Mushroom Spaghetti

I am pretty low maintenance when it comes to cooking! So, this recipe I am about to give you may seem a tad bit mundane. But you know what? It's delicious and nutritious and that is the best combination in my book.

You'll need:

Pasta:

-1 box of Spelt Spaghetti (or whatever you have. use can even use brown rice pasta, if you're going gluten free!)

to cook the pasta follow the written manufacturers directions.

sauteed mushrooms:

-1 cup sliced crimini mushrooms aka baby bellas

-1 small vidalia onion (chopped)

-2 garlic cloves (minced)

-2 tbsp balsamic vinegar

-1 tsp salt

-2 tsp fennel seeds

-2 tsp dried oregano

-1 tsp dried basil (I used a handful of fresh basil from my plant)

-1 tbsp agave nectar (or cane sugar)

-28 oz can of crushed tomatoes (Use diced canned tomatoes for a chunkier sauce!)

While the pasta water boils... mix mushrooms, chopped onion, and garlic in a medium sized bowl. Stir and pour in balsamic, salt, oregano, and sweetener. Mix well. In medium sized pot (using medium heat) add in 1 tablespoon of extra virgin olive oil and cook mushroom mixture for 2 minutes. Cover pot. Reduce heat. Cook until vegetables are tender. Add in the tomato sauce and higher heat. Add more salt to taste. Cover and lower heat until the noodles are ready. Drain pasta when they're al dente. Serve with marinara sauce and enjoy! :)

**Feel free to add whatever italian herbs you have and you don't even have to use mushrooms. You can use eggplant or squash too!**

Serves approximately 4-5 people!