Make-and-Freeze Mushroom Pasta Sauce

This vegan mushroom pasta sauce is rich, flavorful, and perfect for making in large batches to freeze for later use. It's a versatile sauce that pairs well with various pasta shapes and can be customized with your favorite herbs and spices.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g mushrooms, sliced
• 1 can 400g diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

Heat olive oil in a large skillet over medium heat

Add chopped onion and minced garlic, saut until softened, about 3-4 minutes

Add sliced mushrooms, cook until they release their juices and start to brown, about 5-6 minutes

Stir in diced tomatoes, tomato paste, dried oregano, and dried basil

Season with salt and pepper to taste

Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens

Let the sauce cool completely before transferring it into freezer-safe containers or bags

Label the containers with the date and freeze for up to 3 months

To use, thaw the sauce overnight in the refrigerator and reheat on the stove or in the microwave