Mushroom Cherry Tomato Pasta – Dutch Oven Style


mushroom cherry tomato pasta vegan and dutch oven

Mushroom cherry tomato pasta – Dutch oven style is a wonderfully quick light meal where the base is predominately pantry items. Coupled with fresh tomatoes, mushrooms, and a handful of fresh basil leaves.

This dish will become a staple when planning your weekly menu. The fresh ingredients are those that will last in the refrigerator for more than a couple of days.

Mushroom Cherry Tomato Pasta Recipe

With a combination of the fast preparation time of 10 minutes and a total cooking time of under 25 minutes, you will be serving the perfect pasta meal for two in under 40 minutes.

Ingredients For Mushroom Cherry Tomato Pasta

1 cup cherry tomatoes, halved
1 1/2 cup noodles (250g)
2 cups mushroom, sliced
2 garlic cloves, crushed
1 tsp basil leaves
1/4 tsp white vinegar
Sea salt and white pepper to taste
2 tsp olive oil
1/4 tsp dried thyme
1/4 tsp dried oregano
3 tbsp mushroom or vegetable stock
2 tbsp vegan cheddar cheese, grated
1 tbsp almond flakes, to serve

mushroom cherry tomato pasta ingredients image

How to Make Mushroom Cherry Tomato Pasta

In a cast-iron Dutch oven boil add 1 teaspoon of oil (this stops noodles from sticking together while boiling and when being set aside)

Add water bring to the boil then add the noodles. Cook as per instructions on the packet. Approximately 10 minutes.

Do not overcook or they will become starchy and stick together.

When cooked drain and set aside for now.

Wipe the cast iron clean with a paper towel.

Add the remainder of the oil then heat your Dutch oven up with low heat. Remember it will get very hot.

Add the cherry tomatoes, oregano, mushroom stock, thyme, sea salt, white vinegar, pepper, garlic, and cover. Cook for 10 minutes.

Add the boiled noodles and cheddar cheese and cook for 2 minutes.

Serve hot with almond flakes and fresh basil on top.

Make This Recipe Your Own

Try exchanging the type pasta, the type of tomatoes, and various mushroom varieties you use.

You will feel as though you are eating a different meal every time you make it.

Tip – Store your mushrooms in brown paper bags! They will last long and not go slimy at the bottom of a plastic storage bag.

mushroom cherry tomato pasta recipe

Mushroom Cherry Tomato Pasta

Yield: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Vegan Mushroom Cherry Tomato Pasta - Dutch Oven Style

Ingredients

  • 1 cup cherry tomatoes, halved
  • 1 1/2 cup noodles (250g)
  • 2 cups mushroom, sliced
  • 2 garlic cloves, crushed
  • 1 tsp basil leaves
  • 1/4 tsp white vinegar
  • Sea salt and white pepper to taste
  • 2 tsp olive oil
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 3 tbsp mushroom or vegetable stock
  • 2 tbsp vegan cheddar cheese, grated
  • 1 tbsp almond flakes, to serve

Instructions

    In a cast-iron Dutch oven boil add 1 teaspoon of oil (this stops noodles from sticking together while boiling and when being set aside)

    Add water bring to the boil then add the noodles. Cook as per instructions on the packet. Approximately 10 minutes.

    Do not overcook or they will become starchy and stick together.

    When cooked drain and set aside for now.

    Wipe the cast iron clean with a paper towel.

    Add the remainder of the oil then heat your Dutch oven up with low heat. Remember it will get very hot.

    Add the cherry tomatoes, oregano, mushroom stock, thyme, sea salt, white vinegar, pepper, garlic, and cover. Cook for 10 minutes.

    Add the boiled noodles and cheddar cheese and cook for 2 minutes.

    Serve hot with almond flakes and fresh basil on top.

Notes

Change out the pasta - the recipe is perfect with Capellini...

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 292

Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.

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How Do You Make Cherry Tomatoes Taste Better?

Have you have ever come across cherry tomatoes (or any variety of tomato) that are out of season, not ripe enough, or just do not taste great?

Never fear there are ways to utilize them even to enjoy them.

Here are just 2 of my favorite ways to make the most of produce like this.

Roasted Tomatoes

  • Preheat oven to 200 degrees.
  • Cut tomatoes in half.
  • In a bowl combine olive oil, salt, and pepper – add tomatoes and mix gently.
  • Spread tomatoes on a baking tray and roast for approximately 1 hour.
  • You can use the tomatoes in recipes much like the one on this page.
  • Eat them as they are or let them cool and use them in salads.

Tomato Sauce

  • Freeze the tomatoes – thaw them and make tomato sauce.

What Can I Do With Wrinkled Cherry Tomatoes?

Wrinkle tomatoes do not look very fresh or appetizing anymore but do not throw them away fry or roast them up.

Roast with olive oil and seasoning in an oven for 30 minutes to 1 hour depending upon the roasted-ness required.

Alternatively, heat oil and seasoning in a cast-iron skillet or frying pan add tomatoes (cut or uncut) until they have reached the desired fried-ness.

Mushroom Cherry Tomato Pasta – Dutch Oven Style

This is the quickest light and fresh Vegan meal I have ever made. If you are watching your carb intake try making zucchini or sweet potato noodles. 

There are more and more dry vegetable noodles available in the store! See what you can find to mix it up! Enjoy!

Recommended Recipe

Here is another Vegan pasta recipe you might like – Easy Vegetable Pasta Soup – Vegan and Extra Creamy

At Ovenspot I am committed to bringing you quick and easy recipe ideas, using fresh ingredients, that are prepared “all-in-one-pot”.

One-Pot Cooking Rocks

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