This creamy mushroom mozzarella tomato pasta is rich, earthy, and deeply comforting. Earthy mushrooms, fragrant sage, and melty mozzarella blend into a velvety tomato base, then get tossed with perfectly cooked pasta. Ready in just 20 minutes, it’s an easy pasta dish that’s as satisfying as it is simple.
This is the pasta dish I turn to when I want something rich and deeply satisfying, but don't want to spend too much time in the kitchen, kind of like my sausage rapini pasta. It’s built on layers of earthy mushrooms, fragrant sage, and a savory tomato base that coats every strand of pasta. But the real magic is the torn mozzarella that melts into gooey, stringy perfection, giving it that irresistible cheesy pull.
I usually grab a medley of mushrooms for depth—or just whatever’s on sale. It’s the kind of dinner you can throw together midweek with minimal fuss, but it still feels special enough for a weekend meal or last-minute guests.
Why You'll Love This Recipe
- Rich, Deeply Satisfying Flavor: This pasta is pure comfort food with a rich, savory tomato base.
- Gooey, Stringy Mozzarella: Torn mozzarella melts right into the sauce, giving you that cheesy, stretchy pull in every bite.
- Quick and Easy: It’s a 20-minute recipe with minimal prep and no complicated steps, perfect for busy weeknights.
- Simple Ingredients: You don’t need cream or fancy ingredients to create something indulgent and flavorful.
- Versatile & Crowd-Pleasing: It’s vegetarian, works with gluten-free pasta, and pairs well with a simple green salad or wine for a casual dinner.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Short Pasta: Use your favorite shape, like penne, rigatoni, fusilli, or orecchiette; all work well. These pasta types hold the sauce beautifully. For a gluten-free option, I love Jovial's rice pasta, similar to my spinach garlic pasta with peas. It keeps a nice al dente bite if cooked just right.
- Mixed of Hearty Mushrooms: Use button, crimini mushrooms, portobello, or any fresh mix you like. Clean well and chop or slice. This is a mushroom-forward dish, so go for flavorful, earthy types with a meaty flavor.
- Olive Oil: Used throughout the recipe to layer flavor and coat the sauce. A high-quality extra virgin olive oil brings subtle fruitiness and richness.
- Fresh Sage Leaves: Lightly crisped in oil, they infuse the dish with warm, aromatic notes that pair beautifully with mushrooms and garlic.
- Fresh Garlic: Sautée them just enough to mellow the bite while enhancing the sauce’s savory character.
- Tomato Paste: Rich and concentrated, it creates a velvety, umami-packed base for the sauce. A little goes a long way, as in my cod focaccia sandwich.
- Butter: Don't skip it. It adds richness, rounds out the flavor, and creates a creamy sauce.
- Mozzarella: Torn into small pieces, it melts into gooey, stringy ribbons that give this pasta dish its signature texture. Avoid pre-shredded. You want fresh cheese like in my mozzarella sun-dried tomato appetizer.
- Parmesan Cheese: A final touch for saltiness and umami.
- Salt & Black Pepper: Season in stages and adjust to taste once everything comes together.
How To Make It
See the full recipe with measurements in the recipe card.
Tip: Start by bringing a large pot of salted water to a boil for the pasta. While the water heats and the noodles cook, you’ll have just the right amount of time to prepare the mushroom tomato sauce—everything comes together around the same time for a quick and satisfying meal.
Step One (Picture 1 above) - Dry-Sauté the Mushrooms: While the water is heating, cook the mushrooms in a large skillet over medium-high heat with no oil. Let them release their moisture and develop a deep, earthy aroma.
Step Two (Picture 2 above) - Add the Flavor Layers: Drizzle in olive oil and stir in the chopped sage leaves until crisp. Then add the garlic and a pinch of salt and sauté briefly until fragrant.
Step Three (Picture 3 above) - Build the Sauce: Lower the heat and add more olive oil along with the tomato paste. Stir until fully incorporated. If you want a looser sauce, splash in a bit of the reserved pasta water.
Step Four (Picture 4 above) - Melt the Cheese: Stir in butter and scatter the torn mozzarella over the hot sauce. Let it melt into gooey, stringy ribbons. Season with more salt if needed.
Step Five (Picture 5 above) - Make It Silky & Stringy: Stir gently and let the dish sit over low heat for a minute or two, just until the mozzarella has fully melted and the sauce turns creamy and cohesive. You want that stringy cheese pull and rich, velvety texture before serving.
