Hearty Vegan Pasta Sauce

8 steps

• Peel and chop onion into 4 large pieces. Add to a food processor and finely dice.
• Heat olive oil in a large pan or Dutch oven over medium-high heat. Transfer onion to pan and cook, stirring occasionally, until onion is starting to become soft, about 5 to 6 minutes.
• While onion is cooking, rinse the mushrooms and pat dry. Pulse mushrooms in food processor until chopped into 1/8 inch or 3 mm pieces.
• Add mushrooms to the pan with the onion and cook until browned, about 8 minutes.
• Add garlic, oregano, salt, pepper, and red pepper flakes and mix well. Simmer sauce.
• While sauce is simmering, pulse chickpeas in a food processor until chopped into small pieces about 1/8 inch or 3 mm. Transfer chickpeas to a fine mesh strainer and rinse under cold water for about 1 minute, or until water runs clear.
• Add chickpeas to the pot and simmer. Add tomato paste, tomatoes, and broth to the sauce. Stir well. Simmer sauce until slightly thick, about 15 minutes.
• Chop fresh basil and add to sauce. Serve hot.

Enjoy!

Tip:
Serve over your favorite pasta or zoodles for a complete meal.