Easy Tomato and Mushroom Pasta Sauce from deb38
Ingredients
1 large can Campbell's Condensed Mushroom Soup or similar. (I make a Vegan Mushroom sauce instead)
1 equivalent sized tin of chopped tomatoes.
450grams/1lbs mushrooms (whatever type you like)
2 or more Oxo Italian Herbs and Spices cubes (to taste)
Grated Cheese to sprinkle over the top of meal if desired.
Method
1. Clean and slice the mushrooms. You can fry/grill/oven roast them if you like but they will cook in the sauce on a low heat.
2. Mix all of the ingredients together in a pan including the chopped mushrooms (cooked or uncooked). If you want a smoother sauce you can blend the tomatoes before adding to the pan.
3. Bring to the boil, stiring all of the time and then simmer for a few minutes.
4. Serve over pasta, with salad and garlic bread.
This sauce is very good in many dishes.
Use it over cooked sliced potatoes, grate some cheese over the top and oven bake.
Oven roast some courgettes, mixed bell peppers and steam some broccoli, add to sauce, transfer to a casserole dish and top with mashed potato or savoury crumble.
Make a simple Moussaka by layering cooked sliced potato with oven roasted eggplant and courgette, the sauce and some grated cheese. Replace potato with pasta for a different dish.
Mix with aborio rice for a risotto. Add other veg to enhance or alter the flavours.