This post is going to be a confession post. If you have spent any time in the kitchen, you have encountered some kitchen disasters along the way. Even if we follow recipes, step by step, there can be some pretty serious failures. My failures generally come when I am trying to create a new recipe and the science of cooking backfires, and I end up with either a dish that is totally trash worthy, or possibly a better creation than I had initially set out to make.
I am not even going to tell you what I was trying to create when I ended up creating the best veggie spaghetti on earth. If you are a meat eater, and absolutely need meat in your spaghetti sauce, you will not miss it here. This is the thickest, heartiest, and creamiest spaghetti sauce you will probably ever try. Hate mushrooms? They don’t even taste like mushrooms, they really do replace meat, consistency wise. Not a fan of cooked spinach? Me either! You barely even notice it in the dish. It just gives it extra appeal and nutrition.
I can’t lie, I am not a real fan of jarred sauce, but I have also never eaten a homemade sauce that I cared for either. Until now. My husband’s favorite spaghetti sauce is Prego 3 cheese. I think it is too sweet, but I also feel that my sauce very closely resembles it except that it isn’t nearly as sweet. (Thank you again Sugar 2.0!) And mine is dairy free, but has the cheesy taste. (Almond cream cheese to the rescue!) And do you want to know the absolute best part? This is a one pot dish. You do NOT need to boil the spaghetti separately. Yay, less dishes! Just make sure you stir it 2, or 3 times, while it is boiling so it doesn’t burn to the bottom of the pan.
Here we are again, with a total comfort food recipe. One that won’t wreck any of your food goals. One that will fill you. And one that is so easy to make. Any time I can create a recipe that is easy, which I try to 95% of the time, that is exactly what I do. My intention is to create recipes that are easy enough for beginners, but tastes like they were created by a chef. No one will ever know that you didn’t spend hours in the kitchen. With saying that, I am going to let you go and make a batch, so you can sit back, relax, and enjoy!
One Pot Spinach & Mushroom Spaghetti
By Angie Gouchenour
28 ounce can whole tomatoes (Pureed in blender)
28 ounce can crushed tomatoes
1/3 cup Kite Hill Plain Cream Cheese
3 Tablespoons Sugar 2.0
2 teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
8 ounces whole wheat spaghetti
2 cups spinach cut into ribbons
1 cup white button mushrooms sliced
In a large pan combine both cans of tomatoes (Make sure you puree the whole tomatoes in the blender first. And be sure that your tomatoes are from a BPA free can.), Kite Hill Cream Cheese, Sugar 2.0, black pepper, onion powder, dried basil, and dried oregano.
Bring to a simmer over medium heat on the stove top
Break the whole wheat pasta in half and toss in the pot. Stir to coat (You can break the spaghetti up with your spoon in the pot if you like smaller pieces)
Cover with a lid, reduce the heat to medium low, and simmer for 15 minutes stirring 3-4 times so it doesn’t burn to the bottom
Stir in the spinach, and mushrooms and cook another 5-10 minutes, uncovered, until the mushrooms are heated through
Serve immediately, or store in a container in the fridge for up to 5 days