40-Minute Mushroom Sauce for Spaghetti
A quick and flavorful mushroom sauce that’s perfect for spaghetti. Packed with fresh herbs, sautéed mushrooms, and a touch of wine, it’s hearty, wholesome, and ready in just 40 minutes. Perfect for weeknight dinners, meal prep, or anytime you crave a satisfying plant-forward pasta meal.
Equipment
- 1 Large Saucepan – for cooking the mushroom sauce
- 1 Large Pot – optional, for boiling spaghetti
Ingredients
- 10 –12 ounces dried spaghetti
- 3 ½ tablespoons extra virgin olive oil divided
- 1 pound fresh mushrooms cleaned and de-stemmed (½ thinly sliced, ½ finely diced)
- 2 –3 cloves garlic finely chopped
- 1 ½ tablespoons fresh thyme leaves
- ¾ teaspoon Italian seasoning
- 1 tablespoon tomato paste
- ½ cup red wine
- 1 14.5-ounce can fire-roasted tomatoes
- 1 ½ cups prepared tomato pasta sauce
- ½ cup grated Parmesan or Pecorino Romano cheese divided (or vegan alternative)
- ¼ cup fresh basil chopped and divided
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Optional – Prepare the Spaghetti Pasta: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously season the water with salt to enhance the pasta’s flavor. Add the dried spaghetti and cook until it is just one minute shy of al dente, following the package instructions (typically 8–9 minutes). Drain the pasta, reserving about 1 cup of the cooking water for later use. Set both the cooked spaghetti and pasta water aside. Tip: You can start this step while preparing the mushrooms so everything comes together seamlessly.
- Sauté the Sliced Mushrooms: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat until it shimmers. Carefully add the thinly sliced mushrooms in a single layer and let them cook undisturbed for 4 minutes. This allows them to brown beautifully. After 4 minutes, stir the mushrooms gently, then continue cooking for an additional 3–5 minutes, stirring occasionally, until they are golden brown and tender. Season lightly with salt and pepper to enhance their natural earthy flavor. Remove the mushrooms from the pan and set aside on a plate.
- Cook the Diced Mushrooms: Reduce the heat to medium and add the remaining 1 ½ tablespoons of olive oil to the same pan. Add the finely diced mushrooms and cook them undisturbed for 2 minutes. Stir occasionally and continue cooking until the mushrooms turn a lovely golden color, approximately 2–3 minutes. This step builds a deep, concentrated mushroom flavor that forms the base of your sauce.
- Infuse with Garlic and Herbs: Once the diced mushrooms are golden, stir in the finely chopped garlic, fresh thyme leaves, and Italian seasoning. Season lightly with salt and pepper. Cook this mixture for about 1 minute, or until fragrant, stirring constantly to prevent burning. The combination of herbs and garlic will create a savory, aromatic foundation for the sauce.
- Add and Caramelize Tomato Paste: Add 1 tablespoon of tomato paste to the pan and stir to coat the mushrooms evenly. Cook for 1–2 minutes, allowing the tomato paste to caramelize slightly. This enhances its natural sweetness and adds a rich depth to the sauce. Be sure to stir continuously so the paste doesn’t stick or burn.
- Deglaze with Red Wine: Pour ½ cup of red wine into the pan, using a wooden spoon to scrape up any browned bits from the bottom.These bits, called “fond,” add intense flavor to the sauce. Let the wine simmer for 2–3 minutes, allowing most of it to evaporate while leaving a subtle, savory richness behind.
- Add Tomatoes and Simmer: Stir in the fire-roasted tomatoes along with their juices and the prepared tomato pasta sauce. Increase the heat to bring the sauce to a gentle boil, then immediately reduce the heat to maintain a steady, gentle simmer. Add ¼ cup of grated Parmesan or Pecorino Romano cheese and season with salt and pepper to taste. Let the sauce simmer for 10–12 minutes, stirring occasionally, until it thickens slightly or reaches your preferred consistency. Half of the chopped fresh basil can also be added during this simmering step for a fragrant, herbal note.
- Combine Spaghetti and Sautéed Mushrooms: Add the cooked spaghetti noodles and the reserved sautéed sliced mushrooms to the simmering sauce. Using tongs or two large spoons, gently toss the pasta and sauce together for 1–2 minutes until the spaghetti is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water, 1–2 tablespoons at a time, until the sauce reaches your desired consistency.Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Transfer the mushroom spaghetti to individual serving bowls or a large serving platter. Sprinkle the remaining grated cheese over the top and garnish with the leftover fresh basil. Serve immediately while hot for the best flavor. This dish pairs beautifully with a light side salad or crusty bread for a complete Italian-inspired meal.
Notes
- Use a mix of mushroom varieties, such as cremini, button, or shiitake, for a richer flavor and texture.
- For a chunkier, rustic sauce, keep half the mushrooms sliced; for a smoother sauce, finely dice all mushrooms.
- High-quality olive oil and fresh herbs make a noticeable difference in flavor.
- Adjust the red wine and tomato ratios to suit your taste preference or dietary needs.
- Reserve some pasta cooking water to adjust sauce consistency without diluting flavor.
- This recipe can be easily doubled for larger gatherings or scaled down for smaller portions.
- Optional: use vegan Parmesan and plant-based pasta for a completely plant-based version.
