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Tomato, courgette and mushroom pasta sauce recipe

Tomato, courgette and mushroom pasta sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This hearty pasta sauce recipe is packed full of tomatoes, mushrooms, courgettes, celery and carrots. It is perfect for any Italian-inspired dish and a great way to add extra veggies to your diet!

2 people made this

IngredientsServes: 10

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (400g) tins tomato passata
  • 5 tomatoes, finely chopped
  • 12 mushrooms, sliced
  • 1 red pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, grated
  • 2 courgettes, sliced
  • 1 (140g) tube tomato puree, or to taste
  • 4 tablespoons red wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 2 bay leaves

MethodPrep:15min ›Cook:3hr5min ›Ready in:3hr20min

  1. Heat olive oil in a large saucepan over medium-high heat; saute onion and garlic until onion has softened, about 5 minutes. Add tomato passata, tomatoes, mushrooms, red pepper, celery, carrots, courgette, tomato puree, red wine, soy sauce and black pepper; simmer for 2 hours.
  2. Stir basil, oregano, sage and bay leaves into sauce and simmer until flavours blend, 1 to 2 hours. Remove bay leaves.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by missrochester

This Marinara Sauce was Delicious! This was my first time using carrots in Aauce and we loved it! Very flavorful!-24 Feb 2015

by Bibi

This sauce is a change from my usual marinara sauce. I'm not really fond of the carrots in this, and the tomato flavor nearly eclipses all the lovely onions, garlic and mushrooms. It's a very useful sauce for adding veggies to the plate, and as you can see from my picture, I tried it over "zoodles", for a lower carb count. I'm not sure I will replace my other TNT recipe, but this was worth a try. Thanks for the idea!-07 Feb 2015

by pelicangal

This was really good. Very easy to make and stood up very well on it's own with fettuccini. Will definitely make again and will use it in lasagna, with meatballs, on sandwiches, etc. Added some shaved parmesan on top as a little addition. Thanks for posting the recipe-01 Feb 2015

Tomato, courgette and mushroom pasta sauce recipe - Recipes

Cook pasta according to package directions. Once cooked, drain, rinse and set aside the pasta for later.

Step 2

Separately, process each vegetable (onions, garlic, zucchini, carrots, mushrooms, and tomatoes) in the food processor to chop them finely.

Step 3

Heat olive oil, over medium heat, in a sauce-pan and add the chopped onion and garlic. Cook for about 1-2 minutes or until the onion becomes translucent.

Step 4

Add the chopped zucchini and carrots and cook for another 2 minutes.

Step 5

Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, a sprinkle of salt and pepper, vegan butter and sieved tomatoes.

Step 6

Stir well, reduce heat to low, cover sauce-pan with a lid and cook for about 20 minutes, stirring the sauce regularly.

Step 7

Whisk together the plant based milk and flour in a glass measuring cup (or other medium cup/bowl). Then, add the flour-milk mixture to the sauce. Cook for another minute.

This is a simple recipe for a slow-cooked sauce with simple ingredients.

  • Aubergine - choose two firm aubergine.
  • Red onions - the flavour of red onions works better than white or brown onions in this dish, but if they are all you have you may use them.
  • Chilli flakes - I used a small amount to add flavour, but you can add extra for a more spicy sauce
  • Tinned tomatoes - you can use tinned chopped or tinned plum tomatoes.
  • Water - to thin the sauce as it cooks.
  • Tomato puree - to add a little sweetness to the dish.
  • Dried herbs - I used dried parsley, but you could use dried basil or oregano, both would be good. If adding fresh herbs, add them at the end of cooking.
  • Vegan Worcestershire sauce - this is optional, but it does give a good flavour.
  • Salt and pepper - to season.

How to Make Spinach & Mushroom Pasta

To get started, bring a large stockpot of water to a boil. In the meantime, heat a large saute pan to medium high heat. Add 2 tablespoons of olive oil and then 2 minced garlic cloves. Saute for 30 seconds and add 6 oz. of sliced baby portabella mushrooms. Saute for 8-10 minutes, until mushrooms are browned.

