8 oz. mushrooms
1 carrot, minced
½ medium onion
1 clove garlic, minced
3 tbsp. extra virgin olive oil
Pinch of thyme
18 oz. crushed tomatoes
[tagliatelle noodles]
Add mushrooms, carrots, onion, and garlic to the bowl of a food processor.
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| It never says to cut up the onion, but I'm assuming you're supposed to? |
Pulse until coarsely chopped.
In a large skillet, add oil, thyme and vegetables.
Cover and cook on low heat for 5 minutes.
Add tomatoes and salt to taste. Cook uncovered, on
medium heat, for 15 minutes until the sauce thickens.
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| Interesting sauce! |
Cook pasta according to package directions.
Toss with pasta sauce and serve.
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| I can't say that it distributes well when you stir it into the pasta, though. |
My Rating: 3/5 "I appreciate the concentration of nutritious veggies in this dish. Unfortunately the flavor is kind of of blah, and the pasty consistency of the sauce isn't especially appetizing. We made the leftovers better by dumping a ton of Parmesan on them."
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