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Mushroom Primavera Pasta Sauce

 Mushroom Primavera Pasta Sauce
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
8 ServingsPrep: 50 min. Cook: 45 min.


  • 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


  • 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.

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Mushroom Primavera Pasta Sauce (continued)

Nutritional Facts: 3/4 cup (calculated without pasta and cheese) equals 85 calories, 2 g fat (trace saturated fat), 0 cholesterol, 321 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchange: 3 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.