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
- 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.
- Add garlic and cook for another 1-3 minutes, until fragrant.
- Add crushed tomatoes, tomato paste, red pepper flakes, sugar, red wine vinegar, oregano, and basil.
- Allow to come to a boil and then reduce temperature to low. Simmer for 15-20 minutes, covered, stirring occasionally.
- 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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