Tonight for dinner, I made this delicious mushroom marinara over an “Eden” brand organic pasta called “Kamut Spirals.” I chose this particular pasta because it is 100% whole grain, contains a lot of protein and fiber, and is light in color (my teenage boys refuse to try dark-colored pastas). I also thought that it would hold the mushroom marinara very nicely. However, there are a multitude of other healthy pasta options including all “Ezekiel” brand pastas, “Lundberg Farm’s” organic brown rice pasta or any other whole grain pasta you may find at the supermarket. What I really love about this recipe is that the mushroom marinara is made with no added oils or fats!!! You gotta’ love that!! My favorite canned tomato products are the organic “Muir Glen” products. I rounded off the meal with the leftover Asian-Style Bok Choy salad which I made yesterday (see previous post) and a separate mixed greens salad for my younger son since he won’t eat the bok choy salad. I always keep the ginger salad dressing from “Benihana’s” in my refrigerator for my younger son (although I don’t know if it’s vegan) because it’s a sure way to get him to eat salads.
I found this recipe (which is a staple in my home) on the website of pcrm.org on April 23, 2010. For those of you who don’t know, “PCRM” stands for the “Physicians Committee for Responsible Medicine” which was founded by my guru “Dr. Neal Barnard.” It is a non-profit organization based in Washington, D.C. which promotes a vegan diet, preventative medicine and alternatives to animal research. I find many of my recipes on this site and I suggest you check it out if you haven’t already! Anyway, here’s the recipe…enjoy!!!
MUSHROOM MARINARA WITH PASTA
1 medium onion, chopped
1/2 cup water
2 garlic cloves, minced
3-4 cups sliced mushrooms
1 15-ounce can chopped tomatoes (I used Muir Glen)
1 28-ounce can tomato sauce (I used Muir Glen crushed tomatoes with basil)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/2 teaspoon fennel seeds (optional)
1 pound dry pasta ( I used “Eden” Kamut Spirals but any whole grain pasta will do)
Braise onion for 2 minutes in water, then add garlic and mushrooms. Continue cooking until onion is soft and mushrooms are light brown. Stir in tomatoes, tomato sauce, basil, oregano, thyme, cayenne, and fennel seeds, if using. Simmer 20 to 30 minutes.
Cook pasta according to package directions, drain, and top with sauce.