Finely chopping some of the mushrooms give this sauce a meaty texture and the food processor makes preparation a snap. Be careful not to turn veggies into mush. Use the pulse button. Mushrooms can be chopped by hand as well.

Prep time: 5 minutes  | Cooking time: 15 minutes

Ingredients

• enerjiVe Super Soy Spaghetti
• 1 small onion 1/2 cup (125 ml) chopped
• 1 red pepper, cut into large uniform pieces
• 8 oz cremini mushrooms (about 10)
• 8 oz sliced mushrooms
• 2 tbsp (30 ml) olive oil
• 3 tbsp (45 ml) enerjiVe tarragon chive nu herbal infusion
• 3/4 cup (175 ml) vegetable broth, more to taste

Directions

1. In large pot, bring water to boil, cook noodles for 6 minutes.
2. Meanwhile, In food processor, pulse and finely chop onions; set aside. Add red pepper pieces, pulse in food processor until finely chopped, set aside, repeat with cremini  mushrooms.
3. In large saucepan, over high heat, add olive oil, saute onion, peppers and mushrooms for 10-12 minutes or until softened and most of the liquid has evaporated, reduce heat to medium low, stir in tarragon chive herbal infuser and vegetable broth, toss well.
4. Drain noodles, transfer to bowl, top with mushroom tarragon mixture. Extend with additional broth if desired.

Cooking tips

1. Food processor makes you a whiz in the kitchen, don’t forget it can go into the dishwasher.
2. Make this sauce into soup by adding more broth and  pureeing with hand immersion blender.
3. Sauce is delicious over steak, chicken or salmon.
4. Make it noodle soup: bring 4 cups broth to a simmer add 1 cup carrots finely chopped, 2 cups chopped cooked chicken or shrimp, 2 cups noodles, 1 cup mushroom tarragon sauce…yin yang yum!

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