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
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
Reviews
This dish is so full of flavor! A family favorite after the fist time I made it!
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.
I would love to make this I was wondering if the whole bulb of garlic was used?
Even my veggie hating husband loves it :D Served over Garden Delight Pasta for an extra flavor :)