Chunky tomato mushroom sauce

By Kim D'Eon
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With a base of mushrooms and garlic, this pasta sauce is an anti-inflammatory way to enjoy this staple Italian food. Tomatoes are also really high in Lycopene, which is another anti-inflammatory flavonoid, which makes this pasta sauce an even better choice for keeping your inflammation down.

SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • 1 tablespoon coconut oil
  • 1 sweet red onion, diced
  • 4-6 cloves garlic, crushed
  • 1 package cremini mushrooms (8 oz), sliced
  • 1 cup fresh basil sliced into thin ribbons (divide in half)
  • 1 litre BPA free can or glass jar of diced tomatoes (with liquid)
  • 6 tablespoons tomato paste
  • 1 teaspoon red pepper flakes
  • 3 tablespoons apple cider vinegar
  • 1 cup cooked lentils
  • 1 bag baby spinach (about 200 millilitres or 3 large handfuls)
  • 1 tablespoon ground chia seeds
  • 1/2 teaspoon sea salt + ground black peppe

Directions

  1. In large saucepan, heat your coconut oil over a medium heat. Add diced red onion and sauté for five minutes. Stir in sliced mushrooms + red pepper flakes + garlic + half cup of slivered fresh basil and cook until reduced and juices released (about five to ten minutes). Add a can of tomatoes (with liquid), tomato paste, cooked lentils, and apple cider vinegar. Stir well to combine. Reduce heat to a medium simmer and cook for another ten to 15 minutes stirring frequently. Finally, add chia, spinach and salt and pepper, and stir through until spinach wilts.

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