Oyster Mushroom Spaghetti with Tomato and Basil Sauce


by: Gourmandelle

I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!


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serves: 6

500 g spaghetti (gluten-free)

2 cups oyster mushroom (chopped)

1 big onion, diced

400 g tomatoes (1 can chopped and peeled tomatoes)

1/2 glass of red wine

1-2 pinches of chili powder (optional)

4-5 cloves garlic minced

2 tsp dry basil leaves

sea salt, to taste

ground pepper, to taste

1-2 tbsp olive oil

Nutrition Facts
Oyster Mushroom Spaghetti with Tomato and Basil Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 394

  • Total Fat: 3.8 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 18.6 mg
  • Total Carbs: 70.6 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 5.6 g
  • Protein: 12.9 g

how is this calculated?

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1.  Cook spaghetti as per package directions. Rinse and set aside.

2.  Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.

3.  Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.

4.  When ready pour over the spaghetti and mix gently.

5.  Serve!

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