A hearty and flavourful sauce perfect for pasta, a base sauce for stuffed pasta shells, or even in wraps or on toast with a few slices of avocado! Plant-based sausage or ground “meat” can also be used in this recipe, just remove 1 zucchini and 5-10 mushrooms.
- 1/4C Olive Us Garlic Olive Oil (or Tuscan Herb, Basil, or Single Varietal EVOO)
- 1 medium onion, diced
- 4 cloves garlic, minced or crushed
- 2 medium zucchinis, diced
- 10-15 cremini mushrooms, diced
- 1 carrot, grated
- 1 small can (156ml) tomato paste
- 2 Tbsp Olive Us Neapolitan Herb Dark Balsamic
- ½ tsp dried chili flakes
- 1 tsp smoked paprika
- ¼ tsp nutmeg
- 2 tsp fresh rosemary, minced (or 3 tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 tsp Olive Us Garlic Sea Salt (or Garlic Scape Salt)
- 1 tsp Olive Us Applewood Smoked Cracked Pepper
- 1/2C vegan red wine
- 1 large can (28oz) whole or chopped tomatoes (we used San Marzano style tomatoes)
In a large saucepan over medium-high heat, heat the olive oil and add the onion, garlic, and zucchini. Saute for about 8-10 minutes until the vegetables are cooked through, but not browned. Add the mushrooms and carrots and cook for another 2-3 minutes. Add the tomato paste, spices, and herbs and stir to combine thoroughly (if desired, add a plant-based protein and stir to break it up so it heats more evenly). Deglaze the pan with the wine and balsamic and then stir in the tomatoes. Continue cooking the sauce for 10-15 minutes at low to medium heat until the sauce has thickened. Remove from heat and enjoy over pasta, as a sauce for stuffed pasta shells, or on toast!
Serves 7-8.