1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped fresh mushrooms
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme and rosemary
1 (12 ounce) package Italian-style diced tomatoes
In a large mixing bowl, combine the onion, celery, green bell pepper, mushrooms, mushroom caps, onion powder, garlic powder, parsley, thyme, rosemary, sage, marjoram, thyme and rosemary. Mix well. Cover and refrigerate at least 4 hours.
Heat a heavy skillet over medium heat. Add pasta and cook for 3 minutes, or until al dente; drain. Stir in tomato juice and season with salt and pepper. Reduce heat to medium-low. Cook until pasta is tender, about 5 minutes. Transfer to a large, shallow serving bowl.