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Laura’s Spaghetti



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



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 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



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 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.


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.