Sloppy Vegan “Chunky Tomato” Red Spaghetti with Olives, Onions and Mushrooms
1 – 16 oz package red spaghetti pasta
4 chopped garlic cloves
1 medium chopped white onion
1 cup chopped beets
1 can pitted black olives
1 quart jar of fire roasted tomato sauce with chunky tomatoes
1/3 cups chopped mushrooms
1/3 cup organic catsup
1/2 teaspoon of turmeric
Bring 2 quarts of water with a pinch of sea salt to boil. Pour in one 16 oz packet of “broken in half” red spaghetti.
In separate pot pour in roasted tomato sauce, chopped beats, mushrooms, and 1 cup chopped black olives, 1/2 teaspoon of turmeric and stir, cover and simmer. Add 1/3 cup of catsup. 3-5 shakes of cilantro, parsley, Italian herbs, basil, lemon pepper, sea salt.
In non-stick frying pan 1-2 teaspoons of olive oil, 1 large chopped white onion, 4 cloves chopped garlic and 2-3 splashes of red wine, stir and cover. After 5 minutes pour contents into tomato sauce.
When spaghetti is done by the taste test after 5-7 minutes of boiling. Rinse in strainer with cool water then put back into pot and sprinkle in more parsley flakes and 1/2-1 teaspoon of olive oil and stir (optional).
Put handful of spaghetti into bowel and sprinkle with parsley.
Could had some slice almonds that have been blanched as well.
Be and Stay Well,
You may call Kirk Hamilton PA-C Monday thru Friday 8-9 a.m. PST at 916-489-4400 for brief medical questions at Health Associates Medical Group.