Ingredients
3
tablespoons olive oil
1
cup diced onions
1/2
cup diced carrot
1/4
cup finely chopped celery
4 1/2
teaspoons finely chopped garlic
1/4
teaspoon salt
2
packages (8 oz each) baby bella mushrooms, coarsely chopped
2
packages (8 oz each) white button mushrooms, coarsely chopped
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1
can (15 oz) Muir Glen™ organic tomato sauce
1
teaspoon dried thyme leaves
1
teaspoon dried oregano leaves
1/4
teaspoon crushed red pepper flakes
1
tablespoon soy sauce
12
oz uncooked fettuccine (from 16-oz box)
1/2
cup shredded Parmesan cheese, if desired
1/4
cup thinly sliced fresh basil leaves, if desired
Preparation
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
