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Make & Freeze Mushroom Pasta Sauce

Make a big batch of this hearty mushroom pasta sauce and freeze it for quick weeknight dinners.

Course Sauces
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6 cups
Author Hello Veggie


  • 3 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 pound sliced cremini or white mushrooms
  • 1/4 cup red wine
  • 2 28-ounce cans crushed tomatoes with basil
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
  • 2 teaspoons dried oregano
  • A pinch or two of red pepper flakes optional
  • 1-2 teaspoons granulated sugar optional
  • Salt and pepper to taste


  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  2. Add the mushrooms to the pot and stir well. Raise the heat to medium-high and cook for 8-10 minutes, or until the mushrooms release their juices and they evaporate; the mushrooms should be browned, with bits sticking to the bottom of the pot.
  3. Next, deglaze the pot with wine. Pour the wine into the pot and use a wooden spoon to scrape off anything stuck to the bottom. Continue to cook on medium-high heat until the wine has almost completely evaporated, about 5 minutes.
  4. Add the crushed tomatoes, tomato paste, basil, oregano, and pepper flakes; reduce heat to low, and simmer for about an hour, or until the sauce has thickened. If needed, add a teaspoon or two of sugar to cut the acidity and season with salt and pepper to taste.