ABOUT THE RECIPE:
When I crave a homemade spaghetti dinner, this spaghetti sauce is my “go-to” sauce. Chopped mushrooms make a great substitute for the ground meat, reminiscent of my Grandma’s version. My mom made a yummy version of this spaghetti sauce too; she included diced green pepper, which adds a tasty touch.
Makes 6 to 8 servings
INGREDIENTS:
1 large red or sweet onion, chopped
½ small bunch celery, with leaves, chopped
¼ cup water, plus more as needed (or 1 tablespoon extra-virgin olive oil with 1 tablespoon water)
2 teaspoons tamari or coconut aminos
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper flakes
8 ounces cremini mushrooms, chopped
1 to 2 small cloves garlic, chopped
1 jar (24 to 28 ounces) vegan marinara sauce (or your favorite homemade marinara)
8 to 10 large fresh basil leaves, torn in pieces
¼ teaspoon salt
1 pound spaghetti or other pasta (use gluten-free if needed)
INSTRUCTIONS:
Put the onion, celery, ¼ cup water (or 1 tablespoon extra-virgin olive oil with 1 tablespoon 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.
Decrease the heat to medium-low. Pour in the marinara sauce, cover and cook for 10 to 15 minutes. Stir in the basil leaves, cover and cook for 5 minutes more.
Meanwhile, bring a large pot of water to a boil over medium-high heat. Add ¼ teaspoon salt. Stir in the spaghetti. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm. Drain the spaghetti.
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
ABOUT THE RECIPE:
When I crave a homemade spaghetti dinner, this spaghetti sauce is my “go-to” sauce. Chopped mushrooms make a great substitute for the ground meat, reminiscent of my Grandma’s version. My mom made a yummy version of this spaghetti sauce too; she included diced green pepper, which adds a tasty touch.
Makes 6 to 8 servings
INGREDIENTS:
1 large red or sweet onion, chopped
½ small bunch celery, with leaves, chopped
¼ cup water, plus more as needed (or 1 tablespoon extra-virgin olive oil with 1 tablespoon water)
2 teaspoons tamari or coconut aminos
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper flakes
8 ounces cremini mushrooms, chopped
1 to 2 small cloves garlic, chopped
1 jar (24 to 28 ounces) vegan marinara sauce (or your favorite homemade marinara)
8 to 10 large fresh basil leaves, torn in pieces
¼ teaspoon salt
1 pound spaghetti or other pasta (use gluten-free if needed)
INSTRUCTIONS:
Put the onion, celery, ¼ cup water (or 1 tablespoon extra-virgin olive oil with 1 tablespoon 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.
Decrease the heat to medium-low. Pour in the marinara sauce, cover and cook for 10 to 15 minutes. Stir in the basil leaves, cover and cook for 5 minutes more.
Meanwhile, bring a large pot of water to a boil over medium-high heat. Add ¼ teaspoon salt. Stir in the spaghetti. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm. Drain the spaghetti.
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.
