Directions:
- Preheat oven to 500 degrees F.
- Line a cookie sheet with aluminum foil.
- Rinse all vegetables, cleaning mushrooms thoroughly with pastry brush or wet paper towel. Set mushrooms aside.
- Peel onion and dice vegetables into roughly one-inch cubes.
- Place diced vegetables in a large bowl, add two Tablespoons of olive oil, salt, pepper, thyme and garlic powder. Mix well together, making sure all the vegetables are coated evenly with olive oil and seasonings.
- Spread a little olive oil over the aluminum lined cookie sheet and spread out mixed vegetables evenly into a single layer.
- Broil at 500 degrees F for approximately 15-20 minutes or until vegetables begin to caramelize and edges of vegetables begin to turn brown. Remove from heat.
- Meanwhile, peel and dice garlic. Chop baby portabella mushrooms and parsley. Chiffonade basil. Set aside.
- Open canned tomatoes, drain off liquid, reserving 1/2 cup tomato juice.
- Remove tomato seeds and chop tomatoes.
- In a large stock pot, heat butter over medium high to high heat.
- Add the mushrooms and saute until soft. Add the garlic and cook, stirring, an additional minute. Add tomatoes, cook 5 minutes, breaking them apart with spoon. Add roasted vegetables, white wine, red pepper flakes, saffron threads, parsley, basil, salt, and pepper.
- Reduce heat to medium and continue to cook, stirring and scraping bottom occasionally, about 15 minutes to reduce liquid.
- Meanwhile, cook the spaghetti noodles in a large pot of salted water 8-10 minutes or until al dente.
- Remove 1/2 cup of pasta water and add to tomato sauce. Add reserved 1/2 cup tomato juice to tomato sauce. Continue to reduce the tomato sauce on medium heat until you reach desired consistency.
- Drain spaghetti and place on a plate. Top with tomato sauce and garnish with grated parmesan cheese and fresh basil ribbons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.53 Kcal (1233 kJ) | ||
| Calories from fat | 110.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 19% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 4% | |
| Sodium | 511.07mg | 21% | |
| Potassium | 1338.44mg | 28% | |
| Total Carbs | 34.87g | 12% | |
| Sugars | 16.83g | 67% | |
| Dietary Fiber | 9.23g | 37% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 50.7mg | 84% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 11.7mg | 65% | |
| Calcium | 210.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 58.54 Kcal (245 kJ) | ||
| Calories from fat | 21.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 19% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 4% | |
| Sodium | 101.57mg | 21% | |
| Potassium | 266.01mg | 28% | |
| Total Carbs | 6.93g | 12% | |
| Sugars | 3.35g | 67% | |
| Dietary Fiber | 1.83g | 37% | |
| Protein | 2.4g | 24% | |
| Vitamin C | 10.1mg | 84% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 2.3mg | 65% | |
| Calcium | 41.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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