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Servings: 2

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.
5 from 7 votes
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  • 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.
Course: Main

Nutrition Information

Calories: 391, Fat: 18g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 817mg, Potassium: 483mg, Carbohydrates: 48g, Fiber: 3g, Sugar: 6g, Protein: 10g, Vitamin A: 5265%, Vitamin C: 6.4%, Calcium: 171%, Iron: 0.7%