This spaghetti is hearty and flavorful, give it a try!
- 1 cup diced tomatoes
- 2-3 tbsp olive oil
- 3 clove garlic chopped
- 1 cup mushrooms
- 1 small onion finely chopped
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1 tsp ground black pepper
- 1 tbsp parsley chopped
- 2 tbsp cilantro chopped
- 1 tbsp vegan butter
- 12 ounces gluten-free vegan friendly veggie spaghetti (or other noodle of choice)
Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
In a large skillet over medium heat and sauté onion, garlic, parsley, cilantro, Italian, sea salt, black pepper, mushrooms in 2-3 tbsp olive oil until golden brown. Then add tomatoes. Remove from heat and set aside.
Add tomatoes, taste and adjust seasonings as needed, adding more salt, chili and pepper for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
Once blended, add the noodles and coat with the sauce.