Spinach Mushroom Marinara
on Mar 10, 2015, Updated Aug 22, 2024
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Chopped mushrooms and spinach are mixed with diced tomatoes and tomato sauce, then seasoned with savory spices. This Spinach Mushroom Marinara sauce is easy to make and extremely versatile!
Marinara sauce can really make or break a dish, but with this sauce you never have to worry about that! It will turn out great every time. The mushrooms add a nice earthy flavor, combined with the assortment of spices to take the sauce to the next level.
I love that this sauce pairs with many different dishes! Whether you are making subs, pizza, pasta, or just need a dip for your garlic bread, this spinach mushroom marina has you covered! Plus, it is packed full of nutrient dense veggies that your picky eaters won’t even notice!
Table of Contents
Why You’ll Love This Recipe
- It takes less than 30 minutes to create this delicious, homemade sauce.
- This sauce is very versatile and can be used in many different dishes.
- The tomatoes, spinach, and mushrooms create an earthy, savory flavor!
Recipe Ingredients
- Diced Tomatoes—These will add a nice texture and rich flavor.
- Tomato Sauce—Make sure it is plain. This is the base of your sauce!
- Baby Spinach—Finely chopped. It will cook down in the sauce, but add nutrients and flavor!
- Sugar—To cut the acidity of the tomatoes and balance the sauce.
- Onion—Chopped. To bring a depth of flavor to the sauce.
- Olive Oil—Any oil will work. To cook down the spinach, onion, and mushrooms.
- White Mushrooms—Washed and chopped or sliced.
- Garlic—Minced. To add a bright taste to the sauce.
- Spices—Dried parsley, dried basil, and Italian seasoning to bring the sauce to life!
See the recipe card below for full information on ingredients and quantities
How to Make Spinach Mushroom Marinara
Step #1. In a skillet, heat the olive oil. Add the onion, chopped spinach, and mushrooms. Cook until the onion is soft and translucent.
Step #2. Add the garlic and cook until fragrant. Then, add the diced tomatoes and the tomato sauce, as well as the sugar and all of the seasonings.
Step #3. Stir to combine and cook over medium heat, stirring often until the sauce thickens slightly. Add salt and pepper to taste.
Step #4. Serve and enjoy!
Recipe FAQs
Your homemade marinara sauce will stay fresh in the fridge for up to a week, so you can make it a few days in advance or save leftovers for later! Once the sauce is cooled, transfer it to an airtight container or a glass jar to keep it as fresh as possible. Because this sauce does not have any cream, you can also freeze it for 3-4 months in a freezer safe container. Allow it to thaw in the fridge or heat it up on the stove in a pot when you are ready to use it!
The canned tomatoes will release liquid as they cook down in your sauce. Because of this, you will want to give your sauce enough time for the liquid to evaporate. If after 15 minutes your sauce is still a bit runny, you can turn the heat down and allow it to simmer for a few more minutes. Be sure to stir the sauce frequently so it does not stick to the pan or burn. This should help the sauce thicken nicely!
Popular Substitutions and Variations
Add meat— You can either add ground beef, chicken, turkey, or meatballs to make your sauce more hearty. Make sure you cook the meat before and combine it after the sauce has thickened.
Make it spicy— If you like some heat in your marinara sauce, add some dried or fresh chili peppers. Start with a little at a time and test it until it’s the spice level you like.
Mix with other sauce— The savory flavor of marinara sauce tastes wonderful when combined with other pasta sauces such as pesto or alfredo sauce!
How to Serve Spinach Mushroom Marinara
This spinach mushroom marinara sauce can bring flavor and depth to a variety of different dishes, and can also be adjusted to your flavor preferences! Here are a few of our favorite ways to use this sauce:
- Pasta recipes— Use this sauce to top spaghetti or penne noodles, or make a batch of lasagna!
- Use it on pizza— This sauce goes great on homemade pizza! Top it with mozzarella cheese and pepperoni or veggies.
- Paninis or subs— Spread this sauce on bread to make an Italian sub or panini with cheese and meat.
- As a dip— Use this sauce as a dip for onion rings or mozzarella sticks!
Expert Tips
- If you’re not a mushroom fan, you can omit them. But, if you chop them up nice and small, I promise you won’t even know they are in there!
- There is no need to cover the pan with a lid as your sauce should only be on medium to low heat.
- Feel free to adjust the amount of seasonings depending on your preferences. If you want a bit more flavor, simply season with salt and pepper.
- Don’t worry about draining the diced tomatoes, we want all the liquid from the can for our sauce.
- If you do not have any fresh garlic then you can use about ¼ teaspoon for each clove you are replacing.
More Pasta Recipes To Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Spinach and Mushroom Marinara with (or without) Meatballs
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 cup)
- 4 cups fresh baby spinach, finely chopped
- 8 ounces white mushrooms washed and chopped or sliced
- 2 cloves garlic, minced
- 2 cans diced tomatoes or 1 quart home-canned tomatoes, (14-ounce)
- 2 can tomato sauce, (14-ounce)
- 1 tablespoon sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 tablespoon Italian seasoning
- 1 to 1 1/2 pounds cooked meatballs, optional
- salt and pepper to taste
- 1 pound hot cooked spaghetti, or pasta of your choice
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the onion, chopped spinach, and mushrooms and cook until the onion is soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes and the tomato sauce as well as the sugar and all of the seasoning.
- Stir to combine and cook over medium heat, stirring often, until the sauce thickens slightly, about 15 minutes. If you are going to add precooked meatballs, do that now. Cook until the meatballs are hot all the way through.
- Salt and pepper to taste and then serve over hot cooked pasta with grated Parmesan.
Notes
- This spinach and mushroom marinara is excellent without the addition of meatballs, but the meatballs also make it really fun.
- You could also use store-bought precooked meatballs and that adds no extra work on your part (I toss them in frozen too)
- Not a mushroom fan? Chop them up nice and small and I promise you won’t even know they are in there. And if you have kids in the kitchen, mushroom chopping is a great job for them.
This is so good. The fact that I love to cook and am visiting my vegan daughter means I am on the hunt for special vegetable dishes. Today I found this recipe because I felt like a pasta and tomato sauce. This is the best spaghetti sauce I have ever made!
Thank you for this easy and delicious recipe.
I feel the same way when it comes to doctoring up a simple tomato sauce! I just love how this is full of mushrooms and spinach. Oh, and those meatballs? Yesss.
Wonderful!
Everyone gets so uppity about making tomato sauce, overthinking it and avoiding it because they’re afraid its going to take all day long and a few more. But in reality, like you’ve just proven, it’s probably the simplest thing ever. Love the fresh shrooms and spinach, I add them to pretty much everything too 🙂
I WILL be using this marinara recipe asap!! I didn’t can tomato sauce last fall and I kicked myself for it all winter!
That sauce! I’m all about sneaking in veggies when I can and as much as spring is here, I’m still hoping for some more snow and cold weather. This is the perfect hybrid meal- still comforting and warming but with all that veggie goodness!
I never met a meatball I didn’t like! I’m diving in!