Since I’ve been reducing my meat in-take I’ve been allowing myself a little more carbs as of late. You have to eat something that keeps your stomach full for longer than 30 minutes when you’re only eating fruits and vegetables…right?! I needed a little comfort food last night, but wanted it to be ‘healthy’. Nothing that weighs you down and makes you hate life after you eat! 🙂 Pasta with a tomato sauce is one of my favorite things to eat. SO… instead of making a meat sauce I added mushrooms. And instead of adding lots of tomato sauce, I kept it simple with just diced tomatoes and lots of sauteed veggies. Thankfully, I had some leftover chicken to throw on my husbands plate. For me, this was a perfect meatless meal. I was completely satisfied and I wasn’t starving an hour later. I served my pasta on a bed of fresh spinach. I feel every meal needs something green. This is totally optional, but I love how the hot pasta wilts the spinach just enough to not make it soggy. And best of all, it makes me feel healthier eating a big handful of raw spinach! SO GOOD!
Like any tomato based sauce – the longer this sits and simmers, the BETTER it’s going to taste. I suggest making this early in the day, but if you don’t have time to do that – no worries. It’ll still be delicious!
A Perfect Meatless Monday Super - Mushroom Ragu for the rescue!!!
- 2 tbsp olive oil
- 1 diced onion
- 1 – 2 tbsp minced garlic
- 8 oz package baby portobella mushrooms, quartered
- 3 cups sliced shiitake mushrooms
- 2 – 3 stalks of celery, small diced
- 1 – 15oz can organic diced tomatoes
- 1 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tbsp cane sugar
- 2 tbsp organic tomato paste
- 1 cup organic vegetable broth
- 2 tbsp coconut aminos
- salt and pepper to taste
- a handful of fresh parsley, roughly chopped
- 8 – 10 oz cooked pasta (I used an organic fettuccine noodle that was vegan)
- Garnish with Parmesan and spinach if you choose
- In a large saute pan or Dutch oven, on medium-high heat, add the oil and let it get hot. Next, add the onion, garlic, and celery. Let it cook until it’s translucent.
- When adding the mushrooms, I cooked them in batches. Add some, let them cook, add some more – repeat until they’re all cooked. It sounds like a lot of mushrooms, but they cook down and make the sauce so nice and meaty!
- Add the spices, sugar, tomato paste, vegetable broth, coconut aminos, salt, and pepper. Stir together well. The longer the sauce sits, the better it tastes!
- Cook the pasta until al dente. Add the pasta to the sauce and mix it together. Sprinkle with the parsley. Garnish with a little Parmesan if you want. Serve on a bed of organic spinach. The hot pasta wilts the spinach just enough – I love it!