Mushroom Pasta Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅔ cup canned mushrooms, sliced, with liquid
- 1 large onion, diced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 1½ cups tomato juice, (concentrated if you find it), Shortcut
- 1½ cups water
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 teaspoon dried basil, crushed
- hot cooked pasta, of your choice, for serving.
Instructions
- Drain the mushrooms and reserve liquid.
- In a large saucepan, heat the oil. Add the onion and garlic, cook until tender but not browned.
- Add the parsley, mushroom liquid, tomato juice, water, and seasonings. Simmer 35 minutes uncovered, or until desired consistency is reached.
- Prepare pasta of your choice while sauce is simmering.
- Stir in the mushrooms.
- Serve over hot cooked pasta, enjoy.
Notes
Low cost per serving.
Shortcut: Tomato Juice.
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