I love this dish SO MUCH as it’s incredibly flavoursome and filling too, especially as I like to pair the Italian inspired sauce with brown rice pasta which leaves me feeling full for ages and makes for a nutritious dish to boot. My youngest son can’t get enough of it either so it’s a definite hit with the kids as well. This was my husband Peter’s creation and it’s one of the tastiest sauces I’ve ever eaten!
You can enjoy this any time of year and can of course add chilli for a kick if you fancy it, as my husband does (he adds finely sliced red chilli and Tabasco to the sauce) and any veggies here work well too so go wild with sweetcorn, fresh tomatoes if you prefer over tinned and anything which works with a tomato base. My Mum likes to add artichokes for example. Yum.
I personally like to keep this dish as simple as possible, and often make up lots of the sauce, popping it in the fridge or freezer so I can use it at a later date. It even works with bread dunked in if you just want a quick meal and like to mop up the sauce (this is what I do on an evening when I’m starving and can’t be bothered to boil up pasta).
However you eat it, I know you will love it.
300 g brown rice spaghetti (we like Doves Farm)
1 tablespoon oil
2 tablespoons olive oil
4 gloves of garlic, peeled and sliced
4 small red onions, chopped
400 g organic closed cup mushrooms
2 tins chopped tomatoes
splash of vegan red wine
1 tbsp sugar
1 vegan stock cube
handful of sliced black olives
3 teaspoons tomato puree
handful of capers
sea salt and freshly ground pepper
Cook the pasta in boiling water and add oil, stir as the rice pasta can sometimes stick together.
In a large frying pan, add the oil and lightly fry the garlic and onions. Remove the garlic and onions so they don’t burn and place to one side. Fry the mushrooms in the oil (add more oil if needed) and cook until golden brown.
Once cooked, add the garlic and onions back in and pour in the chopped tomatoes. Pour in the splash of wine, sugar and stock cube (you can add a little water too and mix the stock cube beforehand). Stir then add the olives, puree, capers and seasoning. Cook on high for 5 minutes then lower the heat and simmer for 15. Check the pasta and once cooked, drain and plate up. Place the sauce on the top and add fresh herbs and more seasoning.
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