nutritional information

Per 1 cup sauce and 1/2 cup pasta:

  • Calories: 269
  • Protein: 10 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 46 g
  • Cholesterol: 0 mg
  • Sodium: 383 mg
  • Fiber: 8 g
  • Sugar: 8 g
Vegan

Spaghetti with Chunky Tomato Sauce

Spaghetti with Chunky Tomato Sauce

Serves 8

30 minutes or fewer

Finely chopped mushrooms give this healthful sauce a hearty texture.
  • 8 oz. (2 cups) sliced white mushrooms
  • 1 medium red bell pepper, cut into chunks
  • 1 large leek, white part cut into chunks
  • 2 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 Tbs. dried oregano
  • 2 tsp. dried thyme
  • ¼ tsp. red pepper flakes
  • 2 15-oz. cans diced tomatoes
  • 1 ½ cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
  • ¼ cup red wine
  • 8 cups baby spinach leaves
  • 8 oz. spaghetti

1. Place mushrooms, bell pepper, and leek in bowl of food processor. Pulse until ingredients are coarsely chopped.

2. Heat oil in large saucepan or stockpot over medium-high heat. Add mushroom mixture and garlic, and season with salt and pepper, if desired. Cook 3 to 5 minutes, or until vegetables are softened and most of liquid has evaporated. Stir in oregano, thyme, and red pepper flakes, and cook 30 seconds, or until fragrant. Add tomatoes, chickpeas, and wine, and season with salt and pepper, if desired.

3. Cover, and simmer 20 minutes, stirring occasionally. Add spinach, and cook 3 to 5 minutes more, or until spinach has wilted.

4. Meanwhile, cook spaghetti according to package directions. Serve spaghetti topped with sauce.

April 2010 p.24

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comments

This looks wonderful! I'm definitely going to try it. Thanks for the idea!

Maria Serna - 2014-04-22 23:12:26

I'm going to try this tonight! A few people said to watch the oregano!

Teri - 2014-04-22 22:29:32

I want to try this.

Ann - 2014-04-22 21:29:42

I tried this and it was pretty okay. Less red pepper flakes would have been better.

Serenity Flagg - 2013-02-02 02:06:05

I'm going to do this with less oregano and substitute brown rice or quinoa for the pasta. Fabulous. Can't wait! Thank you (lono-time subscriber)

Marge - 2013-01-21 23:53:54

Vou fazer mas sem o grão-de-bico.

Renan colorado - 2013-01-21 23:25:42

Just made this dish tonight... Did you by any chance mean 2 TSP Oregano instead of 2 TBS?? It did not taste good... :(

Manuela - 2012-06-12 05:19:39

We made some modifications to this dish, and it was quite delicious.

Michelle - 2011-04-17 22:21:33

I enjoyed this recipe. It's a good substitute for spaghetti and meatballs. I did cut back on the oregano a bit and added a little more olive oil to give it a deeper flavor.

Amy - 2010-11-15 01:00:50

This pasta smells amazing but the taste does not live up to the smell. I didn't even eat the leftovers from it because I just didn't think it had enough flavor.

Carly - 2010-10-29 14:28:46

I have just made this recipe and although I enjoyed it I do think there was too much oregano. Was 2 tablespoons the correct amount? I think if it was fresh oregano the amount would be correct but as it is dried it overtakes everything.

Eileen Bowden - 2010-09-21 19:50:14

Would it work to put the chickpeas in the food processor as well?

Jaime - 2011-09-27 01:49:52