Sometimes a vegetarian dish is so good that you don't even miss the meat! This is a great example of that magical phenomenon - the rainbow proves it!
Prep: 15 minutes
Cook: 30 minutes
2 tbsp olive oil (or garlic-infused olive oil)
2 medium sized carrots peeled and diced
1 celery stalk diced
2 tsp italian seasoning
1/2 tsp crushed red pepper
1 pound of mushrooms (oyster mushrooms for low-FODMAP)
1 tbsp tomato paste
1/2 cup dry red wine
1 cup vegetable broth
32 oz crushed tomatoes
salt and pepper to taste
14 oz spaghetti (gluten-free for low-FODMAP)
With a knife or food processor, chop the carrots, celery, and mushrooms until they are very finely diced.
In a dutch oven or large saucepan, heat the olive oil on medium heat and add the carrots and celery. Cook, stirring occasionally, until they begin to brown slightly.
Add mushrooms and cook, stirring occasionally, until they have released their moisture and are tender.
Add italian seasoning, red pepper, tomato paste, red wine, broth, crushed tomatoes, salt, and pepper and bring to a simmer while stirring.
Lower heat to low, cover with a gap in the lid to allow steam to escape, and allow sauce to simmer for 10-15 minutes. The sauce should be rich and thick.
Cook pasta according to package instructions.
Serve sauce over pasta with parmesan cheese or as is.
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