Tomato Mushroom Pasta is easy to make on a weeknight in under 30 minutes. And you only need to use one pot! Minimal work and cleanup means you can enjoy a glass of wine instead of spending lots of time in the kitchen. Plus Tomato Mushroom Pasta is vegan and gluten free.
Some nights all I want to do is get dinner on the table as quickly as possible and then relax.
I don’t want to have to prep a lot of ingredients or wash a ton of dishes.
After a busy day, I want dinner now. And maybe even a glass of wine.
That’s why I love this Tomato Mushroom Pasta.
It’s almost as easy as it looks in this video:
And I got all the ingredients for a bargain at Grocery Outlet!
Have you shopped at Grocery Outlet?
Check out the deals at your nearby location! And if you sign up for their email newsletter, you’ll get a $3 coupon!
I love looking for grocery bargains including organics in their fresh produce and NOSH section (Natural, Organic, Specialty, Healthy).
I find so many vegan and gluten-free groceries at discount prices every time I stop in.
And they have wine!
(Be sure to check Barnivore to see if a wine is vegan.)
I can’t believe how amazing the prices are!
I bought everything to make this Tomato Mushroom Pasta at Grocery Outlet.
But weeknights I’m perfectly happy with a big bowl of pasta. And maybe a glass of wine.
Did I mention the 2.2 pound of organic gluten-free pasta I purchased was only $2.99? And the 8-pack of organic canned diced tomatoes was only $3.99!
Prices may vary were you live, but you get the idea of the amazing grocery bargains you can find at Grocery Outlet.
I hope you enjoy this Tomato Mushroom Pasta. If you make it, please tag Veggies Save The Day on Instagram and show me! Use the hashtag #veggiessavetheday so I don’t miss seeing what’s cooking in your kitchen.
Or you can post your photos on the Facebook page Veggies Save The Day.
Tomato Mushroom Pasta (30 minute meal)
- 8 ounces gluten-free pasta such as penne
- Olive oil for sauteing or use water if following an oil-free diet
- 2-3 cloves garlic minced
- 4 ounces mushrooms Cremini or white button, sliced
- 1-14.5 ounce can organic diced tomatoes
- Salt to taste
- Fresh basil leaves for garnish
Cook the pasta according to the package directions. Drain and set aside.
In the same pot used to cook the pasta, heat the oil, if using, over medium heat.
Add the garlic and stir until fragrant, about 30 seconds.
Add the mushrooms, and saute until some of their moisture has been released and they are starting to soften.
Add the can of tomatoes with their juices. Continue to saute, stirring often, for a few minutes until everything is heated through.
Add salt to taste.
Return the cooked pasta to the pot and toss to combine.
Divide the pasta among two bowls. Garnish with torn basil leaves and enjoy!