This creamy vegetarian pasta is such a winner: you can whip it up in a flash, it’s economical, and, of course, it’s delicious!

Allow me to verify these claims…

Let’s start on the speedy point. In total, from chopping to boiling to eating, this pasta won’t take more than thirty minutes. Super easy.

Next, the economical point. Currently, I’m on a gap year and I’m waitressing in Switzerland for three months. I’m cooking for myself in the most expensive country in the world. This is just one of lots of budget-friendly meals you’ll see popping up on my site. Though I think anyone would love this pasta, I think students etc. have an extra reason to love it.

Lastly, the delicious point. This pasta has somewhat bacon-mushroom pasta vibes thanks to the salty olives and, well, the mushrooms. Now combine that with the juicy pop-in-your mouth cherry tomatoes and rich, creamy tomato sauce…yum. Of course, living in Switzerland, the pasta is loaded with tasty Gruyère, but it’s also great with other cheese, or even no cheese. Up to you, really.

How to Make this Creamy Vegetarian Pasta

You’re going to start by sautéing the mushrooms in olive oil until they’re softened.

Whilst the mushrooms are cooking, boil your pasta according to package instructions. It really doesn’t matter what kind you use. I used spaghetti.

Getting back to the original pot, add the cherry tomatoes and olives, and sauté until the tomatoes are soft. Stir in the tomato paste, and season with salt and pepper to taste. Stir in the fresh cream, then turn down the heat and allow the sauce to simmer for about five minutes. 

Mix the freshly-cooked pasta into the sauce, and add the grated Gruyère or Parmesan, if using. 

Yep, that’s it. Enjoy!

Print Recipe

Creamy Vegetarian Pasta - Mushrooms, Tomatoes & Olives

(No Ratings Yet)

Loading...

Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

A budget-friendly pasta dish that is the perfect easy and yummy weekday meal.

Ingredients

• 3T olive oil
• 500g mushrooms, sliced
• 400g pasta of choice
• 1 cup cherry tomatoes (about 250g)
• ½ cup olives, halved
• 2T tomato paste
• salt and pepper, to taste
• ⅔ cup fresh cream
• ½ cup grated Gruyère or Parmesan (optional)

Instructions

1

Heat the olive oil in a pot over medium-high heat. Add the mushrooms and sauté for about 10 minutes, or until softened.

2

Whilst the mushrooms are cooking, boil the pasta according to package instructions.

3

Add the cherry tomatoes and olives, and sauté for an additional 5 minutes, until the tomatoes are soft. Stir in the tomato paste, and season with salt and pepper to taste. Stir in the fresh cream, then turn down the heat and allow the sauce to simmer for 5 minutes.

4

Mix the freshly-cooked pasta into the sauce, and add the grated Gruyère or Parmesan, if using.