This weekend I made Autumn Calabrese‘s Fixate Marinara sauce for my vegetarian lasagna rolls. I enjoyed the flavor, and really enjoyed the fact that I could control the sodium content of what I was eating. However, I prefer garlic and mushroom red sauce. So I sat down and drafted a recipe based off of the one from the Fixate cookbook. I decided to mix this with the leftover spaghetti squash from late last week. The sauce tasted great and combined with the leftover spaghetti squash it made an excellent low carb vegan-friendly dish.
Garlic and Mushroom Marinara
Cooking Time: 15 minutes
- 2 Tablespoons of Extra-Virgin Olive Oil
- 1/2 white onion – diced
- 3 cloves of garlic – diced
- 1 can of peeled tomatoes in tomato juice
- 3 ounces of fresh Baby Bella mushrooms – diced
- 1 Tablespoon of Oregano
- 2 Tablespoons of Basil
- Mash the can of tomatoes either by hand or by pulsing in the food processor.
- Heat 2T of Extra-Virgin Olive Oil in a medium skillet.
- Saute the white onion until it is translucent.
- Once the onion is translucent, add the garlic and mushrooms – continue the saute.
- Once the mushrooms are tender, add the mashed tomatoes, oregano, and basil to the skillet, bring to a gentle boil.
- Reduce heat, and simmer for five minutes.
- The sauce will thicken as it cools.
For serving with the spaghetti squash, I scraped the spaghetti squash meat into my saucepan. Once the simmer of the sauce completed, I poured it into the saucepan with the spaghetti squash. I heated the mixture to a simmer and covered for five minutes. It was a little runny on the first try. However, it tasted great and was a quick and easy dinner for the family tonight.
For my serving, I added a sprinkle of parmesan cheese, as I am not vegan. However, it made a fine meal. In the future, I think I will roast the garlic beforehand. I can see several other variations on this sauce in my future, as pasta is one of my favorite meals.