Vegan spaghetti with mushroom marinara

Vegan Spaghetti with Mushroom Marinara Sauce


  • EVOO
  • 1 package organic 100% whole wheat spaghetti noodles (or brown rice spaghetti or brown rice/quinoa if gluten-free)
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 2-3 cloves garlic, crushed
  • 1 red bell pepper, diced
  • 8 ounces of crimini mushrooms, cleaned and sliced
  • 1 handful of fresh basil, thinly sliced (chiffonade)
  • 24 oz. organic tomato sauce
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary, or fresh if available
  • 1/2 teaspoon red chili flakes
  • pinch of saffron
  • Salt & pepper to taste


  • Heat a large frying pan or dutch oven over medium high heat
  • Pour in the EVOO
  • Add the onion and stir for 1-2 minutes
  • Add the garlic, celery, bell pepper and sauté for 2-3 more minutes
  • Add the mushrooms and basil and sauté for a couple more minutes
  • Add the tomato sauce and spices, stir and simmer for 10-15 minutes
  • Meanwhile, bring a large pot filled with water to a boil
  • Add a pinch of salt and olive oil
  • Cook pasta according to package directions
  • Drain and remove to serving dish
  • Taste the sauce and adjust the seasonings
  • Serve the sauce over the pasta