Pasta with Marinara Sauce & Sautéed Mushrooms
The heavenly smell that comes out of the kitchen when cooking this pasta with marinara sauce and sautéed mushrooms is incredible.
Homemade marinara sauce is quick and easy to make and so worth it because it tastes really good.
Mushrooms can always be put directly in the marinara sauce but for those who are big fans of mushrooms (like me), this pasta dish is even better when it’s topped with a good portion of sliced mushrooms that are cooked in butter and white wine.
About this Recipe
A good choice for wine when cooking the mushrooms is a dry, crisp white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked).
This pasta dish is meatless, but you would hardly know it with the mushroom topping which adds a heartiness to the whole dish.
The marinara sauce is also made with wine along with fresh vegetables and herbs.
It’s one of my main go-to pasta sauce recipes.
Both versions of marinara sauce freeze up nicely when there’s extra sauce left over.
Just defrost, then warm up the sauce, and boil pasta.
Let’s check out the ingredients.
Mushrooms – white mushrooms, butter, dry white wine, salt and pepper
Marinara Sauce and Pasta – olive oil, onion, green bell pepper, celery, garlic, red or white wine, tomato sauce, dried oregano leaves, dried basil leaves, Worcestershire sauce, salt, pepper and angel hair or spaghetti pasta
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Mushrooms:
Slice the mushrooms.
Heat a large skillet on medium heat and add the butter.
Once the butter is melted add the mushrooms…
…salt…
…and pepper.
Stir together.
Continue to stir and cook the mushrooms for another 4 minutes.
Turn the heat off and add wine to the pan.
Then turn the heat back on and stir as the wine reduces.
Once the wine has reduced by half, transfer the mushrooms to a bowl and set aside.
For the Marinara Sauce:
Chop the onions,
bell pepper,
celery,
and garlic.
Heat a medium size pot on medium heat and…
…add olive oil, and the chopped vegetables and garlic.
Stir as the vegetable mixture cooks.
Continue to sauté the vegetables for 8 minutes and then turn off the heat and add red or white wine.
Turn the heat back on and continue to sauté for another 5 minutes and stir.
To the pan, add tomato sauce,
water,
oregano,
basil,
salt, pepper and Worcestershire sauce.
Stir together and turn the heat down to low.
Continue to stir as the sauce simmers for another 20 to 30 minutes.
Before serving, transfer a very small bit of sauce to a small bowl and let it cool enough to do a taste test.
If needed, add more salt. Enough salt really brings the flavors together in this sauce.
For the Pasta:
While the sauce is simmering, in a medium size pot, bring water to a boil…
…and add salt.
Add the pasta and…
…cook until al dente (according to the package instructions).
Drain the pasta and transfer it to serving dishes.
TIP – Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed.
The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
Top the pasta with marinara sauce and…
…then top the sauce with cooked mushrooms.
Garnish with grated Parmesan cheese and…
…serve warm.
Serve with garlic bread.
It goes perfectly with this meal.
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Spaghetti with Marinara Sauce and Sautéed Mushrooms with Wine
Ingredients
For the Mushrooms:
- 5 cups sliced fresh mushrooms about 15 medium to large mushrooms
- 3 tablespoons butter
- 1/4 teaspoon salt
- 3/4 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked))
For the Marinara Sauce:
- 3 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 large cloves garlic peeled and chopped
- 1/2 cup wine red or white wine
- 2 cans (15 ounces each) tomato sauce
- 1 empty can of tomato sauce filled with water
- 1 tablespoon dried oregano leaves
- 2 teaspoons dried basil leaves
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon salt or salt to taste
- 1 teaspoon ground black pepper
For the Pasta:
- 5 dashes salt
- Water for boiling pasta
- 3 servings of dry angel hair or spaghetti pasta
- 2 tablespoons grated Parmesan cheese as a topping when served
Instructions
For the Mushrooms:
- Heat a large skillet on medium heat and add the butter. Once the butter is melted add the mushrooms, salt, and pepper. Stir together.
- Continue to stir and cook the mushrooms for about another 4 minutes. Turn the heat off and add wine to the pan.
- Then turn the heat back on and stir as the wine reduces.
- Stir as the wine reduces. Once the wine has reduced by half, transfer the mushrooms to a bowl and set aside.
For the Marinara Sauce:
- Heat a medium size pot on medium heat and add olive oil, onion, bell pepper, celery and garlic. Stir as the vegetables cook.
- Continue to sauté the vegetables for 8 minutes then turn off the heat and then add wine.
- Turn the heat back on and stir as the mixture cooks for another 5 minutes.
- To the pot, add tomato sauce, water, oregano, basil, Worcestershire sauce, salt and pepper. Stir together.
- Turn the heat down to low. Continue to stir as the sauce simmers for another 20 to 30 minutes.
For the Pasta:
- In a medium size pot, bring water to a boil and add salt.
- Add the pasta and cook until al dente per package instructions.
- Drain the pasta (but don't rinse; you want the pasta to keep its starch so it will hold and absorb the sauce).
- Transfer the pasta to the serving dishes and top with marinara sauce. Top the sauce with cooked mushrooms. Garnish with grated Parmesan cheese and serve while warm.
Video
Notes
TIP:
Don't rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it's important to keep the starch on the pasta.Another Recipe Made with Marinara Sauce
Here’s another one of my go-to marinara sauce recipes that’s made with a hint of vinegar “Tangy Marinara Sauce with Angel Hair Pasta“.
Serve with Homemade Garlic Bread.
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
Baked Herb and Parmesan Potato Slices
Biscoff Cookie Butter Blondie Brownies
Slow Cooker Pot Roast with Potatoes and Carrots
Easy Skillet Smoked Sausage with Caramelized Barbecue Sauce
Pasta Recipes
More Pasta Recipes:
Italian Sausage and Radiatore Pasta One-Skillet Meal
Linguine with Tomato Cream Sauce
This was my first time building marinara sauce from scratch and this was such a yummy recipe ! Loved cooking with wine. Such simple recipe yet very effective. Yum
Hi Jaismeen, I’m honored that you chose my recipe as your very first one to try. And I’m so glad that you liked it! Thank you for letting me know and also for the good rating.
What kind of white wine do you use for the marinara sauce & the mushrooms?
Hi Joy, this is a great question. A dry, crisp white wine would be a nice choice such as Pinot Grigio, Chardonnay (unoaked), and Sauvignon Blanc. Here is a great article called “The 5 Best White Wines for Cooking” from the Kitchn that you may like. Thank you for asking this question. Nancy