Fresh Tomatoes and Mushroom Fusilli

Fresh and flavorful Tomatoes and Mushroom Fusilli uses simple ingredients for a comforting pasta dish! Sweet, ripe tomatoes pair perfectly with the earthy mushrooms and fresh herbs for a vegetarian weeknight dinner that is ready in only 30 minutes.

As much as I love pasta recipes, I love them even more when they are simple to make and still satisfying and flavorful! This fresh tomatoes and mushroom fusilli pasta comes together quickly proving once again that a great pasta dish doesn’t have to mean spending hours in the kitchen! 

With fresh ingredients like juicy tomatoes, earthy mushrooms, vibrant parsley the pasta sauce comes together easily and then is quickly tossed with fusilli pasta and fresh basil for a simple vegetarian pasta dinner that is ready in 30 minutes! It’s perfect for busy weeknight nights or lazy weekends. 

If you are a mushroom pasta lover like I am, try this creamy mushroom pasta, mushroom fettuccine and mushroom ravioli next! These pasta dishes are pure comfort food. 

Why You’ll Love This Recipe

• Meatless pasta recipe: Whether it’s meatless Monday or you are following a vegetarian lifestyle or vegan diet, this mushroom tomato pasta dinner idea can be enjoyed by all! 
• Quick and easy: This pasta dinner is ready in just 30 minutes!
• Fresh and flavorful: Simple ingredients like sun-ripened tomatoes from the garden or farmer’s market, Italian parsley and basil all add light mouthwatering taste. 
• Homemade pasta sauce: It’s light, satisfying and made from scratch! Everyone loves this easy recipe, even the Italian who has been known to have two plates of the fusilli. 

Tomato Mushroom Pasta Recipe Ingredients

• Sliced mushrooms: You will need two cups of fresh mushrooms. White, brown button, baby portobello mushrooms or cremini varieties can all be used. 
• Garlic cloves: Fresh cloves of garlic add aromatic taste. 
• Olive oil: Is needed for sautéing the mushrooms.
• Fresh Italian parsley: Adds clean, vibrant taste. 
• Oregano: Adds earthy taste and seasoning to your mushroom tomato pasta sauce.
• Salt: To enhance the taste in the tomato mushroom pasta sauce. 
• Water: This is needed for sautéing the mushroom to prevent burning.
• Basil: You can use 4-5 leaves of fresh basil or ½ teaspoon dried, although, fresh will add the best taste! 
• Ripe tomatoes: You will need 3-4 medium tomatoes that are chopped with seeds removed.
• Red pepper flakes: Chili flakes add slight heat but are optional.
• Fusilli pasta: Any short pasta works, you will need 3 cups total of cooked pasta.

How to Make Fresh Tomatoes and Mushroom Fusilli

To start this quick pasta dish, add olive oil, mushrooms, garlic, parsley, oregano, salt, hot pepper flakes and water to a large pan over medium heat.

Cook until a little bit of water is left stirring occasionally so the mushrooms don’t burn but are tender. If you like your mushrooms browned, cook for a few minutes more.

Gently mix in the chopped tomatoes and basil and cook until tomatoes are tender and thickened approximately 10 minutes. 

Toss mushroom sauce with the cooked al dente pasta and a little pasta water. Serve this easy pasta recipe immediately.

Variations

• Fresh spinach: Add some fresh or frozen spinach near the end for a simple simple spinach and tomato pasta.
• Roasted tomatoes: It’s an extra step, but roasting your tomatoes first before adding them to the sauce would add an extra layer of smoky flavor just like in this bucatini and Parmesan roasted tomatoes pasta.
• Onion: Add some chopped yellow onion when sautéing the mushrooms for some additional aromatic taste. 
• Tomato paste: Add in one or two Tablespoons tomato paste for an even richer tomato sauce. 
• Creamy sauce: For a more creamy sauce add cream cheese, some ricotta or a splash of heavy cream.
• Cheese: Add some Parmesan cheese or pecorino cheese as garnish before serving.

Tips for Making This Pasta Dish

• Salt the pasta water: Once your water is boiling add salt. Salting the pasta water will add flavor to both the pasta and sauce. I like to add one Tablespoon of salt per one pound of pasta. 
• Reserve pasta water: I like to reserve at least a cup of pasta water to thin the tomato sauce as needed. 
• Timing: Timing is everything when making a pasta dish as you will want to toss your pasta immediately with the sauce so the pasta does not clump together. 
• Mushrooms: Use whatever type you prefer! White buttons, brown mushrooms, cremini mushrooms, shiitake mushrooms or a combination of all work! You can even grate them for a meaty richness. 
• Fresh squeeze of lemon: A fresh squeeze of lemon juice at the end can help brighten all the flavors of this tomatoes and mushroom fusilli pasta recipe! 

Serving Suggestions

While this Italian fusilli pasta recipe is a delicious dinner in itself, serving it with a light salad and crusty Italian bread is always welcome at the table! 

When I am serving guests, I love to start with Italian bruschetta and include a few sides like Italian white bean salad or sauteed chicory greens. 

What variety of tomato is best to use?

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. 

Which type of pasta shape should I use? 

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! 

Can this tomato fusilli pasta be made in advance?

Yes, this pasta can be made up to two days in advance. Store in the refrigerator in an airtight container.

Can I freeze leftovers of mushroom tomato pasta? 

I don’t recommend freezing leftovers as the texture of the tomatoes and mushrooms will change upon thawing.

Whether you eat this Fresh Tomatoes and Mushroom Fusilli pasta dish with, friends, family or on your own, I hope you enjoy it! Buon Appetito!

Updated from April 18, 2015.