MEATLESS MEAT SAUCE FOR PASTA
A light, flavorful, ‘rich to the palate’ mushroom tomato sauce with soy bacon bits used as the meat texture! It will fool everyone! Serve over your favorite pasta!
Serves 6
1/4 c. extra virgin olive oil
1/2 lg. sweet onion, pureed in blender till pulpy
8 oz. white button mushrooms, thinly sliced
28 oz. can tomato sauce
28 oz. can diced tomatoes including liquid
3 T. soy bacon bits
2 t. Italian seasoning
1 t. ground fennel seed
1 t. ground coriander seed
1/4 t. ground allspice
1/8 t. dried thyme, crushed between fingers
1/4 t. red cayenne pepper
2 t. liquid smoke
freshly ground black pepper to taste
salt to taste
1 lb. of your favorite pasta (I used De Cecco Cavatappi – a cork screw macaroni shape with ridges)
4-5 peeled garlic cloves chopped-mashed with a couple handfuls of fresh parsley leaves for topping
In extra-large saucepan combine all sauce ingredients – up to an including salt. Stir well. Place over medium heat and cook, uncovered, 45 minutes, stirring occasionally.
Now cover and cook 30 minutes longer on low heat, making sure mushrooms are cooked throughout.
Cook pasta according to package instructions. Drain, plate, ladle sauce over the top, then top each serving with a little garlic-parsley mash. Serve.
Notes: If you want a meatless meat sauce for your spaghetti, this is it. No one would ever guess that there was no meat in this sauce.
Easy on the thyme – it’s a strong herb.
On a gluten-free diet? Use a gluten-free pasta and you’re good to go.
CHEF DAVIES-TIGHT™ 