Quick & Easy Creamy Tomato Mushroom Pasta

by Angela (Oh She Glows) on February 11, 2013


This weekend, I had one thing on my mind: comfort food.

and tea. Lots of tea.


It’s probably not the proper thing for me to admit as a grown ass woman (sorry, it sounded much better than typing “adult”), but I absolutely love snow storms. They always bring me back to my childhood. I remember going to bed super excited and as soon as my eyes opened in the morning, I’d rush over to the window to peek out. Actually, come to think of it, I’d usually wake up in the middle of the night and peek out the window to “check on things”.

In the morning, I was either 1) super disappointed and let down by the weather man/woman or 2) CRAZY EXCITED because school was cancelled!

I bet you can guess how I felt waking up on Friday morning. I screamed to Eric, “let’s go play in the snow later!” As you can guess, he did not share my same enthusiasm.


We’ve had very little snowfall over the past few winters, so it was nice to get a good dose of snow for once. As a child growing up in the Maritimes, snow storms are in my blood. Don’t get me wrong, I’m counting down the days until spring, but sometimes a good snow day is just what you need to feel alive again.

Cozy weather called for clean-out-my-pantry comfort food. This pasta dish was thrown together based on what I had kicking around and it turned out good enough to share. The best part is, it came together in about 20 minutes or so. Easy comfort food…my favourite kind.


Quick and Easy Creamy Tomato Mushroom Pasta

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Yield: 3 servings


  • 2-3 servings of pasta (I used fusili)
  • 1 tsp extra virgin olive oil
  • 1 small sweet onion, diced
  • 3 garlic cloves, minced
  • 8-oz sliced cremini mushrooms (2-3 cups sliced)*
  • 1-1.5 cups canned diced tomatoes, to taste
  • 3/4 cup fresh basil leaves, chopped
  • 1/4-1/3 cup nutritional yeast, to taste
  • 1.5 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp fine grain sea salt, or to taste


1. Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.

2. Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent.

3. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.

4. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.

5. Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately with Cheezy Garlic Bread if you’d like.


I was excited to find out over the weekend that I’ve been nominated for the best Healthy Cooking Blog award over on The Kitchn. If you enjoy Oh She Glows and think my blog is worthy of such an award, I would love your vote of support! You can sign in with Twitter, Facebook, or if you have one, your Kitchn account. Be sure to check out the other categories too.

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{ 18 comments… read them below or add one }

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Melanie April 18, 2013 at 4:31 pm

This dish is delicious! I have a 6 week old baby (as well as two other kids) so quick and easy meals are a must right now. This one fits the bill. Everybody in the family loves it. I make it weekly.thanks Angela!


Luisa July 12, 2013 at 6:35 pm

This is so delicious and ridiculously easy. Love how creamy it is. Thanks so much for sharing.


FreeThoughtStorm July 22, 2013 at 4:52 pm

Just made this for dinner with whole grain pasta. Very good! I bought a container of nutritional yeast a few months ago and have been struggling to use it up. I’ll be adding this to my regular rotation for sure. Thanks!


Melanie July 28, 2013 at 4:37 pm

I make this regularly for my family and we all love it. I sometimes substitute zuchinni for the mushrooms, especially at this time of year when I have more zuchinni than I know what to do with! Quick an deasy to make, very baby and kid friendly :)


Katherine September 19, 2013 at 5:43 pm

I made this today, because I am working 43 hrs over the 3 days and need the carbs. It was quick and yummy.


zee November 2, 2013 at 7:10 pm

Made this for dinner tonight. My 2 kids ages 1 and 3 ate it all up as well as my husband who doesn’t even like mushrooms. It was perfect. Its a family recipe now. :)


sandra January 14, 2014 at 7:04 pm

I just made this tonight with zucchini and chickpeas because I did not have mushrooms on hand. I really enjoyed it! It was easy and very tasty. thank you!


Katie January 28, 2014 at 7:30 pm

I made this for dinner tonight and it was AMAZING!!! :) I love your website!!


Shelby March 1, 2014 at 12:42 am

I haven’t been able to find a good way to use nutritional yeast until now: this dish is AMAZING ! After being vegetarian for seven years I just became vegan about a month ago, so I just wanted to say that your website has been such a helpful resource for me to find good dinner/snack recipes. Thank you. :)


Hazel April 1, 2014 at 1:41 pm

Just finished this dish; filling, delicious, and I had all the ingredients already in my cupboard/fridge! I’m newly vegan, and I don’t know what I would do without your recipes! Keep them coming, and thank you :)


Kate April 24, 2014 at 11:58 am

Simple and delicious! My vegan and non-vegan family members both loved it!


Patch July 23, 2014 at 12:48 pm

I am a student in Scotland and i’m currently cooking this for my flatmate! I used loads of basil because we’re both big fans of that herb, and i’m serving it with wholewheat pasta. The recipe says it serves 3, but really it serves one normal vegan [me] and one ravenous weirdo [my flatmate].
It tastes just as good as it looks and is currently filling my kitchen with the most wonderful smell!
Big thanks for this quick, easy, cheap and delicious recipe. :)


Julia February 23, 2015 at 2:32 pm

I made this dish for Valentine’s Day this year, and the SO loved it so much that when we had company a few days later, I made it again! No one who came over was vegan, but they were all impressed with this dish– most of them had seconds! Needless to say, there were no leftovers. But this was so easy to make, I think I’m going to do it again sometime soon! This sauce tastes amazing when paired with Trader Joe’s vegetable rotelle, too!


Alyssa March 14, 2016 at 7:28 pm

Made this for supper tonight, and it was another winner (no surprise there!).


Kristina October 1, 2016 at 4:42 am

Hi! This recipe looks great, but I live in Germany at the moment and haven’t been able to find nutritional yeast here :( Any ideas for a substitution?


Louise June 15, 2017 at 4:55 pm

This looks amazing! Can anyone tell me exactly how much of a 16 oz bag of fusilli pasta they used to make this? :)


Darleen J Francis February 17, 2018 at 11:40 am

Can I make the sauce a day ahead?


Angela (Oh She Glows) February 20, 2018 at 11:00 am

Hi Darleen, I haven’t tried making it the day before, but I think it should be fine. The only thing I would try if doing it myself is to leave out the fresh basil when making it in advance (I worry that its flavours may dissipate overnight?), and stir it in just after reheating. I hope this helps!


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