Vegan Spaghetti

1. Bring a large Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.

2. Heat 1 tablespoon oil in the Dutch oven over medium-low heat. Add garlic and crushed red pepper; cook, stirring constantly, until softened and fragrant but not browned, 30 seconds to 1 minute. Add tomatoes; mash to a coarse consistency using a potato masher. Bring the mixture to a simmer over medium heat. Simmer, uncovered, stirring and mashing occasionally, until the liquid has reduced and the sauce is slightly thickened, about 20 minutes. Stir in basil, parsley, salt and pepper. Remove from heat.

   

3. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 8 to 10 minutes. Add zucchini noodles; cook, stirring gently and occasionally, until just tender, 2 to 3 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.

   

4. Add the pasta, the mushroom mixture and butter to the tomato sauce, stirring gently until the butter melts and the sauce coats the pasta and vegetables. Divide among 4 plates or shallow bowls. Garnish with additional basil and parsley, if desired.

   

To make ahead

Prepare through Step 2; refrigerate pasta and tomato sauce in separate airtight containers for up to 3 days. Warm the sauce over medium-low heat before proceeding with Steps 3 and 4.

Tip

Look for a package of fresh zucchini noodles or spirals in the produce department, or make your own zucchini noodles.