Shiitake Bolognese

Shiitake Bolognese

By Debbie Adler

Serves 4

Must have

¼ cup coconut aminos (or gluten-free tamari)

1 shallot, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 bag (1-ounce) dried shiitake mushroom, reconstituted in ¼ cup boiling water

2 cups chopped fresh shiitake mushrooms

1 (28-ounce) can fire-roasted tomatoes

2 tablespoons tomato paste

 2 cups chopped kale

1 (10 ounce) box gluten-free spaghetti

Must do

1)   Heat the coconut aminos in a medium pan over medium heat.

2)   Add the shallots, carrots, celery, and garlic and cook until the vegetables are tender and fragrant, about 5 minutes.

3)   Drain the mushrooms and save the soaking water. Add the reconstituted mushrooms, chopped fresh mushrooms, fire-roasted tomatoes and cook until the sauce thickens, about 7 minutes.

4)   Add the kale and cook until the kale turns dark green, about 2 minutes.

5)   Cook the spaghetti according to package directions. Add the cooked spaghetti to the pan and stir to incorporate.

6)   Divide between 4 bowls and serve.   

Serving size: 2 cups CALORIES 250; TOTAL FAT 1.6g; PROTEIN 10.0g; CHOLESTEROL 0.0g; SODIUM 200mg; FIBER 5.4g; SUGARS 6.2g; TOTAL CARBOHYDRATE 55.0g