March 31, 2015


30-Minute Meal : Mushroom Pasta
Not wanting to bore our dining table with no-meat dishes in observance of the Holy Week, I decided to prepare some easy-to-cook meatless meals without sacrificing flavor and losing appetite.

Here’s a 30-minute meal, from preparation to serving, Mushroom Pasta :
4 Main Ingredients

Ingredients :

Pasta, cooked as per package instructions

1 Whole White Onion, quartered

1 Medium-Sized Can of Tomato Sauce

1 Medium-Sized Can of Shiitake Mushroom, thinly sliced (minced if you prefer)

Parmesan Cheese, grated

Olive Oil for sautéing

Iodized Salt & Ground black pepper, to taste

Dried Oregano to add flavor

Cayenne Pepper, optional

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Add Shiitake Mushrooms when onions are translucent.

Procedure :

1)    Heat pan and pour Olive oil.

2)    Sauté white onions until transparent in color.  Then add Shiitake mushrooms, sautéing for a few minutes without burning.
Simmer the sauce until thick.
3)    Add tomato sauce and bring to a boil. Once sauce starts to boil, lower the heat and simmer for a few minutes. Add iodized salt & pepper according to taste. 

4)    While the sauce is simmering, add one (1) tablespoon of grated Parmesan cheese. You can buy the store-bought grated cheese or buy a block and grate the Parmesan just before cooking.
Mushroom Pasta

5)    Once the sauce slightly thickened, turn off the heat. Pour the sauce over to the pasta and serve with more Parmesan cheese.

Mushroom Pasta
Tips :

If you want to add garlic for aroma and health benefits, opt to do so.

I add the dried Oregano to the sauce before cooking, to suck in the flavor. Oregano is great for pasta sauces.

I add a pinch of Cayenne pepper for some added kick.

Cooked Spaghetti.

There are wide varieties of long pasta noodles to choose. I used Spaghetti, which was readily available in the pantry. My other favorites are Angel Hair and Linguine.

Freshly grated Parmesan cheese is more flavorful than store-bought, grated cheese. I add Parmesan cheese into the sauce while cooking to add more flavor and it makes the sauce creamier. 

I use this tomato-based sauce as my red sauce for my pasta dishes. You can add a variety of ingredients – shrimps, ground meat, meatballs and other seafood. It’s like dressing up, you have the main outfit but you accessorize to give it a different look. As for this case, a new flavor.

This humble Philippine food blog, Eat To Your Heart’s Content turned 4 years-old last January 2015! I may not have published numerous food articles over the last four years, but I am absolutely thankful for everyone who took time in checking this food blog, commenting, connecting and for allowing me to share with you all my food adventures around the Philippines. I hope you continue to join me as I search for more deliriously delicious dining destinations and food discoveries. Thank you all!!!

Pie Rivera is a food columnist of Republic of 7107 Island Travel Magazine. For subscriptions to the magazine, you may email them at 

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