Low Fat Healthy Mushroom Marinara Sauce (Vegetarian)
Posted for Low-Fat Tuesday….
Mushrooms take the place of meat for this lower fat thick rich sauce, except for the small amount of oil used this is a fat-free sauce
Servings 6
INGREDIENTS:
1 medium onion, chopped
1 large carrot, peeled and finely diced (about 1/4-inch squares)
1 celery rib, finely diced
1/2 large green bell pepper, seeded and chopped
1/2 large red bell pepper, seeded and chopped
1/2 to 3/4 pound fresh mushrooms, coarsely chopped (can use a large portabella mushroom finely chopped, or use 2 small caps)
2 teaspoons dried oregano (rubbed between fingers to release the flavor)
1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
6 garlic cloves, finely chopped
1 (26 ounce) jar prepared fat-free marinara sauce
salt & freshly ground black pepper (to taste)
INSTRUCTIONS:———————————-
- Heat about 2 tablespoons olive oil in a saucepan over medium-high heat.
- Add in onion, diced carrots, celery, both bell peppers, mushrooms, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
- Add in garlic and cook for 2 minutes.
- Add in wine and prepared marinara sauce, bring to a simmer stirring.
- Reduce heat to low and simmer uncovered for about 1 hour or more stirring occasionally.
- Season sauce with salt and fresh ground black pepper about halfway through cooking.
Related posts:
- Layered Eggplant And Mushroom Tomato Bake (Vegetarian)
Kitten’s Marinara Sauce (Vegetarian)
Kitten’s Layered Eggplant Ricotta Marinara (Vegetarian)
Easy Vegetarian Zucchini-Mushroom Focaccia
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Great! Thank you for adding some low fat ones Kitten! Definitely adding this one to my to be tried!!!
Susan