Skip to Content

Portobello Marinara with Pasta ~ Raw Vegan Recipe

Portobello Marinara with Pasta
serves 2 ~ $3.70 per serving
This is a warm and hearty dish, sure to satisfy during the colder months.
  • 2 portobello mushrooms ($3.00)
  • 1 large onion, thinly sliced ($.40)
  • 2 tablespoons olive oil ($.20)
  • 1 tablespoon balsamic vinegar ($.10)
  • 1 tablespoon agave ($.20)
  • 1 clove garlic, pressed ($.10)
  • 1/2 teaspoon favorite herb blend
  • 1/2 teaspoon salt
zucchini pasta
  • 2 medium zucchini ($1.00)
  • 1 tablespoon olive oil ($.10)
  • 1 tablespoon lemon juice ($.10)
  • 1 tablespoon agave ($.10)

marinara sauce

  • 1 large tomato ($1.00)
  • 1/2 cup sun dried tomatoes ($1.00)
  • 1 tablespoon agave ($.10)
  • 1/2 teaspoon basil
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon salt
  • salt and pepper


  • Brush
    off the mushrooms with a soft towel. Remove the gills underneath, if
    desired, by rubbing them gently with a finger (they should come off
    fairly easily). Slice the mushrooms into 1/2 inch slices.
  • Whisk
    together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
    used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
    onion to coat well. Spread out on a dehydrator sheet and dehydrate for
    about an hour.
  • While
    the mushrooms are warming, slice the zucchini into pasta noodle sized
    strips. I keep intending to get a spiralizer, but so far a vegetable
    peeler works well to make noodles. Whisk together the remaining
    ingredients and toss to coat. Let stand for about 45 minutes.
  • In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.
  • Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.     
nutritional information
calories: 338       fat: 21 gr      carbs: 33 gr      protein: 7 gr
0 0 votes
Article Rating
Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
5 years ago

If I made this, my budget would probably go over for the day, unless my other meals were just a buck or two together.

Buy Fifa 14 Coins
7 years ago

This particular appears amazing! I usually overlook exactly how wonderful mushrooms tend to be: )#) We additionally adore the way you do not timid from essential oil. Yay wholesome.

Buy elo boost
FUT 14 Coins

8 years ago

where are your prices from? These are NOT NY prices lol… and if they are.. um where???? but still thanks for these recipes…

8 years ago

This recipe is amazing! I didn't have basil so I used italian seasoning. This is definitely a favorite now 🙂

10 years ago

Thank you for this delicious recipe. I didn't read ahead to see that it required dehydrating so I improvised. But it was still amazing! 🙂

10 years ago

Looks awesome! I'm making it for dinner. I don't have a dehydrator so I'm going to marinate the mushrooms instead. :))

10 years ago

This looks lovely Lisa, I can't wait to try this wonderful recipe. I am really into shrooms right now–my body must need something from them at this moment. Thanks for this!!
Peace and Raw Health,

10 years ago

This looks incredible! I always forget how magnificent mushrooms are 🙂 I also love how you don't shy away from oil. Yay healthy fats! :).

10 years ago

just wondered if you could also warm the 'shrooms in a chafing dish? (like with a candle under it)
looks like awesomeness to me.

10 years ago

That looks so good….My dehydrator is in storage, I miss it.

Char @

WOW!! Looks so gourmet! I love portabello mushrooms! 🙂

Would love your thoughts, please comment.x