Who doesn’t love spaghetti, it is such a classic comfort food. Most people have their own favorite variation or family recipe that usually include meat. My goal with this version was to make a sauce that would be so flavorful and thick that you wouldn’t miss the meat one bit. I think I succeeded, the spaghetti was a huge success and my vegetable leery 6 year old even loved it – he doesn’t know spaghetti sauce is a vegetable but this sauce actually has 6 vegetables! This sauce is so flavorful it doesn’t even need any salt and pepper.
Thick and hearty vegan spaghetti
1 onion, finely diced
1 head of garlic – about 12 cloves
1 leek, finely diced
2 carrots, finely grated
1 shallot, finely diced
1 Tbl olive oil
1 6.5 oz jar sundried tomatoes in oil, drained and finely chopped
12 large mushrooms finely diced
1 bunch fresh sage, chopped
1 Tbl fresh rosemary, chopped
2, 28 oz cans tomato puree
2 Tbl tomato paste
Start by prepping all of the vegetables, a food processor comes in handy with this recipe and will save you a lot of time. Heat the olive oil in a Dutch Oven over medium heat, sauté the leek and shallot for 2-3 minutes. Stir in the carrots and garlic, cook 3 more minutes.
Stir in the sun dried tomatoes and mushrooms, cook for 5 minutes more, stirring every minute or so. Add the tomato puree and tomato paste, stir and bring to a boil. Reduce heat to simmer and simmer for 2 hours, stirring occasionally. Mix in the sage and rosemary and simmer for one more hour.
You can see how thick this sauce is because of the addition of so many finely diced vegetables. Serve over hot spaghetti noodles.
I roasted some garlic to spread on french bread too…….mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm