Vegetarian Combination Pasta Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, rinse and dry vegetables. Slice mushrooms thinly, finely chop the onion, mince the garlic, halve the cherry tomatoes, and roughly chop the basil (reserve a few whole leaves for garnish).

In a large wide skillet over medium-high heat, add olive oil and butter. When hot and shimmering, add the sliced mushrooms in a single layer. Let them sear without moving for 2–3 minutes, then stir and cook another 3 minutes until golden and any released liquid mostly evaporates.

Add the chopped onion and a pinch of salt. Sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices. Stir in the baby spinach and cook just until wilted, about 1–2 minutes. Transfer vegetables to a bowl and keep warm.

Make basil-tomato sauce

In the same skillet over medium heat, add the tomato passata (or crushed tomatoes) and vegetable broth. Stir in dried oregano, red pepper flakes, salt, and black pepper. Simmer gently 6–8 minutes to reduce and concentrate flavors. Stir in half of the chopped basil and 1–2 tablespoons of reserved pasta water to loosen if needed.

Return sautéed vegetables to the skillet and stir to combine. Add the drained pasta and toss to coat. If sauce is too thick, add more reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.

Make creamy tomato sauce

Heat the skillet over medium heat. Add the tomato passata and vegetable broth, season with salt, pepper, oregano, and red pepper flakes. Simmer 4–6 minutes, then reduce heat to low and stir in the heavy cream and grated Parmesan. Stir until the cheese melts and the sauce is smooth. Adjust thickness with reserved pasta water as needed.

Return the sautéed mushrooms and vegetables to the skillet. Add the drained pasta and toss thoroughly to coat in the creamy tomato sauce.

If you want the combination (both basil-tomato and creamy): after making the basil-tomato sauce in one skillet and creamy sauce in another or by adding cream to the basil-tomato base, combine about half of each sauce in a large skillet, taste and adjust seasoning, then add the vegetables and pasta and toss to coat.

Stir in the remaining chopped basil and 1 tablespoon extra virgin olive oil. Taste and adjust salt, pepper, and a squeeze of lemon juice if using to brighten flavors.

Serve immediately, topped with additional grated Parmesan and reserved basil leaves.