Mushroom Marinara Pasta


I make Mushroom Marinara Pasta so often, probably an average of once a week, it didn't even occur to me to write the recipe down. It's incredibly simple and quick to make, quite tasty, and filling. I was looking through my recipes and discovered it was missing, so I decided I needed to add it and share it. 

I like to put another sprinkle of nutritional yeast over the top after serving it. 

Healthy comfort food is the best kind of comfort food.


Mushroom Marinara Pasta

1 tablespoon ground flax seeds 

1 jar marinara sauce
1 clove garlic
8 button mushrooms
1 teaspoon dried basil
1 teaspoon dried thyme, optional
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
4 ounces pasta*
¼ cup nutritional yeast
Fresh basil (optional)

Mince garlic. Chop mushrooms.

Add enough water to saucier to cover the bottom of pan, about ¼ cup. Bring to a boil. Stir in flaxseeds. Cook until starts to thicken, stirring if necessary.

Add herbs and garlic to the flaxseed mixture and stir until well combined. Add mushrooms and stir to coat with herbs. Add balsamic vinegar. Cook until mushrooms begin to soften, about 4 minutes.

Chop fresh basil, if using. Set aside.

Add marinara sauce. Stir to combine. Bring to a boil over medium-high heat.

Add pasta.

Add water to thin out if too thick. The pasta needs some liquid to cook.

Cook until pasta is done, usually 1-2 minutes longer than package instructions indicate. Watch the pasta closely to avoid undercooking or overcooking it.

Stir in nutritional yeast.

Place in bowls and top with fresh basil.

Serve.


*This brand of pasta has many vegan options and states so right on the box.

 ** This recipe essentially serves two people as an entree. It's easy to scale up or down based on the number of people being served. For the pasta serving size, refer to the box, which typically is about 2 ounces or 57 grams for a serving.

 Note: I use organic ingredients whenever possible.

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