Step Six (Picture 6 above) - Combine with Pasta: Add the cooked pasta to the skillet, toss to coat, and finish with freshly grated parmesan and black pepper. Serve hot.
Top Tips
- Don’t Skip the Dry Sauté: Letting the mushrooms cook down without oil first intensifies their flavor and prevents sogginess.
- Use Good-Quality Tomato Paste: Choose a tomato paste with no added ingredients—no salt, spices, or hidden sugars. You want just tomatoes. I love the organic tomato paste from Bionaturae.
- Tear the Mozzarella: Avoid pre-shredded cheese. Hand-torn pieces melt into stringy, gooey ribbons and give the dish its signature cheesy pull.
- Use a Mix of Mushrooms. White button or cremini are great basics, but including a few shiitake or portobello mushrooms adds depth.
- Taste and Adjust. Always taste before serving. Add more salt, black pepper, or even a splash of reserved pasta water if needed.
Variations & Substitutions
- Type of Pasta: Use your favorite short pasta shape—penne, rigatoni, or fusilli are great. For a gluten-free version, brown rice works well —watch the cook time.
- Parmesan: Parmigiano Reggiano adds depth, but Pecorino Romano or Grana Padano are great swaps and can be used in other classic Italian dishes like this meatball salad.
- Sage: Fresh thyme or rosemary makes a great substitute if sage isn’t available. Avoid dried sage; it’s too strong for this sauce.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken slightly as it cools, but the flavors deepen beautifully. Reheat gently on the stovetop over low heat, stirring in a splash of water or broth to loosen the sauce. For the best texture, avoid microwaving if possible—low heat helps preserve that melty mozzarella stretch.
More Pasta Recipes To Try Next
📖 Recipe
Creamy Mushroom Mozzarella Tomato Pasta
Mariska RamondinoIngredients
- 1 (12-ounce / 340 g) box of short pasta (penne, fusilli, or rigatoni work well)
- 16 ounces mixed fresh mushrooms, washed, patted dry, and chopped or sliced (454 grams)
- 6 tablespoons olive oil, divided
- 20 fresh sage leaves, chopped or torn
- 5 garlic cloves, finely chopped
- 1 teaspoon salt, divided
- 5 tablespoons tomato paste
- ¼ cup reserved pasta water (optional)
- 2 tablespoons unsalted butter
- 8 ounces fresh mozzarella cheese, torn into small pieces (227 grams)
- ¼ cup grated parmesan cheese (25 grams)
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve ¼ cup of the pasta water, then drain the rest and set the pasta aside.1 (12-ounce / 340 g) box of short pasta
- In the meantime, while the pasta water comes to a boil, dry sauté mushrooms in a large skillet over medium-high heat for 5 to 7 minutes. They first will release their liquid and then become earthy and aromatic.16 ounces mixed fresh mushrooms, washed, patted dry, and chopped or sliced
- Add 3 tablespoon olive oil and chopped sage. Sauté for 2 minutes until the sage is slightly crisp. Add garlic and cook for 1 more minute until just fragrant. Season with ¼ teaspoon of salt.6 tablespoons olive oil, divided, 20 fresh sage leaves, chopped or torn, 5 garlic cloves, finely chopped, 1 teaspoon salt, divided
- Stir in the remaining 3 tablespoon olive oil and tomato paste. Reduce the heat to low and cook for 1 minute until the tomato paste is fully incorporated and it becomes a sauce. Add reserved pasta water as needed to loosen the sauce.5 tablespoons tomato paste , ¼ cup reserved pasta water (optional)
- Stir in the butter and scatter mozzarella over the top. Let it melt into the sauce, then season with the remaining ¾ teaspoon salt.8 ounces fresh mozzarella cheese, torn into small pieces, 2 tablespoons unsalted butter
- By now, the pasta should be cooked al dente; drain it, and immediately toss it into the red mushroom-tomato sauce. Stir in the parmesan cheese and season with freshly ground black pepper. Serve hot!¼ cup grated parmesan cheese, Freshly ground black pepper to taste
Notes
- Wash mushrooms under cold running water. Then thoroughly pat them dry with paper towels or a clean kitchen towel before chopping or slicing them.
- Choose your favorite mushroom. I suggest a white button or crimini; they always work great. But feel free to explore with maybe Portobello mushrooms or whatever is on sale. I usually go for a medley.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leave a Reply