Fresh Tomatoes and Mushrooms Fusilli

Name: Fresh Tomatoes and Mushrooms Fusilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups sliced mushrooms; 1-2 cloves garlic minced; ¼ cup olive oil; 2 tablespoons fresh Italian parsley chopped; ½ teaspoon oregano; ½ teaspoon salt; ¼ cup water; 4 leaves or 5 fresh basil chopped or 1/2 teaspoon dried; 3-4 medium ripe tomatoes chopped seeds removed; 1-2 dashes hot pepper flakes if desired; 3 cups cooked fusilli pasta (2½-3 cups dry pasta); 2-3 tablespoons freshly grated Parmesan cheese

User Reviews

4.7

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
289 kcal
Course
Main Course
Cuisine
Italian

Fresh Tomatoes and Mushrooms Fusilli

Gianna Palmer

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Fusilli with Fresh Tomatoes and Mushrooms and delicious, healthy fresh pasta dish. Fast and easy, the perfect dinner pasta

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Ingredients

Servings

2 cups sliced mushrooms 200 grams
1-2 cloves garlic minced
¼ cup olive oil 60 grams
2 tablespoons fresh Italian parsley chopped 7 grams
½ teaspoon oregano 1/2 gram
½ teaspoon salt 2 1/2 grams
¼ cup water 60 grams
4 leaves or 5 fresh basil chopped or 1/2 teaspoon dried 1/2 gram
3-4 medium ripe tomatoes chopped seeds removed
1-2 dashes hot pepper flakes if desired
3 cups cooked fusilli pasta (2½-3 cups dry pasta)

EXTRAS

2-3 tablespoons freshly grated Parmesan cheese

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Instructions

In a large pan add the olive oil, mushrooms, garlic, parsley, oregano, salt, hot pepper flakes and water. Cook on medium low heat, stirring occasionally (so mushrooms don't burn), continue to cook for a couple of minutes until only a little bit of water is left, but the mushrooms are tender (we like our mushrooms a little bit browned so continue to cook a couple of minutes extra if you like them that way also).
Gently mix in the tomatoes and basil and cook until tomatoes are tender and thickened (approximately 10 minutes). Add the pasta and 2-3 tablespoons of pasta water, toss on medium high heat for 30-60 seconds. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!

Notes

Roma tomatoes, Campari tomatoes or any ripe garden tomato works in this mushroom and tomato pasta recipe! Just remember to remove the seeds and chop into smaller pieces. Cherry tomatoes would work, just halve them and no need to remove the seeds.
Any short pasta shape works for this mushroom and tomato pasta recipe. Since this is a light red sauce, I love how the sauce fills the nooks and crannies of a spiral shaped pasta. Penne pasta or rigatoni would also be great!
This pasta dish can be made up to two days in advance. Store in the refrigerator in an airtight container.

Nutrition Information

Show Details

Calories 289kcal (14%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 305mg (13%) Potassium 434mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1042IU (21%) Vitamin C 17mg (19%) Calcium 27mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 289 kcal

% Daily Value*

Calories	289kcal	14%
Carbohydrates	33g	11%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	305mg	13%
Potassium	434mg	9%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1042IU	21%
Vitamin C	17mg	19%
Calcium	27mg	3%
Iron	2mg	11%