Spaghetti with Fresh Mushroom Sauce

• 1 tablespoon olive oil
• 1 cup sliced mushrooms, such as shiitake, brown (cremini), or portobello, or a combination
• 1/3 cup chopped onion
• 1 medium garlic clove, minced
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 6-ounce can no-salt-added tomato paste
• 1/2 cup water
• 1 tablespoon sugar
• 1 medium dried bay leaf
• 3/4 teaspoon chopped fresh basil or 1/4 teaspoon dried, crumbled
• 3/4 teaspoon chopped fresh oregano or 1/4 teaspoon dried, crumbled
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne (optional)
• 8 ounces dried whole-grain spaghetti

1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the mushrooms, onion, and garlic for 3 to 5 minutes, or until the onion is soft, stirring occasionally.
3. Stir in the remaining ingredients except the pasta.
4. Bring to a simmer.
5. Reduce the heat and simmer, covered, for 1 to 2 hours, stirring occasionally.
6. If the sauce becomes too thick, stir in a small amount of water.
7. Discard the bay leaf.
8. Prepare the pasta using the package directions, omitting the salt.
9. Drain well in a colander.
10. Serve topped with the sauce.
11. (Per serving)
12. Calories: 305
13. Total fat: 4.5g
14. Saturated: 0.5g
15. Trans: 0.0g
16. Polyunsaturated: 1.0g
17. Monounsaturated: 2.5g
18. Cholesterol: 0mg
19. Sodium: 59mg
20. Carbohydrates: 61g
21. Fiber: 10g
22. Sugars: 14g
23. Protein: 12g
24. Calcium: 77mg
25. Potassium: 877mg
26. 3 starch
27. 3 vegetable

olive oil, mushrooms, onion, garlic, salt, nosalt, water, sugar, bay leaf, fresh basil, fresh oregano, pepper, cayenne

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-fresh-mushroom-sauce-392056 (may not work)