Total time: 50 minutes
Yields: 4 servings
- 2 tbsp CannaButter (or Vegan substitute)
- 2 tbsp CannaOil
- 8 oz baby bella mushrooms
- 2 carrots scrubbed and cut into pieces
- 2 celery stalks cut into pieces
- 1 red onion cut into pieces
- salt and pepper
- 2 garlic cloves minced
- 1 tbsp fennel seeds
- 1 tsp crushed red pepper
- 1 can whole peeled plum tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 pound pasta cooked
Heat CannaButter (or Vegan substitute) and CannaOil in a large skillet over medium-high. Process mushrooms in a food processor until chopped; add to skillet. Process carrots, celery, and onion in food processor until chopped; add to skillet. Add salt and pepper to taste. Cook, stirring often, until vegetables are tender, about 20 minutes.
Add garlic, fennel, and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes.
Add tomatoes, tomato paste, basil, and another pinch of salt and pepper. Cook, stirring occasonally, until thickened to desired consistency, 20 to 25 minutes. Serve over cooked pasta.