1

ABOUT THE RECIPE:

When I crave a homemade spaghetti dinner, Laura’s Spaghetti is my “go-to” sauce. Chopped mushrooms make a great substitute for the ground meat, reminiscent of my Grandma’s version. My mom makes a yummy version of this spaghetti sauce too; she includes diced green pepper, which adds a tasty touch.

Makes 6 to 8 servings

2

INGREDIENTS:

1 large red or sweet onion, chopped
½ small bunch celery, with leaves, chopped
¼ cup filtered or spring water, plus more as needed
2 teaspoons reduced-sodium tamari
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper
8 ounces cremini mushrooms, chopped
2 cloves garlic, chopped
1 jar (24 to 28 ounces) low-fat vegan marinara sauce
8 to 10 large fresh basil leaves, torn in pieces
¼ teaspoon sea salt
1 pound whole-grain spaghetti or other pasta

3

INSTRUCTIONS:

Put the onion, celery, ¼ cup water, tamari, Italian seasoning and crushed red pepper in a large skillet. Cover and cook over medium heat, stirring occasionally, for 8 to 10 minutes. Add more water, 2 tablespoons at a time, if the mixture gets dry. Add the mushrooms, cover and cook, stirring occasionally, for 5 to 7 minutes, adding more water, if needed. Add the garlic, cover and cook for 2 minutes.

4

Decrease the heat to medium-low. Pour in the marinara sauce, cover and cook for 10 minutes (see note). Stir in the basil leaves, cover and cook 5 minutes more.

Meanwhile, bring a large pot of water to a boil over medium-high heat. Add ¼ teaspoon sea salt (optional). Stir in the spaghetti. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm. Drain the spaghetti.

5

To serve family-style, arrange the cooked spaghetti on a large platter and top with the sauce. For individual servings, divide the spaghetti into six to eight pasta bowls, spooning sauce over each portion. Serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

When I crave a homemade spaghetti dinner, Laura’s Spaghetti is my “go-to” sauce. Chopped mushrooms make a great substitute for the ground meat, reminiscent of my Grandma’s version. My mom makes a yummy version of this spaghetti sauce too; she includes diced green pepper, which adds a tasty touch.

Makes 6 to 8 servings

2

INGREDIENTS:

1 large red or sweet onion, chopped
½ small bunch celery, with leaves, chopped
¼ cup filtered or spring water, plus more as needed
2 teaspoons reduced-sodium tamari
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper
8 ounces cremini mushrooms, chopped
2 cloves garlic, chopped
1 jar (24 to 28 ounces) low-fat vegan marinara sauce
8 to 10 large fresh basil leaves, torn in pieces
¼ teaspoon sea salt
1 pound whole-grain spaghetti or other pasta

3

INSTRUCTIONS:

Put the onion, celery, ¼ cup water, tamari, Italian seasoning and crushed red pepper in a large skillet. Cover and cook over medium heat, stirring occasionally, for 8 to 10 minutes. Add more water, 2 tablespoons at a time, if the mixture gets dry. Add the mushrooms, cover and cook, stirring occasionally, for 5 to 7 minutes, adding more water, if needed. Add the garlic, cover and cook for 2 minutes.

4

Decrease the heat to medium-low. Pour in the marinara sauce, cover and cook for 10 minutes (see note). Stir in the basil leaves, cover and cook 5 minutes more.

Meanwhile, bring a large pot of water to a boil over medium-high heat. Add ¼ teaspoon sea salt (optional). Stir in the spaghetti. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm. Drain the spaghetti.

5

To serve family-style, arrange the cooked spaghetti on a large platter and top with the sauce. For individual servings, divide the spaghetti into six to eight pasta bowls, spooning sauce over each portion. Serve immediately.

Laura’s Spaghetti
(Visited 125 times, 1 visits today)