I make this 20 minute, fresh tomato pasta when I need something after long travel days— juicy tomatoes, golden mushrooms, silky pasta, and a quick tumble of spinach that makes the whole thing feel effortless and fresh. If you need dinner tomorrow that basically cooks itself, this is the one!
This fresh tomato pasta will become your weeknight hero!
I first fell for this style of pasta fresca in a tiny café in Florence—nothing fancy, just fresh vegetables tossed with hot pasta so everything softened together. Simple market ingredients, one pan, no fuss, and somehow wildly satisfying.
My recipe really leans into contrast: sweet onions, earthy mushrooms, and quick-burst cherry tomatoes that make their own sauce. Butter adds gloss, spinach folds in at the very end to stay vibrant, and the pasta water gives you just enough silkiness without drowning anything. It’s weeknight-friendly but doesn’t eat like a shortcut.
If this speaks to you, try my lemon pasta when you want something even brighter, or my one skillet “Meghan Markle” pasta for nights when you want more comfort without more effort.
Key ingredients and why they matter
To make this pasta fresca recipe, you’ll need fusilli, vegetable oil or extra virgin olive oil, white onions, mushrooms, black pepper, salt, garlic, cherry tomatoes, fresh spinach, butter, and parmesan cheese.
Full ingredient list and detailed instructions in the recipe card.
- Fusilli or any short pasta: The spirals trap the tomato juices and buttery gloss. If you swap to long pasta, reserve extra water—it’ll need more help gripping the sauce.
- White / yellow onions: Sliced (not diced) onions melt into ribbons that sweeten the whole pan. If your onions are sharp, give them an extra minute to soften before adding mushrooms.
- Mushrooms: They’re your umami backbone. Browning them properly is what keeps this from tasting flat. Crimini or mixed mushrooms work beautifully.
- Cherry tomatoes: These burst just enough to make a sauce without turning into mush. Off-season tomatoes? Halve them and let them hit real heat—they still deliver.
- Butter: While it’s not mandatory, but it is what makes the pasta glossy and restaurant-good. If you skip it, use pasta water and a splash of olive oil to emulsify.
- Fresh spinach: It wilts in seconds and adds color and freshness. Frozen spinach works too—just squeeze out the water so it doesn’t dilute your sauce.
- Parmesan: Freshly grated melts better and seasons the whole dish. Pre-grated works in a pinch but doesn’t give the same creamy finish.
TIPS & TRICKS
Shruthi’s top tips
- Salt your onions, not your mushrooms. Seasoning early helps the onions soften but prevents mushrooms from steaming.
- Let the mushrooms take their time. When you see a golden edge, that’s flavor—don’t rush the pan.
- Add tomatoes to real heat. A medium-high pan helps them blister instead of collapse.
- Stir the garlic at the end of the vegetable stage. It stays fragrant, not burnt or bitter.
- Use the pasta pot like a holding tank. Don’t drain fully—lift the pasta out so you naturally keep some starchy water.
- Butter + pasta water = instant sauce. Add them together so they emulsify instead of pool.
- Add spinach off heat if you prefer it brighter. The carryover warmth will wilt it without turning it dull.
- Season at the end, not the beginning. Tomatoes concentrate as they cook, so wait until after everything is combined.
- Finish with a squeeze of lemon if the dish tastes “quiet.” Acid wakes up the tomatoes and parmesan.
- Save leftovers with a splash of water. Reheat gently and it comes back to life instead of clumping.
How to make pasta fresca
- Cook the pasta according to the package instructions, then set it aside. In a skillet, sauté onions in oil until fragrant, then add mushrooms, salt, and pepper.
- Stir in cherry tomatoes and garlic, cooking for a few minutes.
- Add the pasta and the butter to the skillet and allow them to cook with the sauce.
- Finally, add the spinach and cook just for 2 minutes.
- Garnish with Parmesan, red pepper flakes, and other fresh herbs of choice. Serve hot!
How to serve pasta fresca
Pasta fresca is satisfying on its own, but it’s even better with simple sides. Pair it with a crisp Italian chopped salad for freshness and balance, and add some warm garlic bread to round out the meal. It’s a cozy, well-rounded dinner that comes together effortlessly.
Storage and reheating suggestions
You can store this pasta fresca in the fridge for 4-5 days, in an airtight container. You can freeze the recipe by placing it in a freezer-friendly container.
When you’re ready to eat, let it defrost in the fridge and reheat over low heat in a skillet with a bit of olive oil until warmed through.
More pasta recipes
Love pasta fresca? Try these other easy and flavorful pasta dishes for quick weeknight dinners.
One Pot Lemon Ricotta Pasta
Vegan Sun-Dried Tomato Pasta
Leek and Mushroom Pasta
Spring Pasta with Peas and Oyster Mushrooms
Pasta Fresca
Ingredients
- 1 pound fusilli, substitute any other dry or fresh pasta, adjust cooking time appropriately
- 2 tablespoons vegetable oil
- 2 white onions, sliced
- 1 cup mushrooms, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 cups fresh spinach, substitute frozen
- ½ cup parmesan cheese
Instructions
- Cook the pasta according to the package instructions. Set aside, and reserve a cup of the pasta water if you're not using butter.
- In a large skillet, add oil. Then, add sliced onions and cook until fragrant. Now, add mushrooms, salt and pepper. Cook on low heat until the mushrooms look a bit golden.
- Add the cherry tomatoes and garlic. Continue cooking for another 3 minutes on medium heat. Stir occasionally.
- Add the cooked pasta and butter to the skillet and allow it to cook with the sauce for about 3 minutes.
- Finally, add the fresh spinach and cook just for 2 minutes. Garnish with parmesan, red pepper flakes, and other fresh herbs of choice. Serve hot!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pasta recipe is an absolute delight! 🍝✨ The combination of flavors and textures in this dish is simply divine. The creamy sauce perfectly coats the al dente pasta, while the sautéed vegetables add a burst of freshness and color. I love how easy it is to prepare, making it a fantastic option for busy weeknights.