Rachel Cooks says

    August 17, 2015 at 1:00 PM

    This is my kind of pasta! Love the creaminess and the mushrooms!

    Reply
  10. Lori @ Foxes Love Lemons says

    August 24, 2015 at 12:06 PM

    I hear you – I haven’t been to my farmer’s market nearly enough this summer. Mine only runs on Fridays and Saturday mornings. Except on Friday, there’s hardly anything there. And…I really just enjoy sleeping in on Saturday, and assume by the time I get my lazy but over there at like 11am, all of the good produce will be picked over. I need to just set an alarm and get up and do it next Saturday, because the vegetables are worth it! I love a great pasta meal like this that’s chock full of fresh veggies!

    Reply
  11. Nutmeg Nanny says

    August 25, 2015 at 7:36 AM

    What a delicious looking pasta dish! I sadly have not made it to a farmers market this summer either. What is wrong with me! Clearly I need to go ASAP because I need fresh veggies and this delicious pasta dish to put them in….yum!

    Reply
  12. Lauren @ Healthy Delicious says

    September 12, 2015 at 10:02 AM

    I’m swooning over how creamy and delicious that sauce looks!

    Reply
  13. Brian Wilson says

    August 29, 2020 at 12:39 PM

    A very simple recipe.I cooked the mushrooms on their own to brown them before adding the onion and garlic.Excellent flavours and the cream cheese is much more successful than ordinary cream.Will be having it again very soon.Thankyou for putting it on site. xx

    Reply
    • Carla says

      August 29, 2020 at 1:10 PM

      Happy to hear you enjoyed the recipe!

      Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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