Spaghetti with Fresh Marinara and Carrot Sauce
1 lb. spaghetti noodles cooked by instructions
1 large onion chopped
6 garlic cloves minced
1/4 cup of olive oil
3 medium carrots diced
1 bell pepper any color diced
15 tomatoes puree
2 TBSP agave
1 teaspoon fresh oregano chopped
15 fresh basil leaves clipped into small shreds with scissors
1/3 cup fresh parmesan
Set aside noodles.
In a medium wok saute onions and garlic in oil.
Add carrots, bell pepper, tomatoes, agave, oregano and basil and simmer for 1 hour.
Pour over hot noodles.
Pairs Well With
You may omit parmesan if you want vegan and/or substitute with Brazil Nut Parmesan or Parma.
Or make your own vegan parmesan by blending:
1 cup raw cashews
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon or so mineral salt