|10 min||10 min||1|
|1/4 cup||Tomato-Basil Bruschetta Topping, President's Choice|
|1 can, 28 oz||Tomato puree, canned|
|5 piece||Sun-dried tomatoes (soaked and chopped)|
|1 1/2 tbsp||Sriracha|
|1/4 small||Red onion (chopped)|
|5 small mushroom(s)||Button mushrooms (quartered)|
|2 large stalk(s)||Celery (chopped)|
|1 medium||Carrots (chopped)|
|1 tsp||Garlic powder|
|1 tsp||Italian herb seasoning, McCormick|
|1 tbsp||Parsley, fresh (for garnish)|
|1 tbsp||Water, filtered (or as needed)|
Boil noodles in a separate sauce pan according to directions. I use protein pasta to get more protein packed goodness in my pasta, if you have left over noodles or zoodles (zucchini noodles), use them and save yourself the hassle.
In a medium saucepan, add a little coconut oil to line pan and heat on medium.
Add chopped carrots first, stir and let cook a little before adding onions and mushrooms. Cook until onions are softer. Add in chopped sun-dried tomato and mix around, feel free to add a dash of water to pan to keep things moist and prevent sticking.
Add in celery and let cook a little. Stir in a little water before adding tomato paste and adding bruschetta mix.
Stir around until everything is cooking, it should be a bit thick and chunky. Add in spices (except fresh parsley) and sriracha. Feel free to modify ingredients to your liking and desired spiciness.
Stir in spinach last and let wilt a little before removing from heat.
Serve and feel free to sprinkle with rawmesan cheese or nutritional yeast