Artichoke Mushroom Tomato Sauce

Monday, November 4, 2013

Since it's Monday and my day was filled with appointments.  I thought it was the perfect day to revisit a quick, inexpensive, meatless Monday family favorite Artichoke Mushroom Tomato Sauce.

As I was starting to work on this post, the kids school called and I had forgotten to pick them up... Yikes! 

I think my mind was lost in trying to find a way to make the stabbing pain in my back disappear, we'll save that story for another day or we'll be here all week.

I am so thankful neither of the boys were traumatized and instead were enjoying the extra time in the office hanging out with the secretaries. I can't blame them they have super sweet secretaries at their school.

I've had several readers ask for healthy quick meals or a filling meal on a budget and this is a definite go to lunch or dinner in our house for either of those.

Artichoke Mushroom Tomato Sauce over pasta is inexpensive, easy and satisfying.

My Mom would make a sauce very similar to this when I was growing up and it was always one of my favorites to this very day with rotini cooked to al dente.


Here's how to make Artichoke Mushroom Tomato Sauce:

*Originally Posted 01/09/2012*

Artichoke and Mushroom Pasta is a great meatless Monday dish and also extremely budget friendly.

My kids love this, but my kids do eat most veggies and love artichokes!

This is also very healthy with a high fiber pasta and is low in fat. Double bonus!

Sauté in a large pan:
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 whole Chopped Medium Sized Onion
  • 2 ribs Chopped Celery
  • 1/2 pound Sliced Mushrooms
 Over medium high heat until onions caramelize.

  • 2 tablespoons Italian Seasoning
  • 1/4 teaspoon Salt or to taste
  • 1 teaspoon Ground Black Pepper 
Or if available some fresh basil, rosemary and oregano instead of Italian Seasonings. My poor basil plant looks to poor to cut up right now, hopefully it will recover as the weather improves.

Add tomatoes, garlic and tomato paste. Stir well and cover. Reduce heat to low and simmer 15 minutes.
Add chopped artichoke hearts. Stir well and serve!
Enjoy over pasta. I like rotini cooked until al dente and sprinkle with parmesan cheese. 

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Artichoke and Mushroom Tomato Sauce

Recipe by Serena Bakes Simply From Scratch

Artichoke and Mushroom Tomato Sauce
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Yield: 5 Servings
Calories per serving: 422
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 whole Onion, Chopped
  • 2 ribs Celery, Chopped
  • 1/2 pound Mushrooms, Sliced
  • 2 tablespoons Italians Seasoning ( If available you could use fresh basil, rosemary, oregano and thyme instead)
  • 1/4 teaspoon Salt or to taste
  • 1 teaspoon Pepper or To Taste
  • 58 ounces Canned Tomatoes, Diced
  • 6 ounces Tomato Paste
  • 3 cloves Garlic, Minced
  • 13 ounces Canned In Water Whole Artichoke Hearts, Chopped
  • 1 pound Cooked Pasta Al Dente
  • Parmesan Cheese For Garnish (optional)
Cooking Directions
  1. Add olive oil, onions, celery and mushrooms to a deep pot or saute pan.
  2. Saute over medium high heat until onions just start to caramelize.
  3. Add Italian seasoning, salt and pepper, mix well and allow the Italian seasoning to become fragrant about 1 minute.
  4. Add canned tomatoes, tomato paste and minced garlic.
  5. Cover and simmer on low for at least 15 minutes.
  6. Add chopped artichoke hearts and stir well.
  7. Serve over cooked pasta and top with Parmesan cheese.


  1. You know I can almost smell it cooking, right? :)I bet it makes the house fell comfy cozy! I never had artichokes in tomato sauce - have to try that. Hugs!

  2. Well this looks simple enough :) Love all those flavors! This is my kind of comfort food!

  3. I looooove artichokes! This recipe sounds great!

  4. Oh, this sounds marvelous!!! Of course, my picky family would be pulling out the mushrooms and artichokes...but that makes more for me, right?

  5. Delicious! I love, love, LOVE artichokes! What a GREAT idea to make them in a red sauce! Also, thanks for the scoop on the new pasta. I have tried and tried to like whole wheat pasta, but it's just not happening...

  6. Wow - that sounds absolutely amazing!

  7. What a delicious and healthy tomato sauce that is! SO perfect for any kind of pasta!

  8. Either my computer or something is up with you site? I love the idea of this post: mushrooms + artichokes to make a pasta sauce but the font of the screen (other than comments) looks like wingdings?

  9. That looks awesome! Can it work with any pasta? I am thinking of trying it with Farfelle

    1. Hi Rini, Yes Farfelle works great we've enjoyed the sauce with all sorts of pasta! I only use rotini because it reminds me of childhood! Have a wonderful day!

  10. Delicious! I made it last night with soft polenta. It makes plenty of sauce so we'll have the leftovers today for lunch with the hardened polenta. The house smelled so good. I also used all fresh herbs and doubled the amount called for the dried. My husband and I just got back from Italy, so we are trying to "extend" our trip by eating Italian food back home...


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