Mushroom & Tomato Pasta

This mushroom and tomato pasta is a vegetarian dish that is delicious and ready in no time. With just a few simple ingredients you can have a delicious pasta plate that everyone will love.

Servings: 2

Ingredients:

160 grams of spaghetti

300 grams of Portobello mushrooms (thinly sliced)

250 grams of tomato sauce

2 small garlic cloves (minced)

1/2 medium onion (chopped)

1/2 cup of Parmesan cheese (finely grated)

Olive oil

1 tsp of parsley (chopped)

Salt

Fresh black pepper

Preparation:

In a large pot bring salted water to a boil and cook the pasta according to the package instructions, minus 1 minute. Reserve about 60 ml (1/4 cup) of the cooking water before draining the pasta.

In a medium size pan add a drizzle of olive oil and bring to a medium heat. Add the onions and cook until translucent, then add the garlic. Do not let it brown. Add mushrooms and cook for about 5 minutes.

Pour in the tomato sauce, add the Parmesan cheese and chopped parsley. Stir until all ingredients have incorporated and season with salt and pepper. Simmer for about 5 minutes, stirring occasionally.

Add the cooked pasta to the pan and the reserved pasta water. Adding the starchy water will help thicken the sauce and it will also stick better to the pasta. Toss gently and cook at low heat another 3 minutes.

Serve immediately and garnish with additional Parmesan cheese and parsley.