Boldly rich, flavorful, super hearty and incredibly easy to make recipe, takes your plant-based eating goals to new heights. Serve on its own over toasted crusty bread, or tossed with any long pasta or along side some grilled protein.
Heat a large Dutch oven over medium heat, warm the olive oil. Once hot, add the chopped onion, celery, carrot and garlic and cook for 5 minutes until softened.
Add the butter, chopped mushrooms and a few pinches of sea salt. Stir and cook the mushrooms down stirring until most of the moisture is cooked out. About 8-10 minutes.
Add the tomato paste, milk, wine, marinara sauce, oregano or Italian herb mix, fennel and red pepper flakes. Stir and cook again for another 10 minutes to reduce, stirring occasionally. Taste for salt and pepper, adjust accordingly.
Turn the heat to low and simmer for another 10 minutes. The texture should be saucy continue to cook if you’d like it thicker.
While the sauce cooks, cook the pasta according to instructions. Drain out most of the water, saving enough to keep the pasta from drying out.
Divide the pasta and sauce into each bowl, mix and serve garnished with parmesan and fresh parsley..
