Spaghetti with Vegan Meat Sauce
Ingredients
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1 1/2 cups California walnuts
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1 1/2 cups quartered baby bella mushrooms
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12 oz. spaghetti noodles
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1 tablespoon olive oil
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1 tablespoon minced garlic
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1 medium yellow onion, 1/4-inch diced
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1 32-oz jar marinara sauce
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1 1/2 cups 1/4-inch diced zucchini
Garnish (optional)
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Fresh snipped basil
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Vegan Parmesan cheese
PREPARATION
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Pulse together walnuts and mushrooms in a food processor until fairly finely chopped, being careful to not over process.
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Cook pasta in boiling water according to package directions.
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While pasta is cooking, heat oil in a very large nonstick skillet. Add onion and garlic and cook over medium-low heat for 8 minutes or until onions are golden, stirring occasionally. Add walnut mixture and increase heat slightly; cook for 5 minutes or until mushrooms are lightly browned, stirring frequently. Add zucchini and cook for 2 minutes more.
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Add marinara sauce and bring to a simmer over low heat. Cover and cook for 5 minutes more.
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Drain pasta* and place in a large bowl. Add hot pasta sauce and toss to coat as evenly as possible. Serve immediately garnished with vegan Parmesan and basil, if desired.
*Save some of the pasta water to add to the final dish if you prefer a thinner sauce.
NUTRITION
- Calories: 500 cal
- Total Fat: 24 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 13.8 g
- Monounsaturated Fat: 6.263 g
- Cholesterol: 0 mg
- Sodium: 630 mg
- Carbohydrates: 60 g
- Dietary Fiber: 5 g
- Total Sugars: 11 g
- Protein: 14 g
- Vitamin D: 4 mcg
- Calcium: 80 mg
- Iron: 4 mg
- Potassium: 750 mg