Artichoke Mushroom Tomato Sauce

Artichoke Mushroom Tomato Sauce is a hearty vegetarian sauce we love in our house. It has so much flavor and is easy to make in under 30 minutes. We love it over pasta, or spaghetti squash.

Since it's Monday I thought it was the perfect day to revisit a quick, inexpensive, meatless Monday family favorite Artichoke Mushroom Tomato Sauce.

I've had several readers ask for healthy quick meals or a filling meal on a budget and this is a definite go to lunch or dinner in our house for either of those.

Artichoke Mushroom Tomato Sauce over pasta is a great meatless Monday dish since it is inexpensive, easy, and satisfying. It is also extremely budget friendly if you can find canned artichokes on sale.

My kids love this, but my kids do eat most veggies and love artichokes.

Here's how to make Artichoke Mushroom Tomato Sauce:

Sauté in a large pan:

• 2 tablespoons Extra Virgin Olive Oil
• 1 whole Chopped Medium Sized Onion
• 2 ribs Chopped Celery
• 1/2 pound Sliced Mushrooms

Over medium high heat until onions caramelize.

Add:

• 2 tablespoons Italian Seasoning
• 1/4 teaspoon Salt or to taste
• 1 teaspoon Ground Black Pepper 

Or if available some fresh basil, rosemary and oregano instead of Italian Seasonings. My poor basil plant looks to poor to cut up right now, hopefully it will recover as the weather improves.

Add:

• 58 ounces Canned Tomatoes, Diced (I really like San Marzano Tomatoes when I can get them.)
• 6 ounces Tomato Paste
• 3 cloves Garlic, Minced (Feel free to add more if you love garlic like me!)

Stir well and cover. Reduce heat to low and simmer 15 minutes.

Add 13 ounces Artichoke Hearts Canned in Water, Chopped

Stir well and serve.

Enjoy over pasta or cooked spaghetti sauce. We also love it in Lasagna.  I like rotini cooked until al dente and sprinkle with parmesan cheese. 

Other favorite Italian Recipes:

• Homemade Spaghetti Sauce
• Lasagna with Béchamel Sauce
• Roasted Vegetable Lasagna 

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Dinner, Pasta Sauce

Italian

Yield: 5

Author: Serena Bakes Simply From Scratch

Artichoke Mushromm Tomato Sauce

Artichoke Mushroom Tomato Sauce is a quick, healthy, inexpensive, budget friendly meal that is delicious over pasta or in lasagna.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 whole Onion, Chopped
• 2 ribs Celery, Chopped
• 1/2 pound Mushrooms, Sliced
• 2 tablespoons Italians Seasoning ( If available you could use fresh basil, rosemary, oregano and thyme instead.)
• 1/4 teaspoon Salt or to taste
• 1 teaspoon Pepper or To Taste
• 58 ounces Canned Tomatoes, Diced (I like San Marzano.)
• 6 ounces Tomato Paste
• 3 cloves Garlic, Minced
• 13 ounces Whole Artichoke Hearts Canned In Water, Chopped
• 1 pound Cooked Pasta Al Dente
• Parmesan Cheese For Garnish (optional)

Instructions

1. Add olive oil, onions, celery, and mushrooms to a deep pot or sauté pan.
2. Sauté over medium high heat until onions just start to caramelize.
3. Add Italian seasoning, salt, and pepper. Mix well and allow the Italian seasoning to become fragrant about 1 minute.
4. Add canned tomatoes, tomato paste, and minced garlic.
5. Cover and simmer on low for at least 15 minutes.
6. Add chopped artichoke hearts and stir well.
7. Serve over cooked pasta and top with Parmesan cheese.

Nutrition Facts

Calories

357.55

Fat

9.05 g

Sat. Fat

2.14 g

Carbs

59.56 g

Fiber

11.18 g

Net carbs

48.36 g

Sugar

15.4 g

Protein

14.45 g

Sodium

1242.39 mg

Cholesterol

4.08 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2012/01/artichoke-and-mushroom-tomato-sauce.html

© 2012 Serena Bakes Simply From Scratch

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