Mushroom Tomato 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.
Servings: 8
Calories: 59kcal
Equipment
- Food Processor or do it all by hand with a chef's knife.
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups finely chopped parsley leaves about 2 large, full bunches
- ½ medium onion chopped fine
- 3 celery ribs chopped fine
- 2-3 garlic cloves chopped fine
- 8 ounces white or brown 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
- ½ teaspoon ground black pepper
- ¼ teaspoon dried red pepper
- ½ cup dry red wine or white 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. Serve mushroom pasta sauce over pasta of choice. Extra keeps in an airtight container for up to 5 days in the refrigerator or freezes well for several months.
Nutrition
Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Iron: 1mg