Vegan Fra Diavolo
*Feel free to add tahini for extra creaminess!*
4 medium heirloom tomatoes
2 large red bell peppers
¼ cup sliced sweet onion
¼ cup olive oil
1 cup shiitake mushrooms
2 cups spinach
½ cup basil
1/3 olive oil
2 cloves garlic, minced
Red pepper flakes to taste
Sea salt to taste
Slice tomatoes and lay on cookie sheet with bell peppers and sliced sweet onions. Coat all with olive oil and sea salt and roast until caramelized (making sure tomatoes do not char or burn). Once done, remove outer skin of tomatoes and stem and seeds from bell pepper. Add tomato, pepper, onion, garlic, red pepper flakes, and sea salt to food processor or blender. Blend until creamy.
Separately, sauté sliced shiitake mushrooms until cooked through and spinach until wilted. Chop spinach well and set aside with cooked mushrooms.
Make pasta of choice once done, add to large saucepan with Fra Diavolo, spinach, and mushroom and mix. Add salt as needed.