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Mushroom Tomato Pasta Sauce

Simple Mushroom Tomato Pasta Sauce


  • Author: Nele Liivlaid
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This easy Mediterranean flavoured mushroom tomato sauce goes so well with al dente pasta or cooked rice and even serves as a dressing on top of Buddha bowls. Make a bigger batch and you’ll have delicious weekday meals in no time at all!


Scale

Ingredients

  • 1 medium leek, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 450g (1 lbs) button mushrooms, diced
  • 680g (1.5 lbs) unsalted tomato puree
  • ½ cup water
  • 2 tsps. dried oregano
  • 4 garlic cloves, crushed
  • Himalayan salt (max ¼+⅛ tsp. for Plantricious version)
  • Black pepper to taste
  • 5 tbsps. coconut milk

Instructions

  1. Start by preparing your veggies – slice mushrooms and chop celery, carrots and leek.
  2. Next, sauté mushrooms – heat up a few tablespoons of water in a large skillet over medium heat. Once the water starts to sizzle add sliced mushrooms and cover. Sauté them over a medium heat for 5 minutes, stirring occasionally.
  3. Then, throw in chopped leek, carrots and celery. Stir, cover and sauté for another 5 minutes until the veggies are soft. Also, add water if necessary.
  4. Now it’s time to pour in the tomato puree along with ½ cup of water and dried oregano. Stir well, bring to boil and simmer on low heat for 15 minutes. Turn off the heat.
  5. Finally, add crushed garlic and coconut milk and season with salt and pepper.

Garnish with nutritional yeast, chopped basil, parsley, coriander and/or green onions. Should you be into spices, sprinkle on some red pepper flakes or chilli.


Notes

Storing
Fridge: 3-4 days
Freezer: 1 month

  • Category: Side
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/4
  • Calories: 170kCal
  • Sodium: 167mg
  • Fat: 4.2g (22.2% of kcal)
  • Carbohydrates: 21g (49% of kcal)
  • Fiber: 8.2g
  • Protein: 7.2g (17% of kcal)
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