Vegetarian Spaghetti Sauce
1 medium red bell pepper, chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 large carrots, peeled and thinly sliced
8 ounces whole white mushrooms, cleaned, stems removed, sliced
3 large celery ribs, halved lengthwise and sliced thin
2 cloves garlic, minced
2 teaspoons extra virgin olive oil
1 can Hunt's Traditional Spaghetti Sauce (use your favorite sauce, of course!)
1 - 15 ounce can diced tomatoes
salt and pepper, to taste
dried oregano, to taste
Italian seasoning, to taste
1/4 cup Marsala cooking wine, optional
Spray a Dutch oven with cooking spray. Add olive oil. Add the carrots and cook for a few minutes then add the bell pepper, zucchini, squash, mushrooms, and celery, and stir to coat with oil. Sprinkle a little oregano on vegetables and stir. Cover and cook on medium to medium-low for a few minutes until the vegetables start to soften. Stir often to ensure the vegetables are not scorching. Add a couple of tablespoons of water if you need to. Add the minced garlic and cook a little more.
Add spaghetti sauce and diced tomatoes. Check for seasoning. Add salt, pepper, and Italian seasoning to taste. Let the sauce come to a boil, then lower fire to low, cover and simmer until all vegetables are tender. Add wine, if using. Let sauce cook and reduce a little. Serve on top of whole wheat pasta, barley, quinoa, or just eat plain!
Tip: Clean and save your mushroom stems in a freezer bag to make a delicious stock!
Bob and I wanted pasta tonight (a rare occasion!) and I found this pasta. Look at the fiber grams! Look at the proteins! Look at the list of ingredients! And it tasted good too. It didn't have that gummy, pasty texture I hate in pasta.
