This hearty, plant-based dinner captures the comfort of classic Italian cuisine without the need for meat or dairy. The secret lies in the umami-rich mushrooms that provide a satisfying "meaty" texture to our homemade marinara sauce.
Ingredients
- 12 oz whole wheat or brown rice spaghetti
- 1 lb cremini mushrooms, sliced
- 28 oz can crushed tomatoes
- 3 cloves garlic, minced
- 1/2 yellow onion, diced
- 2 tbsp olive oil
- Dried oregano and fresh basil for garnish
Instructions
- Cook the spaghetti according to package directions.
- In a large pan, sauté the onions and mushrooms in olive oil until golden brown.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, reduce heat, and simmer for 15 minutes.
- Toss with the cooked spaghetti and serve hot with fresh basil.