Spaghetti with Chunky Tomato Sauce
- 8 oz. (2 cups) sliced white mushrooms
- 1 medium red bell pepper, cut into chunks
- 1 large leek, white part cut into chunks
- 2 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 2 Tbs. dried oregano
- 2 tsp. dried thyme
- 1/4 tsp. red pepper flakes
- 2 15-oz. cans diced tomatoes
- 1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
- 1/4 cup red wine
- 8 cups baby spinach leaves
- 8 oz. spaghetti
- Place mushrooms, bell pepper, and leek in bowl of food processor.
- Pulse until ingredients are coarsely chopped.
- Heat oil in large saucepan or stockpot over medium-high heat.
- Add mushroom mixture and garlic, and season with salt and pepper, if desired.
- Cook 3 to 5 minutes, or until vegetables are softened and most of liquid has evaporated.
- Stir in oregano, thyme, and red pepper flakes, and cook 30 seconds, or until fragrant.
- Add tomatoes, chickpeas, and wine, and season with salt and pepper, if desired.
- Cover, and simmer 20 minutes, stirring occasionally.
- Add spinach, and cook 3 to 5 minutes more, or until spinach has wilted.
- Meanwhile, cook spaghetti according to package directions.
- Serve spaghetti topped with sauce.
white mushrooms, red bell pepper, olive oil, garlic, oregano, thyme, red pepper, tomatoes, chickpeas, red wine, baby spinach leaves, spaghetti
Taken from www.vegetariantimes.com/recipe/spaghetti-with-chunky-tomato-sauce/ (may not work)