Baby Portabella Spaghetti
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 medium zucchini
- 1 medium yellow onion
- 1 small eggplant
- 1 red bell pepper
- 2 -3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon fresh thyme
- salt and pepper
- 1 -2 tablespoon salted butter
- 4 -6 baby portabella mushrooms
- 3 garlic cloves
- 56 ounces whole canned tomatoes
- 1 pinch red pepper flakes
- 1⁄2 cup white wine
- 1⁄4 cup fresh parsley
- 5 fresh basil leaves
- 1⁄2 teaspoon saffron thread
- 1 (13 1/4 ounce) box whole wheat spaghetti
- 1⁄2 cup parmesan cheese, grated
directions
- Preheat oven to 500 degrees F.
- Line a cookie sheet with aluminum foil.
- Rinse all vegetables, cleaning mushrooms thoroughly with pastry brush or wet paper towel. Set mushrooms aside.
- Peel onion and dice vegetables into roughly one-inch cubes.
- Place diced vegetables in a large bowl, add two Tablespoons of olive oil, salt, pepper, thyme and garlic powder. Mix well together, making sure all the vegetables are coated evenly with olive oil and seasonings.
- Spread a little olive oil over the aluminum lined cookie sheet and spread out mixed vegetables evenly into a single layer.
- Broil at 500 degrees F for approximately 15-20 minutes or until vegetables begin to caramelize and edges of vegetables begin to turn brown. Remove from heat.
- Meanwhile, peel and dice garlic. Chop baby portabella mushrooms and parsley. Chiffonade basil. Set aside.
- Open canned tomatoes, drain off liquid, reserving 1/2 cup tomato juice.
- Remove tomato seeds and chop tomatoes.
- In a large stock pot, heat butter over medium high to high heat.
- Add the mushrooms and saute until soft. Add the garlic and cook, stirring, an additional minute. Add tomatoes, cook 5 minutes, breaking them apart with spoon. Add roasted vegetables, white wine, red pepper flakes, saffron threads, parsley, basil, salt, and pepper.
- Reduce heat to medium and continue to cook, stirring and scraping bottom occasionally, about 15 minutes to reduce liquid.
- Meanwhile, cook the spaghetti noodles in a large pot of salted water 8-10 minutes or until al dente.
- Remove 1/2 cup of pasta water and add to tomato sauce. Add reserved 1/2 cup tomato juice to tomato sauce. Continue to reduce the tomato sauce on medium heat until you reach desired consistency.
- Drain spaghetti and place on a plate. Top with tomato sauce and garnish with grated parmesan cheese and fresh basil ribbons.
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