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.
0 servings