Tag Archives: tomatoes

Tomatoes and Mushroom Pasta

I’ll have to admit, grains are my favorite food group. They just make everything taste better! And this pasta is no exception. I loved how it tasted so fresh and light, and the chopped tomatoes were a really pleasant alternative to the usual red sauce.

I had slightly changed the original recipe that I had found in the Seventeen magazine (I love that magazine sooooooo much!) by replacing the white beans with mushroooms, just because I was out of the beans. I don’t know about you, but mushrooms are an on and off food for me. On some days I absolutely love mushrooms, but on other days I can’t even bear smelling them. It’s a bit curious. But they are so fun to chop though!(I especially love pulling the stems out. No pre-sliced mushrooms for me)

Now for the basil!  I used fresh basil leaves for this pasta. And truly, it made all the difference! Plus, the pasta you’re making just feels more special when you pick your ingredients, rather than buying them processed at a store. Not only do I have a basil plant (supplied by Lowe’s), but I also have a lettuce, carrot, tomato, and chili garden. But more on that later.

I did have a really interesting find while I was mixing up the pasta though. I found a sort of squeezed fusilli pasta piece. After taking a picture of it, I ate it.(Yes, I really have a knack for doing that) It was sort of tough in the middle, but still suitable. 😀

Tomatoes and Mushroom Pasta

4 servings

adapted from Seventeen Magazine’s Tomato and White Bean Pasta

  • 1 lb. uncooked fusilli pasta
  • 4 small tomatoes or 2 large ones
  • 1 tbsp olive oil
  • 3 cloves of peeled garlic
  • 1-1 1/2 cups of mushrooms
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 1/4 cup grated parmesan cheese
  • pepper and salt
  1. Cook pasta according to directions on package. Then drain out the water and put it aside.
  2. Meanwhile, chop the tomatoes into 1 in. pieces. In the same pot as before, heat the oil over medium heat. Add the tomatoes and garlic; cover and cook for 10-12 minutes. 5 minutes in, add the mushrooms.
  3. When the whole 10-12 minutes are done, turn off the heat and scoop out the whole pieces of garlic from the mixture and set aside.
  4. Smash those garlic cloves with a fork! Have no mercy! After your smashing, in they go back in to the pot.
  5. Add the drained pasta and basil. Mix. Sprinkle with Parmesan, pepper, and salt.

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Filed under Pasta & Noodles, Vegetables