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“An earthy, elegant alternative to the same old spaghetti.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 500 degrees F.
  2. Line a cookie sheet with aluminum foil.
  3. Rinse all vegetables, cleaning mushrooms thoroughly with pastry brush or wet paper towel. Set mushrooms aside.
  4. Peel onion and dice vegetables into roughly one-inch cubes.
  5. 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.
  6. Spread a little olive oil over the aluminum lined cookie sheet and spread out mixed vegetables evenly into a single layer.
  7. 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.
  8. Meanwhile, peel and dice garlic. Chop baby portabella mushrooms and parsley. Chiffonade basil. Set aside.
  9. Open canned tomatoes, drain off liquid, reserving 1/2 cup tomato juice.
  10. Remove tomato seeds and chop tomatoes.
  11. In a large stock pot, heat butter over medium high to high heat.
  12. 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.
  13. Reduce heat to medium and continue to cook, stirring and scraping bottom occasionally, about 15 minutes to reduce liquid.
  14. Meanwhile, cook the spaghetti noodles in a large pot of salted water 8-10 minutes or until al dente.
  15. 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.
  16. 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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