Sometimes there is nothing more gratifying than a big hearty plate of spaghetti! But this delicious dish does not have to be the cause of post-gluttony guilt. You can make it with a ton of veggies, substitute the meat, or leave it out altogether. It’s still delicious, still satisfying, and will still nourish your body and allow you to eliminate the excess quickly and easily.
1 tsp grape seed oil
1 onion, peeled and diced
6 cloves of garlic, peeled and diced
1 Bell pepper, seeded and diced
2 cups sliced mushrooms
4 fresh tomatoes, diced
Large bunch of fresh basil, torn
Sea salt
Cracked pepper
Dried oregano
Maple syrup
16oz of (your choice) Spaghetti Sauce
1 box sprouted wheat pasta
Cut up all veggies and sauté in oil in this order: onions, garlic, pepper, and mushrooms. Add sauce and season with dry spices. Add tomatoes and basil. Reduce and simmer for 10 minutes to merge flavors. Add just enough maple syrup to take the bite off the tomato (normally 1/8 cup or to taste). Simmer for 10 more minutes to merge flavors. Turn off heat and let sauce rest. Prepare pasta. Plate, garnish with a few extra sprigs of fresh basil, and enjoy!
*For a more ‘meaty texture’ you can make walnut meat:
1 cup walnuts
1 cup mushrooms, sliced
1 tablespoon tamari (or aminos or soy sauce)
salt + pepper, to taste
Put in a food processor for a couple of pulses, then remove and use as the ‘meat base’ for your spaghetti sauce.