This Baby Tomato Mushroom Pasta is a super easy pasta recipe for one, made with 8 simple ingredients and can be made in less than 20 minutes! Perfect for busy days you don’t feel like spending too much time in the kitchen.
Vegan and Gluten Free Pasta Recipe
This Baby Tomato Mushroom Pasta recipe is also vegan and gluten free, providing you’re using gluten free pasta. I used yellow lentil spaghetti which is one of my favourite pasta varieties . My second choice would be spelt spaghetti.
A Perfect Summer Recipe
Now that the weather is getting warmer and warmer, we always start having more and more pasta. I think of summer as a perfect time to make dishes like this – so much gorgeous veggies out there and the recipe is so easy, and quick that’s what you want in summer, right?! To spend as little time in kitchen as possible.
When I think of pasta, first ingredients that come to mind are fresh basil, tomatoes and olive oil. So when I have these at hand, there are no worries cause I know I can make something really delicious with it. I didn’t add fresh basil to this simple recipe, but I have my beloved smoked paprika to bring an extra flavour punch to this super delicious meal.
How to make this Baby Tomato Mushroom Pasta
To make this recipe you will literally need 20 minutes to be done with both preparation and cooking. First boil the water for pasta and cook it according to the instructions. Prepare the veggies – cut the tomatoes, slice the spring onions and mince the parsley. Next saute the veggies with spices and add the cooked pasta – easy peasy!
Notes
- My main ingredients in this Baby Tomato Mushroom Pasta are baby tomatoes and mushrooms (obviously) and the dominant spice is smoked paprika but I also made this recipe with eggplant instead of mushrooms and loved it the same.
- Use any pasta you like – great gluten free versions are rice pasta, legume pasta (lentil, chickpea, black bean and edamame), spelt for wheat free
- You can use smoked chili instead of smoked paprika for a spicier dish.
Other simple and delicious pasta recipes to try:
If you tried this Baby Tomato Mushroom Pasta or any other recipe on my blog please let me know if you liked it by leaving the comment below.
Baby Tomato Mushroom Pasta
Ingredients
- pasta of choice I recommend spelt spaghetti or for gluten free version, lentil spaghetti
- 1/2 cup baby tomatoes halved
- 1 cup baby sized button mushrooms
- 1 tsp smoked paprika
- chili to taste
- 2 pieces spring onions
- salt and pepper to taste
- 3 tsp Extra Virgin Olive Oil
- 1/2 cup almond cream or soy cream
- 1 tbsp Shoyu naturally brewed soy sauce
- smal bunch fresh parsley minced
Instructions
- Saute on strong flame mushrooms and chopped spring onions, with spices.
- Add pinch of salt and 1 tsp Shoyu
- When mushrooms are starting to soften, add halved baby tomatoes.
- Then add cream and rest of shoyu.
- Saute for maybe a minute longer, until the mushrooms are done
- Sprinkle minced parsley and fold in cooked pasta.
- Check if it needs more seasoning.
- I like adding a drizzle of Extra Virgin Olive Oil for even more flavor
Notes
- My main ingredients in this Baby Tomato Mushroom Pasta are baby tomatoes and mushrooms (obviously) and the dominant spice is smoked paprika but I also made this recipe with eggplant instead of mushrooms and loved it the same.
- Use any pasta you like – great gluten free versions are rice pasta, legume pasta (lentil, chickpea, black bean and edamame), spelt for wheat free.
- For a spicier dish you can use smoked chili instead of smoked paprika.
Pasta s mini rajčicama i gljivama
Super brza pasta – opet! Zašto ne kad je fino i brzo gotovo?!
Kako postaje toplije i približava nam se ljeto, tako mi se sve više jede pasta na sto načina, a osobito ako uključuje svježe rajčice i bosiljak. Ovdje nema bosiljka ali je tu zato dimljena paprika (ili dimljeni čili) za poseban i aromatičan okus.
A ovo vam je i odlično jelo kad vam se ne da biti predugo u kuhinji ili kad doma dođete gladni k’o vuk a ništa nema gotovo. Ovu pastu s Mini rajčicama i gljivama ćete napraviti za čas! Trebat će vam 20tak minuta i već možete navaliti 🙂
Evo i recept da ne dužim 😉
Vrijeme pripreme: 20minuta
Za jednu porciju
Sastojci
- špageti od leće ili od pira
- 1/2 šalice cherry rajčica
- 1 šalica malenih šampinjona
- 2 mlada luka
- 1 žličica dimljene paprike
- Malo čilija
- 1 žlica Shoyu – prirodno fermentiranog soja sosa
- Maslinovo ulje
- Sol, papar
- Pola šalica bademovog ili sojinog vrhnja
Postupak
- Pirjati gljive s mladim lukom i začinima i prstohvatom soli na maslinovom ulju, dodati mini rajčice i još kratko propirjati.
- Kad su gljive omekšale, dodati vrhnje i ostatak shoyu-a. Još kratko propirjati i dodati peršin i skuhane rezance.
- Ja još onda dodam malo maslinovog za okus.
- Uživajte!
Illy
Hej, odlican rct ali ne vidimkad ide mladi luk? Tnx
Maja ∣ Delicious & Healthy by Maya
Bok:)
Hvala ti puno! Ah, ispustila sam to u hr verziji. Evo ispravljeno 😉 Hvala na upozorenju.
Puno pozdrava!
Maja