{Gluten Free, Dairy Free, Vegan}
An easy and quick meal, ready in only 20 minutes!
Last night, after I came home from taking my daughter Sophie swimming, I found myself in front of the fridge, looking for ideas on how to feed all of us in the shortest time possible. You see, after a certain hour, my son Phoenix starts sending signals of distress, in other words he is extremely tired and cries until bedtime. This usually gives me very little time to make dinner, or to get anything else sorted around the house.
So, I looked at the fridge and saw half a packet of mushrooms that seemed to have not much life left and I still had some tomatoes laying around. Tomatoes, mushrooms and 20 minutes? Well, that can only mean one thing! Pasta with tomatoes and mushrooms!
The sauce is extremely easy to make and usually cooks in only 10 minutes, same as the pasta. Put in a few more minutes for the chopping of the vegetables involved and voilà, dinner is served in under 20 minutes!
First of all, you need to boil the water for the pasta. To optimize the time, I usually boil the kettle and pour the boiling water in a large saucepan. While you wait for the water to boil, start chopping the vegetables and put in a large frying pan with some oil, garlic and parsley. This is your sauce, easy right?
Now all you have to do, is to cook some pasta in the hot boiling water and wait 10 minutes for the pasta and the sauce to be ready. I usually wash up any leftover plates and glasses I have around the kitchen while I wait. It’s a great way to make the most of those 10minutes! 😉 Once the pasta is ready, drain it and sauté with the sauce for a minute. Done! 🙂
Ingredients (serves 2)
- 400g fresh juicy tomatoes
- 150g mushrooms
- 3 cloves of garlic
- 2 Tbsp extra virgin olive oil (plus extra to serve)
- A handful of fresh chopped parsley
- Salt
- 160g spaghetti (use Gluten Free if required)
Directions
- In a large saucepan, bring some water to the boil and season with some salt.
- In the meantime, chop all the tomatoes, the garlic, the mushrooms and the parsley.
- In a large frying pan warm 2 Tbsp of extra virgin olive oil, add the garlic and fry for a couple of minutes. Add the chopped tomatoes, mushrooms and parsley. Season with salt and let it cook for around 10 minutes.
- Pour the pasta into the boiling water and cook according to cooking instructions, usually around 9-10 minutes.
- Drain the pasta and add to the sauce. Sauté for a minute, drizzle with a little extra olive oil and serve.
TIP: This recipe serves 2 people with plenty of sauce. The sauce would be enough to be used with double the amount of pasta, to serve 4 people. Just add a little extra olive oil at the end.
Great post! This is one of my favorite recipes too while using mushrooms and tomatoes. Quick, easy and not as heavy on the waist as the white sauce mushroom pasta. Win win 😊
LikeLiked by 1 person
Yes, totally agree, it’s very light and refreshing! 🙂 x
LikeLiked by 1 person
This looks so good! I love that it only takes 10 minutes. What is your favorite brand of gluten free pasta? Since we moved I can’t seem to find a good brand. Before we moved, we used Delallo but can’t seem to find it here in Arizona. I might try a lentil pasta.
LikeLiked by 1 person
It is very hard to find a good brand. I am lucky because I’m from Italy and every time I go visit my parents, I bring back some gluten free pasta with me. Gluten free pasta in Italy is cheaper and it tastes so good! I love the Barilla one. But here in the UK, I usually get the supermarket’s own brand. Unfortunately I never tried any GF pasta in the US, so I couldn’t recommend 😦 When did you move to Arizona? I lived there for a year, oh my I miss that sun! X
LikeLiked by 1 person
We moved two days after Christmas, it’s been busy! I’ve been enjoying the sun 🙂. Thanks for replying!
LikeLiked by 1 person
Oh wow, so not long ago! Where are you originally from? X
LikeLiked by 1 person
Ohio. So I cold there!
LikeLiked by 1 person
Wow that must be very different then!
LikeLiked by 1 person
Sorry for all the comments. Didn’t mean to put the “I” in there.
LikeLiked by 1 person
Oh don’t worry! I live having comments! 🙂
LikeLiked by 1 person
This sounds so good 🙂
LikeLiked by 1 person
Thank you! It’s one of my go-to recipes for quick pasta meals 🙂 x
LikeLiked by 1 person
It’s very similar to one of mine that I’m hoping to post about next week 🙂
LikeLiked by 1 person
Great! I’m looking forward to hear all about it! 🙂 x
LikeLiked by 1 person
My oh my! I’m hungry already. I’ll for sure prepare this spaghetti tomorrow.
Nice post. 😉
LikeLiked by 1 person
I hope you try it, it’s really good and easy to make! 🙂 x
LikeLiked by 1 person
Sure it is. I will definitely try it.
LikeLiked by 1 person
Looks wonderful! Thank you for sharing:)
LikeLiked by 1 person
Thank you Susan! 😘
LikeLiked by 1 person
Yup can’t beat this, definitely a friday use up recipe
LikeLiked by 1 person
Yes! I agree! 🙂
LikeLike
Pasta is my absolute fave ❤ I tend to end up making dinners like this too – I get back from uni at 8pm some nights having been out all day and just want something really quick.
LikeLiked by 1 person
Yep! I love pasta too, it’s so cheap and quick to make and you can pretty much make a sauce out of anything! 🙂 x
LikeLiked by 1 person
Exactly. It’s just about the only thing that I have found easy to make gluten free and IBS friendly 🙂
LikeLiked by 1 person
I love recipes like this! Simple but so delicious!
LikeLiked by 1 person
I know, me too and they are great in summer too! 🙂
LikeLike
Reblogged this on Oh Yes, They Did and commented:
What a great quick meal idea!
LikeLiked by 1 person
Thank you for reblogging this! 🙂 x
LikeLiked by 1 person