Vegetarian Mushroom and Napoletana Sauce - Healthy Cooking Made Easy.
Why Not Try Mushrooms?
If you love a good tomato sauce, and are looking for the secret ingredient that can give you that extra kick, why not try mushrooms? They give the meal that earthy texture that could even satisfy a growing boy! For some tips on picking the good, the bad and the ugly when it come to mushrooms, click here for an article by another Hubpages author.
This easy, healthy and light vegetarian meal is an apt choice for all occasions; from a family dinner to impressing that someone special. The best thing about it is that it is so simple you can easily add your own personal flare!
If you want to expand your culinary skill set further, be sure to try this Brocolli-Tomato-Recipe which I liked so much, it is now a regular meal in my house!
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- 500g Tomatoes, diced
- 2 cups Mushrooms, sliced
- 3 small Brown onions, diced
- 3 cloves Garlic, crushed
- 1 & 1/2 cups Tomato Soup
- Olive oil
- Salt or Vegetable Stock
- Sage, oregano & rosemary
- 500g pasta (penne and angel hair work best)
- 100g Baby Spinach (Optional)
- Grated Parmesan for serving
- Place a frying pan over medium heat. Fry the onion, mushrooms and garlic in olive oil for 5 minutes or untill the onion and mushroom are soft.
- Bring a pot of water to the boil. Once it is boiling, throw in the pasta of your choice - I prefer Angel Hair or Penne - and set a timer for the time suggested on the packet.
- Add the diced tomatoes, herbs and a pinch of salt. Continue to fry for approx 2 minutes or untill you can smell the herbs.
- Stir in the tomato soup. At this point, also add the baby spinach if you are using it. Let the spinach wilt in the heat so it is easier to mix it in.
- Taste your sauce. If it tastes salty, then do not add any vegetable stock. Otherwise, add stock to taste.
- Remove sauce from boil and strain noodles. Combine and serve with grated parmesan and fresh basil.