Fueled by Carrots

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Burst Cherry Tomato Spaghetti with King Mushrooms

In my CSA share the past few weeks, we’ve had a lot of cherry tomatoes.  I love just snacking on them, but they seemed to pile up and become quite an overabundance.

In the Run Fast Eat Slow cookbook, there was a recipe for burst cherry tomato linguine with shrimp.  I opted to veganize it and use king mushrooms.

I really enjoyed this quick sauce and it was fun to watch the cherry tomatoes burst.  The king mushrooms added a nice “meat”iness to it.


Burst Cherry Tomato Spaghetti with King


6 oz whole wheat spaghetti, cooked according to package directions

2 TBS olive oil

2 pints cherry tomatoes

1/2 tsp sea salt

4 king mushrooms sliced in half lengthwise and cut into 1/4" half moons

3 cloves garlic, minced

1/4 tsp red pepper flakes

12 fresh basil leaves, rolled and thinly sliced


Heat 1 TBS oil in a large skillet over medium heat and add the mushrooms, cook until browned. Remove from heat.

Heat another 1 TBS oil in the skillet, then add the cherry tomatoes and salt. Cook, stirring occasionally, until the tomatoes burst, 4 to 5 minutes.

Add the mushrooms, garlic, and pepper flakes and simmer uncovered, stirring occasionally, until the sauce begins to thicken, about 5 minutes. Shir in the basil. Taste and add more salt and pepper flakes, if needed.

Divide the pasta between 2 plates and top with the sauce.


I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!



  1. Annmarie

    Love adding mushrooms to pasta – this looks delicious!

    1. Vicki (Post author)

      It is! 🙂

  2. Deborah @ Confessions of a mother runner

    Yum I could eat this every night I love fresh tomatoes in my sauce
    Deborah @ Confessions of a mother runner recently posted…Chocolate Covered Cherry Acai BowlsMy Profile

    1. Vicki (Post author)

      They sure do freshen up a sauce!

  3. kimmythevegan

    Sounds so good Vicki! Love that you subbed mushrooms for shrimp to make it veg-friendly. YUM!

    1. Vicki (Post author)

      Thanks… I really liked it with the mushrooms!


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