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Tomato-Mushroom Bow Tie Pasta

Rated as 4.33 out of 5 Stars

"'With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me,' says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too."
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25 m servings
Original recipe yields 4 servings


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  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.


  • Nutritional Analysis: One serving (1 cup pasta with 3/4 cup sauce and 1 tablespoon cheese) equals 358 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 469 mg sodium, 56 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 1 lean meat, 1 fat.


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My husband and I loved this. I changed a couple of things. I used canned Diced tomato w/basil & garlic instead of fresh, and used dried parsley, just because I didn't have those fresh ingrediant...

I really liked this a lot! Made as directed and it was so yummy and a very pretty dish too with the bright red tomatoes and pretty green from the seasonings! Thank you for sharing!

Very good... we used chives and a watered down spaghetti sauce instead of fresh tomatoes. Very good.