This vegetarian pasta bolognese is tasty, easy, fast to put together, and healthy all at the same time.

YIELD: _{4-5 SERVINGS} TOTAL TIME: _{20 MINUTES MAX!}

INGREDIENTS:

1 lb whole wheat spaghetti

4 tablespoons olive oil

2-3 carrots, chopped

1 red onion, chopped

12 oz soy chorizo,

1 tablespoon dried oregano

6 oz tomato paste

1 teaspoon salt

3 garlic cloves, chopped

1/2 cup white wine

1 tablespoon soy sauce

14 oz marinara sauce

14 oz can chopped tomatoes

1/4 cup heavy cream or coconut milk

Parmesan, optional

Red pepper flakes, optional

DIRECTIONS:

1. Cook pasta to aldente stage and set aside.
2. Heat olive oil in a 12 inch nonstick pan. Add carrots and onions and cook for 2-3 minutes. Add garlic, oregano, and red pepper flakes if using and cook further for 30 seconds to 1 minute.
3. Add the white wine and cook until it is reduced, about 4-5 minutes. Add tomato paste, tomato sauce, canned tomatoes and soy sauce and stir to combine.
4. Pour in the heavy cream and stir. Let the sauce simmer for 5 minutes or so. If you find the sauce is too thick for you you can add a little bit of water. Add the soy chorizo and combine.
5. Incorporate the cooked pasta to the sauce and serve with Parmesan cheese if you like.