My Spaghetti sauce is easy to make, nutritious, absolutely delicious and it will make your kitchen smell AMAZING! This is my go-to dish to make when I want something comforting but also healthy. Sometimes I add chickpeas, black beans, chia seeds or lentils if I want a punch of protein in it. You can easily double this recipe and freeze half of it for up to a month.

V+          Makes: 4 servings          Cook time: 20 mins (+simmer time)

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium onion – diced
• 1-2 cloves of minced garlic
• 1 bell pepper – diced
• 1 stalk of celery – thinly sliced
• 250g white mushrooms
• 2 cups of spinach
• 1 tin of chopped tomatoes (28oz)
• 1 tbsp tomato paste
• ½ tsp of salt
• 1 tsp oregano
• 1 tsp black pepper
• ⅛-½ c of red wine – *optional
• 350g whole wheat spaghetti (or gluten-free pasta)
• A handful of fresh basil to garnish – *optional

Directions

1. Heat oil in a large frying pan or wok
2. Add onions, stir in garlic – cook for about 3 mins on medium watching it until the onions start to caramelize
3. Add peppers and celery – turn to medium high, cook for 4 minutes or until they are soft
4. Add mushrooms and cook until soft – if you like the mushroom flavor you can fry them in a separate pan to keep the flavor then add when cooked
5. Mix in 2 cups of spinach slowly, until it is all wilted
6. Stir in chopped tomatoes, tomato paste, salt, oregano, pepper and red wine
7. Turn heat down to simmer for 5-25 minutes (the longer it simmers the more the flavors get to meld together. I wait 25 mins and usually cook my spaghetti now)

Nutrition per serving

Calories: 270

Protein: 9.2g

Carbohydrates: 41.3g

Fat: 7.9g

*Not including optional ingredients listed in recipe