Tomato & Mushroom Spaghetti is a very easy recipe to make. Great weeknight meal and perfect for any tastebud. The tomatoes and mushrooms are roasted before being added to the spaghetti. Comfort food

Taste and The Tomato and Mushroom Spaghetti

Quick Spaghetti recipe
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 836kcal
Author Healing Tomato


  • 1.5 cups Cherry Tomatoes
  • 1 cup Mushrooms
  • 1 Pound Spaghetti
  • 4 Cloves Garlic
  • 2 tbsp Fresh ground pepper
  • 5 tbsp Olive oil
  • 1/4 tsp Oregano dried or fresh
  • 1/4 tsp Parsley dried or fresh
  • 1/4 tsp Kosher salt
  • 1 Thai chili (optional)
  • Coriander for garnish
  • 1/4 cup Parmesan for garnish


  • Preheat oven to 250 degrees
  • In a medium pan, bring water to boil and place the uncooked spaghetti
  • Cut the cherry tomatoes into halves, lengthwise
  • Slice the mushrooms thinly, lengthwise
  • Cut the garlic thinly and lengthwise
  • Pasta will be done in about 10 minutes. Drain and set aside
  • In a large mixing bowl, place the tomatoes and mushrooms
  • Add the olive oil, oregano, parsley, half of the chopped garlic, salt and pepper. Mix well
  • After 5 minutes transfer to baking tray
  • Bake in the oven for 12 minutes or until tomatoes turn crispy
  • In a medium pan, add the remaining oil and let it heat for about 20 seconds
  • Add the Thai chili and remaining garlic. Wait 1 minute
  • Add the spaghetti, salt and a few cloves of garlic. Cook for about 2 minutes
  • In the same mixing bowl, place the spaghetti at the bottom
  • Pull the grilled mushrooms and tomatoes over the spaghetti
  • Mix the pasta and spaghetti well.
  • Top with Parmesan and Coriander


Calories: 836kcal | Carbohydrates: 121g | Protein: 25g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 348mg | Potassium: 670mg | Fiber: 6g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 21.4mg | Calcium: 164mg | Iron: 3.3mg