Monday, May 11, 2015

Spaghetti with Chunky Tomato Sauce

Leave off the Parmesan cheese to make this delicious meal vegan.
Serves 8
Recipe from Vegetarian Times
Husband-Tested in Alice’s Kitchen

This was so easy to make and very yummy and would make a great meal for during the workweek.  We drizzled a bit of Sriracha Sauce over the top to add a little kick because we like things spicy. Chickpeas and finely chopped mushrooms give this healthful sauce a hearty texture.

8 oz. (2 cups) sliced white or baby bella mushrooms
1 medium red bell pepper, cut into chunks
1 large leek, white part cut into chunks
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 Tbs. dried oregano
2 tsp. dried thyme
¼ tsp. red pepper flakes
2 15-oz. cans diced tomatoes
1 ½ cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
¼ cup red wine
4 to 8 cups fresh baby spinach leaves
8 oz. spaghetti (I used whole-wheat pasta.)
Optional:  Sriracha Sauce and/or freshly grated Parmesan Cheese

1. Place mushrooms, bell pepper, and leek in bowl of food processor. Pulse until ingredients are coarsely chopped.  (I didn’t bother with the food processor and with a good knife, it really took no time at all to chop everything myself.)
2. Heat oil in large saucepan or stockpot over medium-high heat. Add mushroom mixture and garlic, and season with salt and pepper, if desired. Cook 3 to 5 minutes, or until vegetables are softened and most of liquid has evaporated. Stir in oregano, thyme, and red pepper flakes, and cook 30 seconds, or until fragrant. Add tomatoes, chickpeas, and wine, and season with salt and pepper, if desired.
3. Cover, and simmer 20 minutes, stirring occasionally. Add spinach, and cook 3 to 5 minutes more, or until spinach has wilted.
4. Meanwhile, cook spaghetti according to package directions. Serve spaghetti topped with sauce.  Add a drizzle of Sriracha Sauce and a sprinkling of freshly grated Parmesan cheese, if desired.

Nutritional Information per 1 cup Sauce and ½ cup Pasta:  Calories: 269; Protein: 10 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 383 mg; Fiber: 8 g; Sugar: 8 g  (Use whole-wheat pasta for more fiber.)


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