1 cup olive oil
1/2 cup Italian-style seasoning
1/2 cup water
2 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1 (4 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano, crushed
2 tablespoons dried basil
1 1/2 cups chopped fresh mushrooms
1/4 cup chopped fresh basil
1/4 cup chopped fresh mushrooms
In a large saucepan over medium heat, heat olive oil, stirring occasionally, until warm. Add Italian-style seasoning, water, garlic, mushrooms, tomato paste, cream of mushroom soup, oregano, basil, sage, oregano, basil, rosemary, sage and oregano. Turn heat to low; cook, stirring occasionally, for about 1 minute or until sauce thickens.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return to pot with water to cover and continue stirring. Add mushrooms, basil, mushrooms and basil; continue stirring for about 1 minute or until vegetables are tender. Add mushrooms and cream of mushroom soup, oregano, basil, rosemary, sage and oregano; continue stirring for about 1 minute or until sauce is smooth. Stir in mushrooms, basil and tomatoes. Add mushrooms, basil and tomatoes. Cover; reduce heat to low.
Pour sauce over pasta and stir in pasta and mushrooms. Cover; allow sauce to heat through.
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