Immunity-Boosting Tomato Sauce with Mushrooms
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 1/2 cup packed fresh basil chopped
- 1 28 ounce can diced tomatoes, including juices
- 6 to 8 tablespoons tomato paste
- 1/2 to 1 teaspoon fine-grain sea salt
- 1 and 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes or cayenne pepper optional
- 2 tablespoons chia seeds optional
- 1 cup cooked lentils optional (I used yellow peas)
Instructions
- In a large saucepan, warm the olive oil over medium heat. Add the onion and garlic then stir to combine. Season with salt and pepper then sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the mushrooms and turn heat to medium-high. Cook for an additional 5 to 10 minutes, until most of the liquid released from the mushrooms has cooked off.
- Add the basil, canned tomatoes and their juices, tomato paste, salt, oregano and thyme then stir to combine. Next, add the red pepper flakes, chia seeds, and split peas or lentils, if desired, and stir to combine.
- Reduce the heat to medium and simmer while stirring every so often. Cook for 15 to 20 minutes and serve over pasta.
Notes
I used 6 zucchinis to make enough pasta for the sauce.
Recipe from The Oh She Glows Cookbook