Sometimes you just need a good veggie marinara sauce. If you do, this is it! You get quite a bit of heft from the eggplants and mushrooms. I like to give everything a Buy Blue Meanies Online good sear – you get a beautiful caramelized vegetable flavor and less stirring means more chilling. Although, don’t chill too much because no one likes burnt veggies in their sauce. I used the majority of this batch for a veggie lasagna but with the little bit I had left, I tossed it with some bowties, did a quick zucchini fry up and called lunch a success! If only all Meatless Mondays were so easy
- 2 tablespoons olive oil
- 1-2 small eggplants (I used Japanese eggplants), diced
- 8 ounces mushrooms, diced or sliced
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon sugar
- 2 sprigs fresh basil
- salt to taste
Heat up the oil in a large skillet or pot over medium high heat. When hot, add all of the vegetables and cook, stirring only occasionally, until quite brown and seared, 8-10 minutes. Health Stir in the crushed tomatoes, oregano, crushed red pepper flakes, and sugar. Add the basil and simmer, on low, for 20 minutes. Taste and season with salt. Enjoy with pasta, on rice, or any other way you like marinara!
This creamy spinach and mushroom pasta always hits the spot when I’m craving something comforting and quick. I love it because the sauce comes together in the amount of time it takes to cook the pasta. You can’t go wrong with butter, garlic, mushrooms and spinach!
Cook the pasta according to the package.
While it’s cooking, heat up the butter over medium high heat in a large skillet. Add the garlic and Mushrooms and cook, until there is some color on the mushrooms, about 2-3 minutes. Sprinkle on flour and stir to incorporate. Slowly stream in milk while whisking. Bring to a simmer and stir, until the sauce thickens slightly.
When the sauce is simmering, the pasta should be done cooking. Drain, reserving some pasta water. Add the pasta to the sauce and add the fresh spinach, tossing, to wilt. If needed, loosen up the sauce with some pasta water. Season with salt and pepper and enjoy!