Mushroom Sauce for Spaghetti

Ingredients

• 283–340 g (10–12 oz)dried spaghetti
• 52.5 ml (3½ tbsp), dividedextra-virgin olive oil
• 454 g (1 lb)fresh mushrooms
• 2–3 cloves, finely choppedgarlic
• 1½ tbspfresh thyme leaves
• ¾ tspItalian seasoning
• 1 tbsptomato purée
• 125 ml (½ cup)red wine
• 411 g (14.5 oz)tin fire-roasted tomatoes
• 355 ml (1½ cups)prepared tomato pasta sauce
• About 50 g (½ cup), divided, plus more to servegrated Parmesan or Pecorino Romano, or a vegan alternative
• About 15 g (¼ cup), chopped and dividedfresh basil
• To tastekosher salt and ground black pepper

Instructions

1. 1

   Cook the spaghetti

   Bring a large pan of water to the boil and salt it generously. Cook the spaghetti until one minute short of al dente, about 8–9 minutes or according to the packet instructions. Drain, reserving 250 ml (1 cup) of the cooking water, and set both aside. You can start boiling the water while preparing the mushrooms, then cook the pasta as you begin the next mushroom stage.

2. 2

   Brown sliced mushrooms

   Heat 30 ml (2 tablespoons) of the oil in a large saucepan over medium-high heat until shimmering. Add the sliced mushrooms and leave them undisturbed for 4 minutes. Stir, then cook for a further 3–5 minutes, stirring occasionally, until golden and tender. Season with salt and pepper, transfer to a plate and set aside.

3. 3

   Build the sauce

   Lower the heat to medium and add the remaining 22.5 ml (1½ tablespoons) of oil. Add the diced mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking until golden, about 2–3 minutes. Add the garlic, thyme and Italian seasoning, season with salt and pepper, and cook for about 1 minute until fragrant. Stir in the tomato purée and cook for 1–2 minutes, until caramelised.

4. 4

   Deglaze the pan

   Pour in the wine and scrape the browned bits from the bottom of the pan with the edge of a wooden spoon. Let it simmer until most of the wine has evaporated.

5. 5

   Simmer the sauce

   Add the tomatoes with their juices and the tomato pasta sauce. Bring to a rapid simmer, then lower the heat to maintain a gentle simmer. Stir in 25 g (¼ cup) of the cheese and season to taste. Simmer for 10–12 minutes, or until the sauce thickens to your liking, then stir in half the basil.

6. 6

   Toss pasta together

   Add the cooked spaghetti and reserved sliced mushrooms to the sauce. Toss with tongs or two spoons for 1–2 minutes, until the sauce coats the pasta. If it is too thick, add a little reserved pasta water; 60–125 ml (¼–½ cup) is usually enough. Taste and adjust the salt and pepper.

7. 7

   Finish and serve

   Divide the spaghetti and sauce between serving bowls. Top with the remaining cheese and basil, and serve immediately.

What is mushroom spaghetti?

Mushroom spaghetti is pasta coated in a savoury sauce built around mushrooms and tomatoes. This version takes cues from Italian-style tomato pasta, combining herbs, garlic and red wine for a rounded, hearty flavour.

The method uses mushrooms in two stages: some are browned and kept distinct, while the rest cook into the sauce. That gives the finished dish both tender mushroom pieces and a deeper mushroom flavour throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 13g protein, 43g carbs, 12g fat.

The spaghetti and tomatoes provide most of the carbohydrates, while olive oil and cheese contribute much of the fat. Mushrooms, cheese and pasta all contribute protein. For a more balanced plate, serve a portion alongside a generous green salad or vegetables.

Why brown the mushrooms?

Sliced mushrooms: Give them space in the pan and leave them undisturbed at first. This helps them colour rather than immediately releasing moisture and steaming.

Diced mushrooms: Cooking these separately in the same pan lets them brown before they become part of the sauce. The ingredient list gives one total quantity of mushrooms; divide them between the sliced and diced preparations.

Building flavour in the pan

Aromatics: Garlic, thyme and Italian seasoning go in after the diced mushrooms have browned. A brief cook brings out their aroma without letting the garlic burn.

Tomato purée: Stirring it into the pan for a minute or two before adding liquid gives it time to cook and meld with the mushrooms.

Red wine: Scrape the pan as it simmers so the browned bits loosen into the sauce. Let most of the wine evaporate before adding the tomatoes.

Getting the sauce to the right texture

Gentle simmer: Once the tomatoes and pasta sauce come to a rapid simmer, lower the heat. The sauce should bubble gently as it thickens over 10–12 minutes.

Pasta water: Add it a little at a time while tossing the spaghetti. Its starch helps loosen the sauce while keeping it clinging to the strands.

When to cook the pasta

The spaghetti cooks for about 8–9 minutes, depending on the packet, and should be drained one minute before it reaches al dente. It finishes cooking as you toss it with the hot sauce.

For easier timing, start heating the pasta water while the first batch of mushrooms cooks. Begin cooking the spaghetti when you start the diced mushrooms, so it is ready to add while the sauce is hot.

What to serve alongside

A green salad or simply cooked green vegetables make a fresh contrast to the rich tomato and mushroom sauce. Crusty bread is useful for scooping up any sauce left in the bowl.

Finish each serving with extra grated cheese and basil, as directed. If serving a mixed table, offer the cheese separately so everyone can add their preferred amount.

Recipe notes & tips

• Slice and dice the mushrooms before heating the pan so the two batches are ready to cook.
• Wait for the oil to shimmer before adding the sliced mushrooms.
• Salt the pasta water generously, but season the sauce gradually because the cheese and pasta sauce may already be salty.
• Reserve the pasta water before draining the spaghetti.
• Grate the cheese and chop the basil while the sauce simmers.
• Toss the pasta with the sauce just before serving so it stays glossy and well coated.

Variations

• Use vegetable stock: Replace the red wine with stock if you prefer to cook without wine.
• Add chilli: Stir in chilli flakes with the garlic for a little heat.
• Try another herb: Use fresh oregano in place of some of the thyme.
• Make it vegan: Use a vegan cheese alternative or omit the cheese.
• Add greens: Stir spinach into the sauce near the end of its simmer.

Common mistakes to avoid

• Crowding the mushrooms: Cook them in batches if they do not fit in a single layer, so they brown instead of steaming.
• Stirring too soon: Leave the first side of the sliced mushrooms undisturbed for 4 minutes to help it colour.
• Burning the garlic: Add it after the diced mushrooms are browned and cook only until fragrant, about 1 minute.
• Skipping the pan scrape: Scrape up the browned bits when adding the wine so they become part of the sauce.
• Overcooking the spaghetti: Drain it one minute short of al dente because it finishes in the sauce.
• Adding too much pasta water: Pour it in gradually while tossing, stopping once the sauce coats the pasta.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; the pasta may soften as it sits.

Frequently asked questions