Ingredients:

• EVOO
• 1 package organic 100% whole wheat spaghetti noodles (or brown rice spaghetti or brown rice/quinoa if gluten-free)
• 1 yellow onion, diced
• 3 stalks celery, diced
• 2-3 cloves garlic, crushed
• 1 red bell pepper, diced
• 8 ounces of crimini mushrooms, cleaned and sliced
• 1 handful of fresh basil, thinly sliced (chiffonade)
• 24 oz. organic tomato sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, or fresh if available
• 1/2 teaspoon red chili flakes
• pinch of saffron
• Salt & pepper to taste

Instructions:

• Heat a large frying pan or dutch oven over medium high heat
• Pour in the EVOO
• Add the onion and stir for 1-2 minutes
• Add the garlic, celery, bell pepper and sauté for 2-3 more minutes
• Add the mushrooms and basil and sauté for a couple more minutes
• Add the tomato sauce and spices, stir and simmer for 10-15 minutes
• Meanwhile, bring a large pot filled with water to a boil
• Add a pinch of salt and olive oil
• Cook pasta according to package directions
• Drain and remove to serving dish
• Taste the sauce and adjust the seasonings
• Serve the sauce over the pasta