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!
Calories: 287kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 141mg | Potassium: 975mg | Fiber: 12g | Sugar: 14g | Vitamin A: 30749IU | Vitamin C: 22mg | Calcium: 263mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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