Spicy Mushroom Marinara Sauce

YUM! That is all I have to say about Louisa’s guest post today. This looks like a dish you’d find in a restaurant. Not going to lie, when I make pasta I tend to use sauce from a jar that I get at the grocery store. This sauce sounds delicious (love mushrooms) and seems super doable for anyone. Definitely an upgrade from store-bought!

Spicy Mushroom Marinara Sauce

Guest post by Louisa from Living Lou

Many of the recipes you’ll find online for pasta sauces yield a huge amount. Which is great if you’re feeding a family or have room in your freezer, but if you don’t, you’ll just end up wasting food or eating pasta for an entire week. I’m here to solve that problem with a simple recipe for a spicy mushroom marinara sauce. (You may have spotted the preview on my Instagram last week!) 

Remember when I shared my five tips for cooking for one? Well this recipe uses a couple of those tips! First of all, to make this recipe you’ll be buying bulk produce. For this recipe, you’ll need to pick up some white button mushrooms. Buying bulk produce means that you can pick up the exact amount of produce you’ll need, in this case, four or six mushrooms. I’m a big fan of mushrooms, especially when it comes to healthy, budget-friendly cooking. A couple of my favourite mushroom recipes: Quinoa Mushroom Pilaf and Mushroom and Green Bean Pasta.  
Like the rice and beans I shared last time, this recipe actually yields a couple of servings which means you can use the leftovers for lunch or dinner the next day. But I guarantee that you won’t be eating mushroom marinara sauce all week. This will become one of your favourite single-serving recipes! 
Spicy Mushroom Marinara Sauce
– 1 tbsp olive oil
– 1 clove garlic, minced
– 2 cups sliced white button mushrooms
– 2 cups crushed tomatoes
– 1 tsp sugar
– ½ tsp hot chili flakes (use ¼ tsp for less kick)
– ¼ tsp salt
– Serve with pasta (I like whole wheat penne)
1. In a medium pot, heat olive oil over medium heat. 
2. Add garlic and sliced mushrooms. Cook for 2 minutes, stirring often. 
3. Stir in crushed tomatoes, sugar, chili flakes and salt. Bring to a boil, cover and reduce heat to low. 4. Simmer for 10 minutes, stirring occasionally. 
5. Toss with pasta and serve. 
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I can't wait to use this recipe next year for when I finally have a kitchen in college! I think it will be perfect for late nights and it looks super easy to make and would be great to have as a fall back recipe. Plus, who doesn't love a great pasta dish (I DO!).

Annie N Belle