|antikythera||09:28 am - Spinach spaghetti sauce (vegan)|
I think this will be one of my favourite ways to get a serving of veggies when I'm being lazy about cooking. It's not all from scratch unless you want it to be. I'm writing it down as I made it, but feel free to add or subtract the other veggies.
1 jar of tomato sauce or diced tomatoes (2-3 cups)
1 lb. frozen chopped spinach, thawed
1 medium cooking onion, diced
2 t. minced garlic (fresh or from a jar)
4 large white mushrooms, sliced
Basil and oregano to taste (necessary if starting from plain tomatoes)
Brown the garlic, mushrooms and onion in 1-2 T. of olive oil. If you're using any other veggies, add them now. Add the tomatoes/sauce and herbs, and stir everything together. Add the spinach, break up any remaining frozen chunks, and put a lid on it with the heat turned down low. Let it simmer until the pasta is ready.
The consistency of this stuff is very thick, mostly spinach and less tomato, or at least it was when I used 3/4 of a jar of leftover prepared sauce as the tomato base.