Savory Plant-Based Spaghetti Delight

Ingredients

• 1. A generously sized zucchini
• 2. Split ½ cup of vegetable broth, or more if necessary, into portions
• 3. Finely chopped one petite onion
• 4. 1 ½ tablespoons of concentrated tomato paste
• 5. One petite tomato, diced into small pieces
• 6. Cubed portions of a petite portobello mushroom
• 7. 1 tablespoon of finely minced garlic
• 8. 2 teaspoons of dried oregano for flavor
• 9. A hint of dried thyme, about 1 teaspoon
• 10. Delicate notes of dried tarragon, around ½ teaspoon
• 11. Subtle hints of dried marjoram, about ½ teaspoon
• 12. Half of a 12-ounce pack of plant-based meat substitute like Yves® Ground Round
• 13. Roughly chopped fresh spinach, totaling 2 cups

Step 1

Transform the zucchini into delightful noodles using a spiralizer equipped with the large shredding blade. Keep these veggie ribbons aside for now. In a large saucepan placed over medium heat, blend 1/4 cup of broth with onion and tomato paste, letting the flavors meld until the onion turns tender, which usually takes about 3 minutes. Introduce the tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram into the mix. Cook gently until the mushrooms just start to soften, typically an additional 3 minutes. Next, incorporate the veggie meat, spinach, and the remaining 1/4 cup of broth into the pan with the mushroom medley. If the mixture appears dry, don't hesitate to add another 1/4 cup of broth. Stir and cook until the vegetables reach a tender state and the sauce begins to thicken, around 10 minutes of simmering. Finally, gently fold in the zucchini noodles into the pan with the savory sauce, allowing them to cook until they reach your desired level of firmness, which should take an additional 3 to 5 minutes.