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Spaghetti with Marinara Sauce and Sautéed Mushrooms

The heavenly smells that come out of the kitchen when making this are incredible.

Mushroom and Marinara Pasta

Homemade marinara sauce is quick and easy to make and so worth it because it tastes so darn 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.

A good choice for wine when cooking the mushrooms is a dry, crisp white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked).

Here is a great article with more detail about types of white wine to use in cooking  you may like “The Best 5 White Wines for Cooking” from The Kitchn.

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.

Here’s another one of my go-to marinara sauce recipes “Tangy Marinara Sauce with Angel Hair Pasta“.

It’s made with a little vinegar which adds such a nice flavor contrast to the sweetness of the tomato sauce.

Both versions of marinara sauce freeze up nicely when there’s extra sauce left over.

I love it when I have leftover marinara sauce because I freeze it and that means I don’t have to cook a dinner when I use it.

Just defrost and warm up the sauce, and boil pasta.

Here are some more recipes that I like to freeze when there are leftovers,  “Eggplant Supper Soup(literally my favorite homemade soup ever), “Ground Turkey Sloppy Joes“, “Slow Cooker Spicy Ground Turkey Sloppy Joes(all you need are slider rolls or regular size buns), and “Spicy Chipotle and Pasilla Chili con Carne“.

Let’s check out the ingredients for this scrumptious mushroom and marinara pasta meal.

Mushroom-and-Marinara-Pasta

For the Mushrooms – white mushrooms, butter, dry white wine, salt and pepper

For the 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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Mushrooms:

16-slice-mushrooms

Slice the mushrooms.

21-melt-butter-in-pan

Heat a large skillet on medium heat and add the butter.

22-add-mushrooms-to-pan

Once the butter is melted add the mushrooms…

23-add-salt-to-mushrooms

…salt…

24-add-pepper-to-mushrooms

…and pepper.

25-stir-mushrooms-in-pan

Stir together.

Continue to stir and cook the mushrooms for another 4 minutes.

26-add-wine-to-mushrooms

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:

1-chopped-onion

Chop the onions,

2-chopped-bell-pepper

bell pepper,

3-chop-celery

celery,

4-chop-garlic

and garlic.

5-heat-pan-for-spaghetti-sauce

Heat a medium size pot on medium heat and…

6-add-olive-oil-and-veggies

…add olive oil, and the chopped vegetables and garlic.

7-stir-veggies-in-pan

Stir as the vegetable mixture cooks.

8-add-wine-to-veggies-in-pan

Continue to sauté the vegetables for 8 minutes and then turn off the heat and add red or white wine.

9-stir-veggies-and-wine

Turn the heat back on and continue to sauté for another 5 minutes and stir.

10-add-tomato-sauce-to-pan

To the pan, add tomato sauce,

11-add-water-to-marinara

water,

12-add-oregano-to-marinara

oregano,

13-add-basil-to-marinara

basil,

14-add-salt-and-pepper-to-marinara

salt, pepper and Worcestershire sauce.

Stir together and turn the heat down to low.

15-add-worcestershire-to-marinara

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:

17-boil-water

While the sauce is simmering, in a medium size pot, bring water to a boil…

18-salt-in-boiling-water

…and add salt.

19-add-spaghetti-to-water

Add the pasta and…

20-add-spaghetti-to-water

…cook until al dente (according to the package instructions).

Drain Pasta in Colander

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. 

28-spaghetti-sauce-on-pasta

Top the pasta with marinara sauce and…

7-Mushroom-and-Marinara-Pasta

200-Mushroom-and-Marinara-Pasta

…then top the sauce with cooked mushrooms.

Mushroom Marinara Pasta

Garnish with grated Parmesan cheese and…

100-Mushroom-and-Marinara-Pasta

…serve while warm.

Easy Garlic Bread

Here’s a super simple recipe for Easy Homemade Garlic Bread.

It goes perfectly with this meal.

300-Mushroom-and-Marinara-Pasta

so good.

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Italian Sausage and Radiatore Pasta One-Skillet Meal

Linguine with Tomato Cream Sauce

Pork Meatballs with Pasta with Tomato Wine Sauce

Bow Tie Pasta and Italian Turkey Sausage Skillet Meal

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Spaghetti with Marinara and Mushrooms

Spaghetti with Marinara Sauce and Sautéed Mushrooms

The heavenly smells that come out of the kitchen when making this are incredible.
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: Marinara, Mushrooms, Pasta
Servings: 3

Ingredients

For the Mushrooms:

  • 5 cups sliced fresh mushrooms about 15 medium to large mushrooms
  • 3 tablespoons butter
  • ¼ teaspoon salt
  • ¾ cup dry white wine (such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked))

For the Marinara Sauce:

  • 3 teaspoons olive oil
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 3 large cloves garlic peeled and chopped
  • ½ 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
  • ½ teaspoon salt or salt to taste
  • 1 teaspoon ground black pepper

For the Pasta:

  • 5 dashes salt
  • Water for boiling pasta
  • 3 servings of 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

  1. 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. 
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2 Comments

  1. What kind of white wine do you use for the marinara sauce & the mushrooms?