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Easy Mushroom Tomato Sauce_MidPage – 1@2x

Easy Mushroom Tomato Sauce

This easy mushroom tomato sauce is made with just five ingredients and is an easy, delicious vegan pasta sauce recipe.
4.72 from 7 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 516kcal


  • Large pot
  • Food processor


  • 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


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!


Calories: 516kcal | Carbohydrates: 98g | Protein: 20g | Fat: 6g | Sodium: 1196mg | Fiber: 8g | Sugar: 6g | Vitamin C: 42mg
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