Quinoa Pasta With Tomato Mushroom Sauce

Quinoa Pasta Blend with homemade tomato Portobello mushroom sauce. Simple to make, vegetarian and gluten free. Perfect for a quick weeknight meal.


Quinoa Pasta

Hi guys!

I haven’t posted a pasta recipe in a while, I know. But I just recently found this quinoa pasta blend by Nature’s Earthly Choice and wanted to share my experience with you.

I have a problem – my husband loves pasta so much, so he is constantly asking me to make some, or he makes it. I do like eating pasta once a week, but not more often than that. But I must admit, pasta is one of the easiest dinners for a busy week night.



Quinoa Pasta Recipe


I often prefer to make my own pasta sauce and load it with flavors, just the way I like it. For this quinoa pasta I made a simple tomato – Portobello mushroom sauce and topped with Parmesan cheese. It turned out extremely delicious.


quinoa pasta 5-1

Quinoa Pasta


Back on the pasta – you know I’m happy, when quinoa is involved in recipes, so when I saw “quinoa pasta”, I had to try it! I got it at Costco. By the way, it is also available on Amazon. The blend is : Nature’s Earthly Choice and it is imported from Italy. It is a great alternative for people, who follow gluten free diet. Besides quinoa, this penne pasta contains corn and rice. It only has 200 calories per serving.


Quinoa Pasta Blend


What I liked about it is that it doesn’t taste much different than regular pasta. It also easily absorbed the flavors of the sauce . Let me know if you ever get to try it.

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Quinoa Pasta


5 from 7 votes
Quinoa Pasta With Tomato Mushroom Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Quinoa Pasta Blend with homemade tomato Portobello mushroom sauce.
Course: Main
Servings: 2
Calories: 391 kcal
Author: Lyubomira from CookingLSL
  • 1 1/2 cups quinoa penne pasta
For the sauce:
  • 2 tbsp olive oil
  • 1 small yellow onion , diced
  • 2 large Portobello mushrooms
  • 1 large carrot , diced
  • 1 clove of garlic , pressed
  • one 14.5 oz (411g) can of diced tomatoes
  • pinch of sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes (optional)
For topping:
  • 1/4 cup shredded Parmesan cheese
For the sauce:
  1. In a large skillet heat olive oil over medium heat and sautee onions for 3 minutes, until translucent.
  2. Add mushrooms and carrots and cook for 5 more minutes. Then add garlic, tomatoes, sugar, salt, black pepper, basil and crushed red pepper flakes. Continue to cook on medium, stirring frequently, for about 10 more minutes, until sauce thickens.
To cook the pasta:
  1. Bring a pot of water to a rapid boil. Add in the pasta. Add a pinch of salt.
  2. Boil pasta for 11-13 minutes, or until the pasta has reached the desired texture. Rinse pasta with cold water.
To serve:
  1. Divide pasta between two bowls. Add sauce and top with Parmesan cheese.
Recipe Notes

This sauce is just enough for 2 servings of pasta.

Nutrition Facts
Quinoa Pasta With Tomato Mushroom Sauce
Amount Per Serving
Calories 391 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 8mg 3%
Sodium 817mg 34%
Potassium 483mg 14%
Total Carbohydrates 48g 16%
Dietary Fiber 3g 12%
Sugars 6g
Protein 10g 20%
Vitamin A 105.3%
Vitamin C 7.7%
Calcium 17.1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.