4 Reviews of Tomato Mushroom Pasta

From: Evie*

On Oct 31, 2006

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!

From: Missy Wombat

On Jan 20, 2005

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.

From: Jewelies

On Oct 10, 2007

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.

From: Chef*Lee

On Jul 15, 2009

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!!