This easy Mediterranean flavoured mushroom tomato sauce goes so well with al dente pasta or cooked rice and even serves as a dressing on top of Buddha bowls. Make a bigger batch and you’ll have delicious weekday meals in no time at all! Other awesome qualities of my mushroom tomato sauce include the following: easy to make, common ingredients only, and relatively quick to make!

Mushroom Tomato Sauce for Pasta [Vegan]

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Cooking Time



  • 1 medium leek, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 cup button mushrooms, diced
  • 2 cups unsalted tomato puree
  • 1/2 cup water
  • 2 teaspoons dried oregano
  • 4 garlic cloves, crushed
  • Himalayan salt (max 1/4+ 1/8 teaspoon for Plantricious version)
  • Black pepper to taste
  • 5 tablespoons coconut milk


  1. Start by preparing your veggies – slice mushrooms and chop celery, carrots and leek.
  2. Next, sauté mushrooms – heat up a few tablespoons of water in a large skillet over medium heat. Once the water starts to sizzle add sliced mushrooms and cover. Sauté them over a medium heat for 5 minutes, stirring occasionally.
  3. Then, throw in chopped leek, carrots and celery. Stir, cover and sauté for another 5 minutes until the veggies are soft. Also, add water if necessary.
  4. Now it’s time to pour in the tomato puree along with ½ cup of water and dried oregano. Stir well, bring to boil and simmer on low heat for 15 minutes. Turn off the heat.
  5. Finally, add crushed garlic and coconut milk and season with salt and pepper.

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Nutritional Information

Per Serving: Calories: 170 | Carbs: 21 g | Fat: 4 g | Protein: 7 g | Sodium: 167 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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