Vegetarian? You're Going To Love This Mushroom Tomato Pasta Sauce


Who needs beef for a satisfying pasta sauce?

Self-professed pasta-holic here. There's nothing more comforting than a warm bowl of spaghetti covered in a sweet and spicy tomato sauce. But I don't always want a meat-heavy sauce and just crushed tomatoes can leave me a little hungry at the end of the night.

What to do?! Lucky for us, portobello mushrooms are a tasty, filling, and healthy alternative.


  • 1/2 yellow onion, diced
  • 1 bell pepper (color of your choosing), diced
  • 2 fat cloves of garlic, minced
  • 10 oz baby bella mushrooms, sliced
  • Olive oil
  • 28 oz can crushed tomatoes
  • 2 tablespoons tomatoes paste
  • Heaping 1/8 teaspoon red pepper flakes
  • 1/2 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet basil
  • Salt and pepper
  • 8 oz of your favorite pasta, cooked according to package instructions


  1. Heat a good glug of olive oil in a pan over medium heat. Add onion, bell pepper, and mushrooms. Season with salt and pepper. Cook until the mushrooms start to shrink and darken, ~7-10 minutes, stirring occasionally.
  2. Add garlic and cook for another 1-3 minutes, until fragrant.
  3. Add crushed tomatoes, tomato paste, red pepper flakes, sugar, red wine vinegar, oregano, and basil.
  4. Allow to come to a boil and then reduce temperature to low. Simmer for 15-20 minutes, covered, stirring occasionally.
  5. Toss with cooked pasta and enjoy! (If you've got some fresh Parm lying around, a good grate over top of the pasta wouldn't be a bad idea).

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