Fusilli with tomato and mushroom sauce – Vegetarian

This quick and easy vegetarian pasta is a perfect go-to for busy days. The rich tomato and mushroom sauce pairs beautifully with fusilli, creating a comforting, flavorful dish in no time. The best part? Pasta offers endless possibilities – just let your imagination run wild!

Ingredients: (For 4 servings)

• 250 g fusilli pasta
• 400 g tomato-based pasta sauce
• 1 can of diced tomatoes in sauce (400 g)
• 300 g mushrooms
• 2 medium red onions
• 50 g butter – For a vegan version, use olive oil
• 4-5 cloves garlic
• a few sprigs of fresh basil
• a few sprigs of fresh oregano
• 2 tablespoons sugar
• salt + pepper
• Basil leaves for serving

Preparation:

Wash and slice the mushrooms. Peel and slice the onion. Peel and finely chop the garlic. Wash and finely chop the greens.

Cook the pasta in salted water according to the package instructions. Once done, drain and set aside.

In a non-stick pan, melt the butter, then add the chopped onion and sauté until soft. Add the mushrooms and cook until tender and most of the liquid has evaporated. Stir in the pasta sauce and tomato paste, and let it simmer over medium heat for a few minutes until the sauce thickens slightly. Add the sugar, mix well, and cook for another minute.

Next, add the chopped garlic, stir, and cook for another minute. Add the cooked and drained pasta, mix thoroughly, and let it heat through for 1–2 minutes, stirring occasionally. Turn off the heat, then stir in the chopped herbs and season with salt and pepper to taste.

Serve warm, with a glass of white wine. 🙂

If you try the recipe, let me know how you liked it! 😊

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