The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
Special Diets:
Ingredients
Method
Bring red wine to a simmer in a large pot over medium heat.
Add onion, carrots, celery and garlic and cook, stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes.
Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes.
Stir in tomato paste and cook 1 minute, stirring constantly.
Add tomatoes, broth and pepper and bring to a boil, stirring frequently.
Reduce heat to medium low and simmer 20 minutes, stirring occasionally.
Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.
To serve, cook pasta in boiling water until al dente. Drain thoroughly.
Serve sauce over pasta and garnish with remaining basil.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.