Mushroom Pasta Sauce
Adapted from a recipe in the Casserole Cook Book, page 78.
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.
Prep Time 30 minutes mins
Cook Time 50 minutes mins
- 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.
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.
Low cost per serving.
Shortcut: Tomato Juice.