There are two ways I prepare the ingredients to achieve the perfect sauce texture for this recipe, either by pulsing all the ingredients in a food processor to achieve a fine texture, or if I have more time I’ll hand chop everything fine, then smooth out the sauce with an immersion blender as it cooks. Either way you do it, you’ll end up with a delicious spaghetti sauce.
- 3 tablespoons olive oil
- 1 onion finely chopped
- 1 carrot peeled and finely chopped
- 1 celery rib finely chopped
- 8 oz mushrooms finely chopped
- ½ cup walnuts finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme
- 2 tablespoons tomato paste
- ½ cup white wine or vegetable stock
- 1 can whole tomatoes
- ¼ cup nutritional yeast
- ¼ teaspoon ground cinnamon
- 1 pound spaghetti
- Heat oil in a dutch oven over medium heat. Add onion, carrot, celery and 1 teaspoon salt, cook until vegetables begin to soften, about 7 minutes. Add mushrooms, walnuts, garlic and thyme; cook and stir until mushrooms release all their juice and begin to stick to the bottom of the pan, about 10 minutes.
- Stir in tomato paste and cook for 1 minute. Add the wine or vegetable stock, and let simmer until evaporated, about 2 minutes. Add in the tomatoes, nutritional yeast, cinnamon, and 1 teaspoon salt. Pulse the sauce with an immersion blender a few times to break up the tomatoes and to smooth out the sauce. Simmer the sauce on low for 30-40 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain the pasta and return to the pot. Add finished sauce and toss to combine. Season to taste with salt and pepper.