Stir in 1 1/2 teaspoon of dry parsley, 2 teaspoons of dry oregano, 1 tablespoon of dry basil, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Next, add two tomatoes and 6 oz. of fresh spinach. Stir, cover, and let saute for 5 minutes or until spinach is wilted.

Next add one 15 oz. can of crushed tomatoes and 3 oz. of cream cheese. Stir until cream cheese is melted. Let sauce simmer. Add 1 lb. of penne pasta into boiling water and cook for 8-10 minutes or until al dente. 🙂 Drain water from pasta and toss with spinach mushroom tomato sauce. Serve!

Recipe Summary

  • 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
  • 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
  • 3 garlic cloves, thinly sliced
  • 5 tablespoons olive oil
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 pound long fusilli or linquine
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving

Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil season with salt and pepper. Spread into single layer roast until zucchini is lightly browned, 20 to 25 minutes.

In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil cover.

Pour reserved pasta water onto baking sheet of cooked vegetables scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan toss to combine. Serve with more Parmesan.

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How to make creamy mushroom pasta:

This mushroom pasta is so simple to make, first of all you fry the mushrooms in some olive oil until they are cooked through. Then add crushed garlic and splash of white wine. This is optional, if you don’t have any wine on hand leave it out, I just like the flavour it creates in the sauce.

After the garlic and wine, add some thyme and fresh cream, keep cooking until it starts to bubble then add some grated parmesan cheese. This creates a delicious creamy mushroom sauce ready for the cooked fettuccine.

Cook the pasta according to packet instructions, drain and then add to the sauce. Stir the mushroom sauce through the fettuccine until it is well coated. I like to serve my mushroom pasta piping hot with extra parmesan cheese and toasted pinenuts, which give the meal a lovely nutty taste.

I love how fast and convenient this quick mushroom pasta recipe is, if you don’t have thyme you could use parsley or sage to add a nice herby flavour. This pasta will feed a family of four and can be made in under 15 minutes. The price of the meal is under $20, that’s less than $5 per portion.

This recipe can also be made with mascarpone, creme fraiche or sour cream in place of the standard cream. Dried pasta could be substituted for fresh by using: spirals, penne, macaroni, spaghetti, fettuccine or even angel hair.


  • Total Time 25 minutes
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • 1 onion, chopped
  • 1 garlic (clove), crushed
  • 1 tbsp tomato puree
  • 500ml passata
  • 1 tsp fresh basil, chopped
  • 1 tsp black pepper
  • ½ tsp sugar
  1. Gently fry the onion and garlic on a low heat for a few minutes, in some olive oil
  2. Add the tomato puree and cook for a further couple of minutes
  3. Add the rest of the ingredients, stir well, then cover the pan and leave to simmer for around 15 minutes
  4. Allow to cool slightly and blend if you prefer a smooth sauce
  5. Serve over pasta and top with grated cheese

5:2 Diet Explained

  1. Our bodies have a growth hormone called IGF -1. As a child this is what helps our bodies grow, but as adults it ages us.
  2. High levels of IGF-1 can lead to diabetes, heart disease and cancer.
  3. Lowering your levels of IGF-1 can help prevent against these diseases and can be done through your diet.
  4. When lowering your IGF-1 levels, growth stops and your body starts to repair cells. It also uses up your glucose and starts to burn fat, so you also lose weight.

How to make quick and easy creamy garlic mushroom pasta

All-in-all, this recipe as is shouldn’t take you more than 20 minutes to pull together. I put the kettle on while I heat the pasta pot and pan for the sauce. Start prepping the mushrooms, garlic, lemon and parmesan and then pour the hot water into the pasta pot to start boiling. Start the sauce while the pasta is cooking and by the time the pasta is done, so is the sauce. So easy, so delicious and a total winner for busy weeknight meals.


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