Spaghetti with Mushroom Bolognese

Meet your new favorite dinner, you’re welcome in advance. This MUSHROOM BOLOGNESE SAUCE is lit and I highly recommend giving it a go if you are looking for a plant based meal that’s both hearty and super quick to make (I’m talking 10 min max) I topped mine with a cauliflower pasta, but you can use what ever you like! use zoodles to make whole 30 compliant. ⠀

MUSHROOM BOLOGNESE SAUCE

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Nicole Modic

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Ingredients

• 1 container white mushrooms⠀
• 3 carrots
• 3 garlic cloves, crushed⠀
• 1 red onion, finely chopped 
• 1 tbsp olive oil (or oil of choice)
• 2 tbsp Italian seasoning (or 1 tsp dried basil, 1 tsp oregano)⠀
• 1 jar pasta sauce of choice (I used Raos Homemade)
• salt/pepper to taste⠀
• pasta of choice (I used @taste_republic New cauliflower pasta) or zucchini noodles⠀

Instructions

• In a large saucepan, heat oil over medium heat.
• Add chopped onions and crushed garlic, and stir.
• While that’s cooking, in a food processor add the mushrooms and carrots and pulse for about 30 seconds. You want the mixture to have lots of texture. If you pulse too long, the mushrooms will get watery!
• Add mushroom/carrot mixture to the saucepan, add Italian seasoning, stir well, and cook for about 5 minutes.
• Add pasta sauce and stir well.
• Taste test and add salt/pepper to taste.
• ENJOY!

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