Since I’m sharing food ideas and since Influenster was so kind to send a box of goodies for me to try out for free and review, I figured I would include the following recipe.
Something I have grown to love since I have considerably reduced my intake of meat in my diet. My mother encouraged fresh vegetables growing up and tried to implement them in just about every dish she would cook. (She used to tell me that I would prefer munching on raw cauliflower rather than chocolate.) Since fresh farm grown vegetables are easily obtainable at our local Amish store, I try to stock up on on my favorites on spaghetti night and the result is so yummy you won’t miss the meat! This was a recipe I originally found online but I love to modify certain things with what I like to ‘make it my own’. Making any recipe your own through trial and error I found is best. 🙂
1 pound pasta of your choice. I enjoy thin spaghetti but any pasta generally will work.
3 tablespoons extra-virgin olive oil
2 medium onions, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cloves garlic, minced
1 medium yellow squash, cubed
8 ounces baby bella mushrooms, sliced into thin pieces (I always preferred bella mushrooms to other kinds, they give off a ‘meatier’ type taste and mix well with the other vegetables (TIP: you can even saute the mushrooms in a small amount of wine at medium heat to bring out the flavor of the mushrooms and give them a little kick!)
1/3 cup dry red wine (YUM! adding this will really give your sauce a strong and delicious flavor!)
3/4 cup chopped fresh herbs (such as parsley and oregano and dried thyme leaves) I used the McCormick brand since I find is the freshest when it comes to adding to sauces. It also brings out the flavor the longer it simmers.
1 28-ounce can crushed tomatoes
1. Cook the pasta according to the package directions. DO NOT OVERCOOK! Overcooked pasta is gummy and not worthy of this delicious sauce 😉 Set aside for now
2.Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
3.Add the garlic and mushrooms and cook, covered, for 6 minutes more. You can add a small amount of the wine in this step to give the two ingredients a little extra ‘somethin’-somethin’!
4. Add the rest of the wine and cook, uncovered, for 3 minutes.
5. Stir in the chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in the dried Thyme flakes.
6.Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese