Mushroom & Carrot Pasta Recipe – Quick Skillet Italian Dinner

Last Updated on 4 months by Neha Deshmukh

Mushroom & Carrot Pasta Recipe – Quick Skillet Italian Dinner

Introduction

Okay, let’s be real – sometimes you just need a comforting, flavorful meal that doesn’t take all day to make. This Mushroom & Carrot Pasta is exactly that! I first stumbled upon this recipe when I was craving something hearty and veggie-packed, and it’s become a regular in my kitchen ever since. It’s a delightful blend of earthy mushrooms, sweet carrots, and a tangy tomato sauce, all tossed with perfectly cooked pasta. Trust me, it’s a weeknight winner!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s quick – ready in about an hour, with only 20 minutes of prep. It’s packed with flavor, thanks to a clever combination of soy sauce, apple cider vinegar, and a touch of spice. Plus, it’s a fantastic way to sneak in some extra veggies! It’s also surprisingly versatile – I’ll share tons of ways to customize it to your liking later on.

Ingredients

Here’s what you’ll need to bring this delicious pasta to life:

• 3 Tablespoon Extra virgin Olive Oil (45ml)
• 5 garlic cloves
• 1 large red onion
• 1 teaspoon Coarse salt (5ml)
• 2 medium carrots
• 250 grams cremini/button mushroom caps
• ½ teaspoon freshly ground coarse black pepper (2.5ml)
• ½ teaspoon Sugar (2.5ml)
• ½ teaspoon Soy Sauce (2.5ml)
• ½ teaspoon Red chilli flakes (2.5ml)
• ½ teaspoon Apple cider vinegar (2.5ml)
• 2 cups pureed tomatoes (480ml)
• 250 grams pasta
• ¼ cup julienne fresh Basil (30ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Olive Oil Varieties: I prefer extra virgin olive oil for its rich flavor, but you can use regular olive oil if that’s what you have on hand.
• Mushroom Types & Substitutions: Cremini or button mushrooms are great, but feel free to experiment! Shiitake, oyster, or even portobello mushrooms would all work beautifully. If you’re not a mushroom fan, you could try using more carrots or adding some zucchini.
• Regional Tomato Puree Variations: The flavour of tomato puree can vary. If yours is a little acidic, add a pinch more sugar to balance it out.
• Spice Level Customization – Red Chilli Flakes: Don’t be shy with the red chilli flakes if you like a kick! Start with ½ teaspoon and add more to taste. My husband loves it spicy, so I usually add a full teaspoon for him.
• Soy Sauce – Umami Depth: Soy sauce adds a lovely umami depth to the sauce. Don’t worry, it doesn’t make it taste overly “Asian.” It just enhances the savory flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a wide skillet over medium heat. Add the minced garlic, finely chopped onions, and salt. Sauté until the onions turn translucent and begin to brown – this usually takes about 5-7 minutes.
2. Stir in the finely chopped mushrooms and carrots. Add the sugar, soy sauce, apple cider vinegar, black pepper, and red chilli flakes. Cook for about 15 minutes, stirring occasionally, until the mushrooms caramelize and most of the moisture evaporates. This is where the magic happens – the caramelization builds so much flavour!
3. Pour in the pureed tomatoes, reduce the heat to low, and simmer for 20 minutes. Give it a taste and adjust the seasoning if needed. A little more salt? A dash of pepper? Now’s the time to make it perfect.
4. While the sauce is simmering, boil the pasta in salted water until it’s al dente. Drain the pasta and add it directly to the skillet with the sauce. Cook together for 2 minutes, tossing to blend the flavors.
5. Remove from the heat, mix in the fresh basil, and serve immediately. A sprinkle of extra basil on top is always a good idea!

Expert Tips

• Don’t overcrowd the skillet when sautéing the mushrooms and carrots. If you have a smaller skillet, work in batches.
• Taste as you go! Adjust the seasoning to your liking.
• Don’t overcook the pasta. Al dente is key for the best texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your pasta doesn’t contain eggs.
• Gluten-Free Pasta Options: Use your favourite gluten-free pasta. Brown rice pasta works particularly well with this sauce.
• Spice Level Adjustments: As mentioned before, adjust the red chilli flakes to your preference.
• Quick Weeknight Version: If you’re really short on time, you can use pre-sliced mushrooms and pre-chopped onions.
• Adding Protein (Chicken/Paneer): My friend Sarah loves adding grilled chicken or pan-fried paneer to this pasta for extra protein. It’s delicious!

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with a simple side salad and some crusty bread for soaking up the sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Can I use dried mushrooms in this recipe? Yes, you can! Rehydrate them in hot water for about 30 minutes before adding them to the skillet.
• What type of pasta works best with this sauce? Penne, fusilli, or rotini are all great choices because their ridges help to hold the sauce.
• How can I make the sauce richer and creamier? Stir in a tablespoon of cream cheese or a splash of heavy cream at the end of cooking.
• Can this dish be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta when you’re ready to serve.
• Is it possible to reduce the amount of oil used? Yes, you can reduce the oil to 2 tablespoons, but the sauce might be a little drier.
• What can I substitute for soy sauce? If you don’t have soy sauce, you can use Worcestershire sauce or a pinch of salt and a dash of balsamic vinegar.