Veggie Pasta Sauce

Ingredients

• Onions

  Raw

  ¼ cup, chopped or 40g

• Celery

  Raw

  1 stalk, medium or 40g

• Carrots

  Raw

  1 large or 72g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

• Garlic

  Raw

  1 cloves, minced or 3g

• Mushrooms

  White, raw

  6 medium or 108g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Tomato Pasta Sauce, San Marzano, Low Sodium, Marinara

  The Silver Palate

  1 ½ cup or 375g

Directions

1. Chop onion, celery, carrot, and broccoli. Mince garlic. Slice mushrooms.
2. Heat oil in a large skillet over medium heat. Add onion, thyme, and oregano. Sauté until onion becomes translucent. Add garlic and sauté for 30 seconds.
3. Add celery, carrot, and broccoli. Sauté until veggies start to soften, about 3 minutes.
4. Add mushrooms and continue to cook all the veggies until the mushrooms shrink up, about 5 minutes.
5. Add tomato sauce and stir to combine.
6. Serve over pasta. Season each serving with salt and pepper to taste, and top with fresh basil and parmesan cheese.