Portobello Marinara with Pasta ~ Raw Vegan Recipe

Portobello Marinara with Pasta
serves 2 ~ $3.70 per serving
This is a warm and hearty dish, sure to satisfy during the colder months.
ingredients
mushrooms

  • 2 portobello mushrooms ($3.00)
  • 1 large onion, thinly sliced ($.40)
  • 2 tablespoons olive oil ($.20)
  • 1 tablespoon balsamic vinegar ($.10)
  • 1 tablespoon agave ($.20)
  • 1 clove garlic, pressed ($.10)
  • 1/2 teaspoon favorite herb blend
  • 1/2 teaspoon salt
zucchini pasta

  • 2 medium zucchini ($1.00)
  • 1 tablespoon olive oil ($.10)
  • 1 tablespoon lemon juice ($.10)
  • 1 tablespoon agave ($.10)

marinara sauce

  • 1 large tomato ($1.00)
  • 1/2 cup sun dried tomatoes ($1.00)
  • 1 tablespoon agave ($.10)
  • 1/2 teaspoon basil
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon salt
  • salt and pepper

directions

  • Brush
    off the mushrooms with a soft towel. Remove the gills underneath, if
    desired, by rubbing them gently with a finger (they should come off
    fairly easily). Slice the mushrooms into 1/2 inch slices.
  • Whisk
    together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
    used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
    onion to coat well. Spread out on a dehydrator sheet and dehydrate for
    about an hour.
  • While
    the mushrooms are warming, slice the zucchini into pasta noodle sized
    strips. I keep intending to get a spiralizer, but so far a vegetable
    peeler works well to make noodles. Whisk together the remaining
    ingredients and toss to coat. Let stand for about 45 minutes.
  • In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.
  • Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.     
nutritional information
calories: 338       fat: 21 gr      carbs: 33 gr      protein: 7 gr

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11 Responses

  1. akhurnu says:

    If I made this, my budget would probably go over for the day, unless my other meals were just a buck or two together.

  2. This particular appears amazing! I usually overlook exactly how wonderful mushrooms tend to be: )#) We additionally adore the way you do not timid from essential oil. Yay wholesome.

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  3. where are your prices from? These are NOT NY prices lol… and if they are.. um where???? but still thanks for these recipes…

  4. alex says:

    This recipe is amazing! I didn't have basil so I used italian seasoning. This is definitely a favorite now 🙂

  5. Missy-Ellen says:

    Thank you for this delicious recipe. I didn't read ahead to see that it required dehydrating so I improvised. But it was still amazing! 🙂

  6. Kazzrie says:

    Looks awesome! I'm making it for dinner. I don't have a dehydrator so I'm going to marinate the mushrooms instead. :))

  7. Elizabeth says:

    This looks lovely Lisa, I can't wait to try this wonderful recipe. I am really into shrooms right now–my body must need something from them at this moment. Thanks for this!!
    Peace and Raw Health,
    Elizabeth

  8. Hannah says:

    This looks incredible! I always forget how magnificent mushrooms are 🙂 I also love how you don't shy away from oil. Yay healthy fats! :).

  9. just wondered if you could also warm the 'shrooms in a chafing dish? (like with a candle under it)
    looks like awesomeness to me.

  10. Amanda says:

    That looks so good….My dehydrator is in storage, I miss it.

  11. WOW!! Looks so gourmet! I love portabello mushrooms! 🙂