Mushroom Herb Pasta Sauce

By Sally Cameron on January 22, 2012

Fish & Seafood, Pasta, Sauces and Condiments, the daniel plan, Vegan, Vegetarian

I’m crazy about mushrooms. For years I have made a mushroom pasta sauce, or mushroom marinara, that uses lots of parsley and other herbs. A staple in my house for years, I used to make double batches and freeze it in jars because we ate it so much. It was always handy for a quick and satisfying dinner. This sauce has a rich and hearty flavor; it’s meaty but no meat. It seemed the right thing to share with you now, my mushroom herb pasta sauce.

mushroom herb pasta sauce | afoodcentriclife.com

Mushroom Herb Pasta Sauce

Cleaning out the vegetable drawer I somehow ended the week with three big bunches of parsley. Fresh, fluffy, green, organic flat-leaf parsley. It was too good to be ignored, allowed to wilt away and get tossed. How to use it? Making my favorite pasta sauce, mushroom herb marinara which uses a lot of fresh parsley for an earthy garden flavor.

Parsley is often relegated to the role of supporting actor as simple garnish. In this recipe, parsley plays a foundational role for my mushroom and herb pasta sauce. The parsley lends fresh herbal flavor to this meatless but meaty-tasting sauce filled with mushrooms, tomatoes, garlic, onion, celery and herbs.

Prep Your Vegetables

For fast prep work, a food processor comes in handy. If you have one but don’t use it much, here is your chance to put it to use. You can also prep the vegetables by hand with a chef’s knife. Strip leaves from two to three large bunches of flat leaf (Italian) parsley, discarding the stems. Wash parsley leaves in cool water and dry on layers of paper towels, kitchen towels or in a salad spinner.

To chop the parsley leaves fine, you can use a food processor with the steel knife or chop by hand. Next, slice the mushrooms (good old white mushrooms work fine) and chop some celery. The mushrooms I slice thin in my food processor with the slicing blade. The celery and onions I chop finely by hand.

mushroom herb pasta sauce | afoodcentriclife.com

Simmer and Enjoy

Once your prep work is done, the sauce is easy to complete by simmering the ingredients in a pot until thick and the flavors are melded together. Serve it simply over pasta noodles for an easy, healthy dinner. Use it to top stuffed pasta shells. It’s great, too, for topping crisp chicken cutlets with a side of broccolini. It’s a versatile sauce, and extra freezes well.

Mushroom Herb Pasta Sauce

Meaty-tasting but meatless, mushrooms take the place of meat in this hearty pasta sauce. Add lots of fresh parsley for fresh herbal flavor, tomatoes, garlic, onions and herbs. Use it to top pasta or crisp chicken cutlets with a side of broccolini. Make extra as it freezes well.
Course Sauce
Cuisine Italian
Keyword marinara, mushroom, pasta sauce
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8
Calories 59kcal

Equipment

  • Food processor (to prep faster)

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups finely chopped parsley leaves about 2 large, full bunches
  • 1/2 onion chopped fine
  • 3 celery ribs chopped fine
  • 2-3 garlic cloves chopped fine
  • 8 ounces white mushrooms cleaned and thinly sliced
  • 1 28 ounce canned crushed tomatoes
  • 1 28 ounce canned tomato puree
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt kosher or sea
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried red pepper
  • 1/2 cup dry red wine or water

Instructions

  • In a large pot, heat the oil over medium heat. When the oil is hot, add the parsley, onion and celery. Cook until soft, stirring occasionally. Add the garlic and cook for one more minute. Add the mushrooms, tomatoes, and herbs, salt, peppers and wine. Simmer covered until all of the flavors are incorporated, about 40 – 45 minutes. If it gets too thick, add a little water to thin it to your preference

Nutrition

Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
5 Comments
  1. Cathy @What Would Cathy Eat? - January 23rd, 2012

    Wow, love the massive amount of parsley. I make marinara sauce all the time but want to try your version tonight! I will use Pomi tomatoes, as I stopped using canned tomatoes because of the BPA. (Muir Glen ones don’t have BPA but I don’t love them.)

  2. Sally - January 23rd, 2012

    Hi Cathy. Yep, Muir Glen brand is what I used. I’m always careful too about BPA. Good tip on the Pomi. I’ll have to try them. Thanks! Another good brand available in glass jars is Jovial.

    Note for readers – If you are not familiar with BPA, it stands for Bisphenol A. BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s. It’s often used in the linings of cans. There are many concerns about it. To read more, try this link.http://www.mayoclinic.com/health/bpa/AN01955

  3. Gloria - January 26th, 2012

    I have mushrooms and parsley in the frigde. Your sauce looks delicious. Looking forward to trying this.

  4. Sally - January 28th, 2012

    I love the sound of all that parsley–one of the few things that you can find all year round. I am definitely putting this on my list to make soon, especially when we want something lighter than the Bolognese sauce I squirrel away in the freezer for those emergency nights when I want something quick. Oh wait, that’s most nights–I need this. I’ve used the Pomi diced tomatoes and prefer them to Muir Glen simply because they break down more easily, good for when you don’t want discrete chunks of tomatoes that won’t melt into the sauce.

  5. LJP - February 29th, 2012

    I think that parsley is a very underrated ingredient. I will try this v. soon!

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