Over the last couple of years I’ve done a lot of experimenting to find healthy yet delicious alternatives to tomato-based pasta sauces. My daughter has GERD so tomatoes are a no-no for her. It has definitely been challenging trying to create a red sauce that looks like tomato sauce yet contains no actual tomatoes. This recipe is a winner with not only my daughter but also my picky husband. I like to add lentils for added protein, iron, and fibre, but they are not everybody’s cup of tea. If you’ve never had them in your pasta before, try adding a little to just a portion of the pasta so you can do a taste test before adding them to the whole pot. If you are a meat-eater you can easily substitute ground beef for the lentils.
2 cups chopped mushrooms
3 roasted red peppers
3 cloves garlic, minced
1/2 onion, diced
1 cup fresh chopped parsley, loosely packed
1 cup vegetable broth
1 cup grated cheddar cheese (optional, vegans can omit or substitute nutritional yeast)
2 tbsp olive oil
1 tsp salt
1/2 tsp oregano
1/2 tsp black pepper
340g package of spaghetti, cooked and drained
1 1/2 cups cooked lentils (optional for added protein, iron, and fibre)
1. In a large pot, heat the olive oil on medium heat, add the mushrooms and sauté for 5-10 mins until tender.
2. Meanwhile, place the roasted red peppers, garlic, onion, and parsley in a food processor and purée.