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Wild Mushroom ‘Pasta’ Sauce

Dixie Schexnaildre

I wish I could bottle this sauce for mass sales, but we never have enough leftover to sell! Hmmm.

Seriously, less than 20 minutes total preparation for an unbeatable pasta (or pasta imitator, like our spaghetti squash pictured above) sauce. It’s fragrant, filling, and satisfies every one of your tastebuds’ desires.

Ingredients: (As with all of my recipes, alter portions to your liking or use up what’s on hand!)


  • wild mushroom blend (I had dried on hand and pre-soaked them for about 15 minutes)
  • large white or yellow onion
  • carrot shreds
  • small bell pepper
  • small summer squash or zucchini
  • fresh oregano, thyme, and basil ( I used about 1/4 bunch each, but adjust to your preferences and portions)
  • I used two cans of diced tomatoes
  • minced garlic ( 1/2 small garlic head)
  • salt and pepper to taste
  • olive oil (about 1 TB, optional)
  • "pasta" optional. Can use as a dipping sauce for Italian breads. Also great baked over a flatbread or as a pizza sauce.


  • Carefully Place 1TB of olive oil in hot skillet (med-high heat).
  • Then caramelize sliced white onion, bell pepper and carrot shreds.
  • Amounts of veggies adjustable: I added about 1/4 cup of summer squash, approximately 1.5 cups of diced wild mushroom blend, and the minced garlic.
  • While these items were softening, (stirring occasionally) I pierced our spaghetti squash and microwaved it until softened (about 9 minutes).
  • I poured in the cans of diced tomatoes and turned heat down to a simmer.
  • Then, after mincing all of the herbs, I stirred them and another 1 TB of olive oil into the sauce.
  • Allow it to simmer and thicken (evaporate the canned juice from tomatoes) as you slice the spaghetti squash lengthwise and removed seeds.
  • After plating squash, I topped with (perhaps massive) scoops of this lovely sauce and sprinkled with salt and pepper. Divine!