the taste space

Creamy Mushroom Tomato Pasta

Posted in Mains (Vegetarian) by Janet M on June 2, 2013

Creamy Mushroom Tomato Pasta

What is the most underrated herb?

Some herbs get all the love: basil, thyme, rosemary, oregano and mint were easy picks when I started my herb garden a few years ago. I also planted sage last year since it was easy to grow, while still mostly unfamiliar. I also really enjoy lemon verbena, although I only ever used it as a tisane (it would make delicious ice cream, though).

Sadly, most of my herbs died over the winter, despite living in the warm comfort of our kitchen. One plant was hardy enough to survive our kitchen winter and popped its head out again: chives. And despite growing them for 3 summers, I rarely used them in my cooking.

While I caved and bought some new plants last month (it was Red Russian kale! and basil!) at my local grocer, my basil has not yet grown enough for a harvest just yet. So, I improvised for this recipe. A chunky yet creamy tomato mushroom sauce. Yes, fresh basil would be delightful. I compromised. Instead, I used dried basil and added fresh chives. (I thought perhaps some pesto could substitute for the fresh basil but my Mom suggested going with the chives instead).

My Mom did not lead me astray: it was very good.  This is a quick-and-easy chunky tomato sauce, with big chunks of tomato, chopped mushrooms and giant corona beans that I snuck in at the last moment. Just like when I made The World’s Healthiest Bolognese Sauce, nutritional yeast added creaminess with a hint of cheesiness. The dried herbs worked well and the chives gave a different twist to the sauce.  Next time, though, I may try the tomato-pesto sauce, too – it isn’t a novel idea.

Although I wanted to serve this with soba noodles, the sauce was too chunky for such delicate pasta. Instead, I pulled out a chunky noodle. We have tried a few bean-based pastas, but this was a different brand and a different bean. Made with chickpeas but still fusilli, though. A fun shape and it worked well with the sauce.

Creamy Mushroom Tomato Pasta

This is my submission this month‘s Simple and In Season and to this month‘s Herbs on Saturday.

Creamy Mushroom Tomato Pasta
Adapted from Oh She Glows

1 tbsp coconut oil
1 onion, diced
3 cloves garlic, chopped
3 cups chopped mushrooms (I used 2 large portobello caps)
28 oz can diced tomatoes, undrained
3/4 cup cooked white beans (I used cooked corona white beans from Whole Foods- this could easily be doubled)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp Aleppo chili flakes
1/4 cup nutritional yeast
2-3 tbsp chopped fresh chives
salt, to taste

3-4 servings pasta (I used Maria’s Chickpea Fusilli)

1. Boil your water for your pasta.

2. Meanwhile, in a large skillet over medium heat, heat oil. Once hot, add onion and saute for 5 minutes. Sprinkle with salt. Add garlic and mushrooms and saute until the onion is translucent and the mushrooms have cooked down, another 10 minutes or so, stirring occasionally.

3. Deglaze the pan by adding in the canned tomatoes (with juices). Stir in the beans, basil, oregano, thyme, chili flakes, nutritional yeast and chives. Simmer until the sauce has reduced and thickens, around 10 minutes more.

4. Cook your pasta, drain and add to the sauce. Serve warm.

Serves 4.

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14 Responses

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  1. Karen said, on June 2, 2013 at 7:18 AM

    What an absolutely GORGEOUS entry for Herbs on Saturday thanks Janet! I always love seeing what you make for this event, as well as Tea Time Treats too…..you have such lovely and original recipes and your photos are stunning too! Karen

  2. Johanna GGG said, on June 2, 2013 at 9:47 AM

    My herb garden is full of contrarian herbs – ie only the ones I don’t use often are the ones that grow – I wish I could be more successful with basil because I have stopped buying most herbs as dried because they just don’t give the same taste and I think I forget to use them. I do love the nutritional yeast flakes for creaminess and the chives – I have a few recipes that use chives which I sometimes make without chives but when I use chives it makes a difference

  3. lani said, on June 2, 2013 at 1:33 PM

    Don’t know your email so didn’t know how to ask this question to you:

    I know you live in Toronto, but we are going to Montreal for a convention in august. Do you know of any good vegan restaurants??
    Best,
    Lani

  4. Gabby @ the veggie nook said, on June 2, 2013 at 1:35 PM

    I think chives sound wonderful for a pasta! They are so fresh and just taste of spring! Lovely compliment to the earthy mushrooms as well.

  5. Tina said, on June 2, 2013 at 4:19 PM

    Yum, that looks so good!

  6. Joanne said, on June 2, 2013 at 9:48 PM

    I’ve never thought to add chives to tomato sauce but your mom is definitely onto something!

  7. susan said, on June 3, 2013 at 10:59 AM

    My comment isn’t about this recipe but what I picked up from your preview statement “that you love lemon verbena and use it as a tisane”…..well, so do I for many many years! I was so happy to read that ! I’m not alone anymore. In my 88 years, you are the first ! This is a very well known herb in Europe but not in many homes in America that I know of. Susan

  8. lucia said, on June 4, 2013 at 1:54 AM

    I love fusilli! Great recipe! :)

  9. staygoldandhealthy said, on June 9, 2013 at 11:05 PM

    Looks awesome! Now I have another recipe to try over the weekend :D

  10. […] them. She was the one to introduce overnight oat parfaits to me. My favourites so far have been her Creamy Mushroom Tomato Pasta, Millet Bowl with a Mushroom Gravy and Kale, Warm Lentil, Bulgur and Vegetable Skillet with a […]

  11. […] from Taste Space: Creamy Mushroom Tomato Pasta – A wonderful entry with oregano, basil and […]

  12. […] 31. Janet at The Taste Space sent across her Creamy Mushroom Tomato Pasta. […]


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