Pasta with Mushroom-Pea Marinara Sauce

• 12 ounces spaghetti or more as need, preferably whole wheat
• 2 tablespoons olive oil
• 1 each onions chopped
• 2 cloves garlic peeled and minced
• 2 cups mushrooms button or cremini, sliced, fresh or canned, drained
• 1 each carrots peeled and cut into 1/4-inch cubes
• 1 cup peas, frozen or fresh
• 2 1/2 cups tomato sauce or more or less to your desired consistency
• 1 x salt and black pepper to taste
• 1 x parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil.
2. Cook the pasta to desired consistency, 10 to 13 minutes.
3. Drain well and return the pasta to the pot.
4. Meanwhile heat the olive oil in a medium nonstick skillet over medium heat until hot.
5. Add the onions, stirring often, and cook for about 5 minutes, or until the onions are soft and partially browned.
6. Stir in the garlic mushrooms, and cook for another 5 minutes or so, or until the mushrooms are browned, and some of the liquid has evaporated.
7. Add the carrots, and cook 2 minutes.
8. Stir in the peas, and cook through, another 2 to 3 minutes.
9. Pour the tomato sauce into the pan, and bring to a boil.
10. Season to taste with salt and black pepper.
11. Pour the sauce over the pasta in the pot, and toss until evenly coated and combined.
12. Divide among serving plates.
13. Top with parmesan cheese.
14. Serve warm.

whole wheat, olive oil, onions, garlic, mushrooms button, carrots, peas, tomato sauce, salt, parmesan

Taken from recipeland.com/recipe/v/pasta-mushroom-pea-marinara-sau-54705 (may not work)