Mushroom Marinara with Penne Recipe

Name: Mushroom Marinara with Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Penne Pasta; 3 teaspoons Olive Oil; 1 whole Medium Yellow Onion, Diced; 2 cloves Garlic, Minced; 16 ounces, weight Mushrooms, Stems Removed And Sliced (I Used Baby Portobello); 2 teaspoons Dried Thyme; 1 teaspoon Dried Basil; 1 teaspoon Dried Oregano; 1/2 teaspoons Black Pepper; 2 cups Chopped Fresh Tomatoes (or Substitute One 15 Oz. Can Diced Tomatoes For The 2 Cups Fresh); 1/4 cups Red Wine; 1 Tablespoon Tomato Paste; 1 can (28 Oz. Size) Crushed Tomatoes; 1 teaspoon Chili Powder; 1 teaspoon Granulated Sugar; Salt And Pepper, to taste

Servings: persons

16 ounces, weight Penne Pasta
3 teaspoons Olive Oil
1 whole Medium Yellow Onion, Diced
2 cloves Garlic, Minced
16 ounces, weight Mushrooms, Stems Removed And Sliced (I Used Baby Portobello)
2 teaspoons Dried Thyme
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoons Black Pepper
2 cups Chopped Fresh Tomatoes (or Substitute One 15 Oz. Can Diced Tomatoes For The 2 Cups Fresh)
1/4 cups Red Wine
1 Tablespoon Tomato Paste
1 can (28 Oz. Size) Crushed Tomatoes
1 teaspoon Chili Powder
1 teaspoon Granulated Sugar
Salt And Pepper, to taste

1
Cook the pasta in a pot of boiling, salted water according to package instructions for al dente.
2
When its done, drain it in a colander and set aside.
3
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4
Add the onion and garlic with a small pinch of salt and pepper and stir.
5
Cook for 5-6 minutes until onions are soft and fragrant.
6
Add the mushrooms, thyme, basil, oregano and black pepper and stir.
7
Cook for about 5 minutes until the mushrooms begin to soften.
8
Add the fresh tomatoes and continue to cook, 5-6 more minutes until the tomatoes break down and the mushrooms are very tender.
9
Slowly pour in the wine and stir frequently until most of the liquid is evaporated.
10
Add the tomato paste, crushed tomatoes, chili powder and granulated sugar and stir well.
11
Adjust the salt and pepper as necessary.
12
Cover the pot and simmer for about 10 minutes more, stirring occasionally.
13
Serve over the cooked penne.

542

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 ounces, weight Penne Pasta, 3 teaspoons Olive Oil, 1 whole Medium Yellow Onion, Diced, 2 cloves Garlic, Minced, and more.

Yes, Mushroom Marinara with Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Marinara with Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions