50g dried porcini mushrooms
2 tablespoons @grove.avocado.oil
450g mushroom cups, chopped
1 brown onion, chopped
1 carrot, grated
2 tablespoons tomato paste
2 cans diced tomatoes
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1 tablespoon chopped fresh thyme leaves
handful fresh basil
400g cooked pasta
Soak porcini in a bowl with boiling water and set aside. Heat oil in a frying pan over medium heat. Add chopped mushroom cups and cook for 10 minutes or until all the water evaporates and the mushrooms start to brown.
Add in onions and carrots, cook for another 5 minutes. Add in tomato paste and stir to combine. Add in diced tomatoes, soy sauce, spices, and thyme. Drain porcini and add them to the pan.
Bring the sauce to a simmer and cook for 25-30 minutes until it’s rich and thick.
Switch the heat off, add in cooked pasta and fresh basil leaves.
Toss everything to combine. Serve warm, garnished with additional fresh basil and grated cheese. Enjoy right away.
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