Mushroom Marinara with Penne
I love my husband. So I am giving all of the credit for this Mushroom Marinara recipe to him. If the truth is told, I had the idea in my head several weeks ago. But Paul, being the brilliant recipe creator that he is, one night last week when I asked him what he wanted for dinner, he said “spaghetti sounds good, how about mushroom marinara!”
Even though I had already thought of it, he insisted that he was the genius behind this recipe. So, in case he asks you, just go ahead and tell him I gave him all of the credit. If he must take it, I guess I can give it up. But seriously, this mushroom marinara sauce is truly amazing. You won’t believe how hearty and filling it is – and it’s completely meatless. It’s amazingly simple and so full of flavor. You might even have all of the ingredients on hand already!
So let’s talk mushrooms for a minute: did you know what kind of superfood these things are? I didn’t until Erin contacted me about helping to raise awareness for Breast Cancer Awareness month. She wanted to dedicate this week to pink and/or cancer-fighting foods. So I started doing research and found out that mushrooms are hugely powerful – they are full of antioxidants, have anti-inflammatory properties and boost immune system function. Let me tell you – I am so thankful that I love these babies and fully intend to eat more mushrooms!
Breast cancer is something that has or has had an effect on almost everyone and this is a great opportunity to raise awareness, support research and learn how to take care of our bodies, especially through the foods we eat. Will you join us?
Mushroom Marinara with Penne Recipe
Yield: serves 4-6
Prep Time: 10 minutes
Cook Time: 25
A hearty recipe for a meatless mushroom marinara sauce. Simple, healthy and full of classic marinara flavor!
16 ounces penne
3 tsp. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
16 ounces baby Portobello mushrooms, stems removed and sliced
2 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. black pepper
2 cups chopped tomatoes (or 1 (15-ounce) can diced tomatoes)
1/4 cup your favorite red wine
1 Tbs. tomato paste
1 (28-ounce) can crushed tomatoes
1 tsp. chili powder
1 tsp. granulated sugar
Salt and pepper to taste
Cook the pasta in boiling, salted water until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic with a small pinch of salt and pepper and stir. Cook for 5-6 minutes until soft and fragrant. Add the mushrooms, thyme, basil, oregano and black pepper and stir. Cook for about 5 minutes until the mushrooms begin to soften. Add the tomatoes and continue to cook, 5-6 more minutes until the tomatoes break down and the mushrooms are very tender.
Slowly pour in the wine and stir frequently until most of the liquid is evaporated. Add the tomato paste and crushed tomatoes, chili powder and granulated sugar and stir well. Adjust the salt and pepper as necessary.
Cover the sauce and simmer for about 10 minutes more, stirring occasionally.
Serve over the cooked penne.
Feel free to use any mushrooms you have on hand - or a combination of your favorites. Baby Portobellos are our favorite and we always have them on hand. I think this would be fabulous with a mix of wild mushrooms!