Monday, October 24, 2011

Serrano Garden Spaghetti

When the crisp, cool weather hits, our taste buds begin to crave wonderful dishes that fill our tummies at dinnertime—like Spaghetti. Last March I posted Portabella Mushroom Spaghetti. Serrano Garden Spaghetti is a twist on that dish. This recipe comes from my equally talented-in-the-kitchen husband. Like me, he's continually making up recipes for our meals. This one I made him write down because I knew you would love it!

Check out all these healthy ingredients. Chop, slice and measure. The recipe says red pepper, but I had an orange one for Halloween. Missing from the picture of ingredients is the Newman's Own Sockarooni Spaghetti Sauce.
This picture shows all the vegetables in the sauté pan before the spaghetti sauce is added. In the directions below, it says to add the mushroom mixture to the sauce and then sauté the rest of the veggies with seasoning. Then add the remaining vegetables to the sauce.

My husband says that's an important step. Can you tell that I prepared the recipe for the pictures and took liberties with the directions? Shhhhh! Don't tell him.
There it is! The lovely, tasty sauce. No meat needed for flavor. The shitake mushrooms and unsweetened grape juice are the secret ingredients that give this a savory, sweet flavor. Go on! Take a bite. You can't help saying "Mmmmmmm!"

Serrano Garden Spaghetti

From Bob Pedersen
Yield 4 servings

Category Main Course
Cuisine Italian (Healthy, Vegan)

whole grain spaghetti pasta (wheat, rice, etc.)
1 jar spaghetti sauce (my fav: Newman's Own Sockarooni)
2 Tbsp olive oil
1/2 yellow onion, chopped
3 cloves of garlic, crushed
1 portabella mushroom, 1/2 inch cubes
5 shitake mushrooms, sliced
2 Tbsp extra virgin olive oil
3 zucchinis, sliced
1 red pepper, coursely chopped
2 Tbsp chopped fresh basil (1 tsp dried)
2 Tbsp chopped fresh oregano (1 tsp dried)
salt and pepper
1/2 C white grape juice (unsweetened)
1 ripe tomato, chopped
1/2 pkg firm tofu, drained, chopped and patted dry

1. Boil water and cook pasta while you prepare sauce.
2. Heat spaghetti sauce in large pot.
3. Cook onions in saute pan or wok with 2 Tbsp olive oil over medium heat for five minutes (until onions become translucent).
4. Add garlic and mushrooms and stir to coat with oil. Cook 5 minutes.
5. Combine mushroom mixture with spaghetti sauce.
6. Using pan you cooked mushrooms in, heat 2 Tbsp olive oil and add zucchini and peppers. Stir and cook until zucchini is slightly soft. Don't overcook.
7. Add oregano and basil. Season with salt and pepper. Stir.
8. Add zucchini mixture to spaghetti sauce. Stir in white grape juice. Cook for 10 minutes. Vegetables should be el dente.
9. Add tomatoes and tofu and continue cooking until tofu is hot.
10. Drain spaghetti. Add to plates or bowls, laddle sauce onto pasta and serve with toasted whole grain bread slices brushed with olive oil and spices.

I grated a bit of goat Gouda cheese over the top of the spaghetti before serving. Enjoy this flavorful spaghetti and surprise your family with all the goodness it has.

What have you made with shitake mushrooms? If nothing with shitake, then tell us what other kind of mushroom recipe you've enjoyed.


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