This is a recipe inspired by my pantry, yes pantry you read it right, well the history is very simple, I was doing some cleaning one day and I came across cans of tomato and mushroom, I was a little worry because I try to buy fresh products and don’t remember when I buy those. But of course I was going to use them and what better way the in a sauce, my daughters love pasta and this sauce is just what you need when you don’t want any type of meat.
So I create this easy recipe with pantry items the I know you have in your house and just like me make this delicious sauce and impress your family with something different that day for dinner.
Enjoy.
INGREDIENTS
- 1 can 14 oz diced Tomato
- 2 cans 4 oz each slice mushroom
- 1/4 cup ketchup
- 2 tablespoons tomato paste
- 1 onion julienne
- 2 mince garlic cloves
- 1 teaspoon oil
- 1 cup pasta water
- 1 pound pasta
- 1/2 cup chopped basil
- salt and pepper to taste
DIRECTIONS
Cook the pasta according to package directions, I used Fusilli but you can use wherever you want.
Heat a pan to medium low heat, add oil, onion and garlic, cook until onion is soft, add the can of tomato, drain and rinse the mushroom and add to the pan, add the rest of the ingredients except the basil, this one is better at the end, cover and cook for 5 minutes.
Drain the pasta mix with the sauce sprinkle some parmesan cheese and serve immediately, serve with a side of salad (optional).
This recipe makes 6 servings.
| Preparation time: | 20 minutes |
| Cooking time: | 25 minutes |
| Level of the recipe: | Easy |
For more ideas to make delicious #weekdaysupper check out this recipes.
Monday – The Hand That Rocks The Ladle – Linguine with Clam Sauce
Tuesday – Cookin’ Mimi – Barbecue Jack Chicken
Wednesday – Noshing With The Nolands – Lentils Ole
Thursday – Basic N Delicious – Spaghetti with Mushroom Sauce
Friday – Granny’s Down Home Sassy Southern Cooking – Sassy Sausage Jambalaya
