PP Simple Mushroom Tomato Pasta Sauce
INGREDIENTS
I medium leek, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1 lb button mushrooms, diced
1 ½ unsalted tomato puree
½ c water
2 t dried oregano
4 garlic cloves, crushed
Himalayan salt to taste
Black pepper to taste
5 T plant milk
DIRECTIONS
Start by preparing your veggies – slice mushrooms and chop celery, carrots, and leek.
Next, sauté mushrooms - heat up a few T of water in a large skillet over medium heat. Once the water starts to sizzle add sliced mushrooms and cover. Sauté them over medium heat for 5 min, stirring occasionally.
Then, throw in chopped leek, carrots, and celery. Stir, cover, and sauté for another 5 min until the veggies are soft. Also, add more water if necessary.
Now it is time to pour in the tomato puree along with ½ c of water and dried oregano. Stir well, bring to a boil and simmer on low heat for 15 min. Turn off the heat.
Finally, add crushed garlic and plant milk and season with salt and pepper.
Garnish with nutritional yeast, chopped basil, parsley, coriander, and/or green onions. Should you be into spices, sprinkle on some red pepper flakes or chill.
Nele Liivlaid embodies a Whole Food Plant-Based Lifestyle. She uses her site, Nutriplanet.org, to provide information about proper nutrition, exercise, and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes, and shopping/eating out guidance. Compiling her health and nutrition research, knowledge, and certificate in Plant-Based Nutrition into ready-to-use tips for you to plug into everyday living. Follow me on Instagram, Facebook, and Pinterest.