Portobello Spaghetti Sauce

I just got my spirooli in the mail today and had to give it a test run. Something amazing about having the texture of spaghetti but the taste of zucchini.

Portobello Sauce

2 cups sliced mini(baby) portobello mushrooms
1 small carrot sliced thinly
1 (15oz) can of tomato sauce
1 can of tomato chunks (I used a can of Hunts chunky tomatoes with sweet onion)
1 medium vidalia onion
3 cloves of garlic, minced
2 Tbsp oregano
2 Tbsp olive oil
2 Tbsp of tomato paste

Place a small stock pot on the stove and turn on the eye to medium heat. Pour in the olive oil and let the pan come up to temperature. Dice the onion into ¼ inch chunks and sauté until translucent.

Add portobello mushrooms and continue sauteing until they have reduced in size and most of the fluid has condensed into the pan. Add garlic and simmer for about 3 minutes to marry flavors.

Add sauce, tomatoes, carrots, oregano and paste. Simmer on low heat for about 30 minutes.

Serve over your favorite noodles (or spiralized zucchini!)