Posted on


• 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


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



Leave a Reply

Your email address will not be published. Required fields are marked *