I promise there are no monsters in this spaghetti. I’m not really sure where the name came from… the hubs came up with it, so hard telling 🙂
This sauce recipe is almost as easy as just opening up a jar… but with no added sugars or things you can’t pronounce!
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
dried basil (about 1 tsp)
dried thyme (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
1 cans crushed tomatoes (28 oz)
salt, pepper, oregano, basil, to taste
green olives - about 1/2 cup (optional)
Saute the onion and garlic in olive oil until the onion becomes tender and translucent.
Add the spices, cook for another minute.
Add the mushrooms and saute until the juices have reduced to practically nothing.
Add the red wine and saute until it has reduced to 2 TBS.
Add the tomatoes and simmer for 20-30 minutes.
Taste, re-season if necessary. Season with salt & pepper.
Add the green olives if using. Cook another 10 minutes. Serve with pasta. Top with vegan (or regular) Parmesan cheese.
I’m linking up today with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays, and Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!