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
- â…›-½ c of red wine – *optional
- 350g whole wheat spaghetti (or gluten-free pasta)
- A handful of fresh basil to garnish – *optional
Directions
- Heat oil in a large frying pan or wok
- Add onions, stir in garlic – cook for about 3 mins on medium watching it until the onions start to caramelize
- Add peppers and celery – turn to medium high, cook for 4 minutes or until they are soft
- 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
- Mix in 2 cups of spinach slowly, until it is all wilted
- Stir in chopped tomatoes, tomato paste, salt, oregano, pepper and red wine
- 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:Â 270
Protein:Â 9.2g
Carbohydrates:Â 41.3g
Fat:Â 7.9g
*Not including optional ingredients listed in recipe