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Spaghetti Sauce with Spinach and Mushrooms - State of Well-Being With Carlisa Krenek
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Spaghetti Sauce with Spinach and Mushrooms

Print Recipe Pin Recipe
Prep Time 20 minutes
Course Breakfast, Dairy Free, Dinner, Family, Gluten Free, Heart Healthy, Italian, Lower Cholesterol, Lunch, Meal Prep, Meatless Monday, Power up your Health, Whole Food Plant Based no oil
Cuisine Italian

Ingredients
  

  • 2 / 14.5 oz cans diced tomatoes (do not drain) I use 1 can and 2 fresh tomatoes diced instead.
  • ⅛ oz can tomato sauce
  • ⅕ oz can tomato paste
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian herb seasoning
  • 1 teaspoon dried basil
  • 2 cups vegetable broth
  • 1 package baby Bella sliced mushrooms (8 oz)
  • 2 cups raw spinach
  • Pepper, to taste
  • Spaghetti noodles (amount according to your preference)

    (I use Angel Hair rice noodles)

Instructions
 

  • Add all the ingredients, except for the spaghetti noodles, into the Instant Pot.
  • Secure the lid on the Instant Pot and set the valve to the sealing position.
  • Select the manual/pressure cook setting and set the timer for 10 minutes. ( I use the soup setting)
  • Once the cooking time is complete, do a quick release of the pressure by carefully turning the valve to the venting position. Be cautious of the hot steam.
  • Once the pressure is released, carefully remove the lid and give the sauce a good stir. Taste and season with pepper to taste.
  • Cook Angel Hair rice noodles per package and drain.
  • Serve sauce over noodles! Voila!
Keyword Creamy Dijon Dressing, Dairy Free, Dinner, easy family dinners, Family, Gluten Free, Heart Healthy, Italian, Lower Cholesterol, Lunch, Meal Prep, Meatless Monday, Pasta, Power up your Health, Spaghetti Sauce with Spinach and Mushrooms, Whole Food Plant Based no oil