INGREDIENTS:
1 cup mushrooms
2 cups tomato puree
3 carrots peeled and cut in ribbons
1/2 cup onions finely diced
2 garlic cloves finely minced
1 tbsp parsley dried or fresh
1 tbsp Italian seasoning dried
1 tbsp agave syrup or sugar to taste
1/2 lb spaghetti
salt and pepper to taste
INSTRUCTIONS:
Heat a non-stick skillet with oil on medium heat. Stir fry onion and garlic. Cook for about 1 minute then add carrot and mushrooms. Cook until tender.
Add parsley, Italian seasoning, and agave syrup, cook for another 2 minutes. Pour tomato purée in the skillet.
Cook until the sauce is a bit thick about 5 minutes then add salt and pepper to taste. Stir in the cooked spaghetti and enjoy!
