Baby Portabella Spaghetti

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 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

Recipe

• 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, 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.