Makes 8 servings

Directions: 1 medium onion, chopped 1/2 cup water 2 garlic cloves, minced 3-4 cups sliced mushrooms 1 15-ounce can chopped tomatoes 1 28-ounce can tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1/2 teaspoon fennel seeds (optional) 1 pound dry pasta (spaghetti, fettuccine, or other)

Preparation: Braise onion for 2 minutes in water, then add garlic and mushrooms. Continue cooking until onion is soft and mushrooms are light brown. Stir in tomatoes, tomato sauce, basil, oregano, thyme, cayenne, and fennel seeds, if using. Simmer 20 to 30 minutes.

Cook pasta according to package directions, drain, and top with sauce.

Nutrition: Information Per serving (1/8 of recipe): Calories: 288 Fat: 1.5 g Saturated Fat: 0.2 g Calories from Fat: 4.5% Cholesterol: 0 mg Protein: 10.1 g Carbohydrates: 57.6 g Sugar: 6.1 g Fiber: 5.9 g Sodium: 682 mg Calcium: 53 mg Iron: 4 mg Vitamin C: 22.3 mg Beta-Carotene: 539 mcg Vitamin E: 1.7 mg

Recipe from Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.