One of the best pasta sauces ever, this super healthy Oh She Glows immunity boosting tomato sauce with mushrooms is taken from my favourite vegan cookbook, the Oh She Glows Cookbook.
I’m not one to re-post other peoples recipes partly because a) I never seem to leave a recipe alone enough, and b) because you, know, intellectual property and all that jazz, but I figured I’d make an exception in this case since this recipe already appears on loads of other blogs and it comes with my sincerest urge that you buy this cookbook!
When we first went vegan I stumbled upon Angela’s blog Oh She Glows, and tried and loved so many of the recipes that I soon bought her cookbook. From the day it arrived it has barely left my counter top and everything we have made out of there has been amazing. I’ll do a full review on the book and my favourite recipes from in there soon.
We have both been really suffering with coughs and colds these past few months, so when I spotted this recipe the other week I thought ‘perfect!’- an immunity boost is just what we needed!
I served ours over raw carrot and courgette spaghetti (read my guide on how to make vegetable noodles without a spiraliser here) and topped it with walnut parmesan.
This recipe is absolutely jam packed with goodness, yet it feels like a completely indulgent meaty bolognese – my husband absolutely raved about it and I loved it too. Next time I might leave out the cayenne pepper for the kids, as it did have a good kick so go easy or leave this out if you are not a fan of spice!
The leftovers were yummy the next day with nachos and cashew cheese too, and next time I might try stuffing a vegan calzone with it! Definitely give this one a try, and if you are a fan of healthy plant based recipes – don’t hesitate to buy the book!
Oh She Glows Immunity Boosting Tomato Sauce With Mushrooms
- 1 tablespoon extra virgin olive oil
- 1 white onion, diced
- 4 cloves garlic, crushed
- 3 cups sliced mushrooms (about 200g)
- ½ cup packed fresh basil, chopped
- 1 tin chopped tomatoes
- 6-8 tablespoons tomato paste
- ½ to 1 teaspoon fine-grain sea salt, to taste
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes or cayenne pepper (optional)
- 2 tablespoons chia seeds
- 1 cup cooked lentils (I used just over half a can of cooked green lentils)
- In a large saucepan, warm the olive oil over medium heat. Add the onion and garlic then stir to combine. Season with salt and pepper then sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the mushrooms and turn heat to medium-high. Cook for an additional 5 to 10 minutes, until most of the liquid released from the mushrooms has cooked off.
- Add the basil, canned tomatoes and their juices, tomato paste, salt, oregano and thyme then stir to combine. Next, add the red pepper flakes, chia seeds, and split peas or lentils, if desired, and stir to combine.
- Reduce the heat to medium and simmer while stirring every so often. Cook for 15 to 20 minutes and serve over pasta or vegetable noodles!