Spaghetti with veggie marinara

This is my veggie version of spaghetti with meat sauce. The mushrooms take the place of meat. I also add a little goat cheese, which makes it extra creamy and tangy.

INGREDIENTS
Olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 shallot, finely chopped
1 box mushrooms, chopped (I used sliced portabellas)
2 cans diced tomatoes
1/4 cup wine (any kind... whatever you are drinking!)
1 tsp Italian seasoning
Salt and pepper
2 oz goat cheese
1/2 lb spaghettti
Parmesan cheese (optional)

DIRECTIONS
Heat oil in a large skillet on medium heat. Add onion, shallot, and garlic. Cook until onions are translucent.
Add mushrooms and cook until soft.
In another large pot, boil water and cook spaghetti as directed.
Add diced tomatoes (including liquid) and wine to the onion mixture. Reduce on medium heat for 5-10 minutes, until most of the wine cooks off.
Add Italian seasoning, salt and pepper to taste.
Add goat cheese and stir until completely combined.
Drain pasta and add a drizzle of olive oil to prevent it from sticking.
Combine sauce and pasta and toss.
Plate spaghetti and top with grated Parmesan cheese.

Luckily, I happened to have a shallot lying around!

Cooked onions, shallots, and garlic

Pasta cooking

Cooking the mushrooms in the onion mixture

Added the goat cheese

Stirring in the goat cheese

Completely mixed-- the sauce is done!

Adding the sauce to the drained pasta

Mixing the pasta and sauce

Sprinkled with a little Parmesan of course!

And a glass of Coppola Chardonay :)

I made this tonight for a lovely Saturday night at home, with some wine and a movie. It was the perfect meal! Of course, you could add a little less garlic for a date night!