Easy Mushroom Tomato Sauce
This easy mushroom tomato sauce is made with just five ingredients and is an easy, delicious vegan pasta sauce recipe.
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Servings: 4
Calories: 516kcal
Equipment
- Large pot
- Food processor
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 4 ribs celery with leaves, diced
- 1 pound king trumpet mushrooms
- 12 ounces roasted red bell peppers
- 2 15- ounce can whole peeled or crushed tomatoes
- Salt and pepper to taste
For serving:
- 16 ounces pasta of choice
- Fresh basil leaves
Instructions
Cook the aromatics:
- Heat oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the celery and cook for an additional 6–7 minutes.
Prepare the mushrooms:
- Cut off the bottom half-inch of the mushrooms and discard them. Break the mushroom caps into small pieces. Shred the mushroom bodies into thin strips using a fork or your fingers. Set aside.
Cook the mushrooms:
- Add the mushrooms to the pot and cook for 10 minutes—season with salt and pepper.
Blend the roasted bell peppers:
- Transfer the roasted bell peppers to a food processor and blend until smooth.
Simmer the sauce:
- Pour the roasted bell pepper puree into the sauce. Add the canned tomatoes and season with salt and pepper. Bring to a boil and then reduce heat to low. Cover and simmer for 45 minutes.
Cook the pasta:
- If serving with pasta, cook the pasta according to package instructions while the sauce simmers—reserve 1/2 cup of the pasta cooking water.
Sauce the pasta:
- Add the pasta cooking water to the sauce. Add the pasta and toss to coat for 2 minutes. Turn off the heat.
To serve:
- Divide the pasta and mushroom sauce between shallow bowls. Garnish with fresh basil if you like. Enjoy!
Nutrition
Calories: 516kcal | Carbohydrates: 98g | Protein: 20g | Fat: 6g | Sodium: 1196mg | Fiber: 8g | Sugar: 6g | Vitamin C: 42mg
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