Tomato Mushroom Pasta

"Are You A Pasta Lover??? You'll Love This!!!"
photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:




  • Heat butter and oil in large skillet.
  • Add onion and carrot.
  • Cook 3 minutes.
  • Add mushrooms, cook 4 minutes.
  • Add chicken broth, cook 4 minutes.
  • Add tomatoes, tomato paste,and thyme.
  • Bring to a boil; rduce heat and simmer, stirring to break up tomatoes, 30 min.
  • Add cream, salt, and pepper.
  • Cook 5 minutes.
  • Toss with cooked penne, Sprinkle with parsley and parmesan.

Questions & Replies

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  1. ByNDii
    Just wonderful!! :) I ended up adding some garlic-cooked-chicken-breast for extra filling-up of bellies, which went perfectly with the tomato/parmesan of the pasta. I will be making this again!
  2. ChefLee
    Wonderful pasta!!! I love the flavors and textures of this pasta!! I used portobello mushrooms and fire-roasted tomatoes. Also, mini penne and I threw in red pepper flakes when I was seasoning my mix along the way. Since I used the fire-roasted tomatoes which are already chopped up, I just cooked my sauce until the liquid had cooked and evaporated away and that only took 15 minutes. Love the richness that the cream adds!! Thanks for this wonderful recipe!!
  3. Jewelies
    Very tasty, very filling, a great all round family meal. I personally don't like carrots but they do give a great flavour in this recipe. I added slightly more cream as it needed using up. Instead of slicing my mushrooms I quartered them.
  4. ltdsaloon16r
    We did indeed love this, very tasty pasta dish. I had a bag of mushrooms I needed to use up and went hunting for a pasta dish to use them up in, I was rewarded with this wonderful recipe that will definitly be made again in the future. Delicious!
  5. Missy Wombat
    I'm surprised this dish has been unreviewed for so long. The carrot seems to disappear into the sauce so if you have fussy kids, this could be useful way of sneaking the C vegetable into them. I used a vegetarian "chicken" broth but otherwise prpared the recipe as is.


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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