This pasta sauce is perfect for anyone in a hurry. It involves minimal prep work and tastes delicious. You can make it hearty or more on the saucy side; but both would have the same yum factor.
It was also my clean out the fridge type sauce which ended up working out perfectly, hence why it's on the Blog.
Ingredients were:
- 1 onion, diced small
- 1 whole yellow pepper, diced medium or small (totally your preference). You can also use a red or green pepper if you don't have a yellow pepper.
- 2 - 3 garlic cloves, minced
- 1 TBSP olive oil
- 2 - 3 cups of sliced mushrooms
- 1/4 cup of veggie broth
- 1.5 cups of chopped kale
- 2 - 3 cups of canned crushed tomatoes. This all depends on how hearty or saucy you want to make the sauce.
- 1 TBSP Italian seasoning
How to make:
Ingredients labelled 1 - 4 are to be added first for sautéing. Once onions are caramelized, add the mushrooms and once everything is all mixed together, add the veggie broth to soften the mushrooms. Once mushrooms are softened add the crushed tomatoes, Italian seasonings and mix it all together. Also, if you want it to be a bit more garlicky, feel free to add 1 - 2 tsp's of garlic powder. Simmer for 30 - 60 minutes. The more you simmer, the more you activate the flavors. I was in a hurry when I made this, so it was only simmered for 10 minutes and it tasted great. I can only imagine how good it would taste if left to simmer for longer.
FYI - If you want to make a spicier sauce, add red chili flakes when you add the seasonings.
The type of pasta that I used was flaxseed fusilli by Pasta Toscana. It has 8 grams of fiber, 12 grams of protein per serving and is absolutely delicious. Once it was bowled, I also topped it off with some arugula sprouts.
Enjoy!!
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