Mushroom Primavera Pasta Sauce Recipe

5 4 3
Mushroom Primavera Pasta Sauce Recipe
Mushroom Primavera Pasta Sauce Recipe photo by Taste of Home
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Mushroom Primavera Pasta Sauce Recipe

Read Reviews
5 4 3
Publisher Photo
This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. —Cindy Adams, Tracy, California
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Cook: 45 min.

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1 whole garlic bulb, peeled and minced
  • 15 plum tomatoes, peeled and chopped
  • 2 medium zucchini, grated
  • 2 medium carrots, grated
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh mushrooms, quartered
  • Hot cooked multigrain pasta
  • Shredded Parmesan cheese

Directions

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender.
Serve over pasta. Sprinkle with cheese. Yield: 6 cups.
Originally published as Mushroom Primavera Pasta Sauce in Taste of Home August/September 2010, p39

Nutritional Facts

3/4 cup: 85 calories, 2g fat (0 saturated fat), 0 cholesterol, 321mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 3 vegetable.

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1 whole garlic bulb, peeled and minced
  • 15 plum tomatoes, peeled and chopped
  • 2 medium zucchini, grated
  • 2 medium carrots, grated
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh mushrooms, quartered
  • Hot cooked multigrain pasta
  • Shredded Parmesan cheese
  1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil.
  2. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender.
  3. Serve over pasta. Sprinkle with cheese. Yield: 6 cups.
Originally published as Mushroom Primavera Pasta Sauce in Taste of Home August/September 2010, p39

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JenniferStowe User ID: 2414179 185125
Reviewed May. 30, 2012

"This dish is so full of flavor! A family favorite after the fist time I made it!"

MY REVIEW
ColleenaG User ID: 1190332 183370
Reviewed Aug. 26, 2011

"I had most of the veggies in our garden. Great way to use those extra tomatoes and zucchini. I used garlic powder instead of a whole bulb but it wasn't enough flavor so I added oregano and basil. Turned out great."

MY REVIEW
hannajo User ID: 3981366 185504
Reviewed Aug. 5, 2011

"I would love to make this I was wondering if the whole bulb of garlic was used?"

MY REVIEW
weyrcat User ID: 4592213 117822
Reviewed Mar. 9, 2011

"Even my veggie hating husband loves it :D Served over Garden Delight pasta for an extra flavor :)"

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