The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
- 1 Cup dry red wine
- 1 medium-sized onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 medium-sized eggplant (about 1 pound), peeled and chopped
- 12 Ounces button or cremini mushrooms, chopped
- 2 Teaspoons chopped rosemary
- 3 Tablespoons no-salt-added tomato paste
- One 28-ounce can no-salt-added crushed or diced tomatoes
- 1 1/2 Cup low-sodium vegetable broth
- 1/4 Teaspoon freshly ground black pepper
- 2/3 Cups plain unsweetened almond milk
- 3 Tablespoons chopped basil
- 1 Pound whole-wheat or other whole-grain pasta
Bring the red wine to a simmer in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring frequently, until the onion is translucent and very tender and most of the wine has evaporated, about 10 minutes.
Add the eggplant, mushrooms, and rosemary and cook until the vegetables are tender, about 5-10 minutes. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the tomatoes, broth, and pepper, and bring to a boil, stirring frequently.
Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally. Remove from the heat and stir in the almond milk and 2 tablespoons of the chopped basil.
Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente. Drain thoroughly. Serve the sauce over the pasta and garnish with the remaining basil.