Wednesday, January 16, 2013

Vegan Pasta Sauce

This was such a simple, basic pasta sauce that I had to share it. One of my favorite meals as a kid was Spaghetti Bolognese. I loved "slurping" the long spaghetti but now as a mother I can see how that can get quite messy with my kiddos, especially with the noodles covered in tomato sauce. Good thing they are old enough to clean up after themselves. :) 

We served this dish with a salad and Vegan Meatballs that were out of this world. Can't wait to share that recipe next

This is what our Vegan meal plan looked like yesterday:

Breakfast: smoothie, cereal with almond milk, fresh squeezed orange juice (I know, I know. We've been having a lot of cereal lately!)

Snack:  dried fruit and nut granola balls (will be sharing that recipe soon too!), apple

Lunch: miso soup with quinoa

Dinner: Vegan Pasta Sauce, Spaghetti and Vegan Meatballs, salad, sliced veggies with hummus (the kiddos were hungry yesterday!)

Happy Healthy Eating!! 


**This recipe is adapted from Mario Batali's recipe
Sauce Recipe
 Makes: 8 servings Prep: 15 minutes  Cooking Time: 30 min- 1 hour

(Printable Recipe)

2 TB olive oil

1 onion, chopped
4 garlic cloves, minced
2 carrots, chopped
1 small package of mushrooms
(2) 28oz cans whole, peeled tomatoes
1/2 tsp salt
1 TB brown sugar
3 TB tomato paste
1 LB whole-wheat spaghetti

1. Cook onions through mushrooms in olive oil on medium-high heat in a skillet for 5 minutes. 
2. Add tomatoes, salt, sugar and tomato paste and break them up with the back of a wooden spoon or just squeeze/crush them with your hands (that's what I did...kinda messy but it worked).
3. Let the sauce cook for at least 30 minutes, but up to 1 hour. The longer you cook it, the thicker it will be.
4. While the sauce is cooking, cook spaghetti according to package directions.


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