Kosher Mushroom And Bell Pepper Spaghetti Sauce Recipe

Name: Kosher Mushroom and Bell Pepper Spaghetti Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 1 Bunch Dill Leaves (Sabbasige Soppu); 125 g White Shimeji Mushroom (Anabe); 200 g Hydroponic Sweet Bell Pepper (Cocktail); 1 ltr Bertolli Extra Virgin Olive Oil; 35 g On1Y Italian Seasoning Mix; 525 g Veeba Herby Tomato Pizza & Pasta Sauce

Fusion cuisine

Kosher Mushroom and Bell Pepper Spaghetti Sauce recipe

About this recipe

A hearty and flavorful spaghetti sauce featuring fresh mushrooms and sweet bell peppers, perfect for a kosher dinner. This versatile sauce can be served over pasta or used in other dishes like lasagna.

Ingredients

1 Bunch Dill Leaves (Sabbasige Soppu)
125 g White Shimeji Mushroom (Anabe)
200 g Hydroponic Sweet Bell Pepper (Cocktail)
1 ltr Bertolli Extra Virgin Olive Oil
35 g On1Y Italian Seasoning Mix
525 g Veeba Herby Tomato Pizza & Pasta Sauce

Instructions

1. Heat a large pan over medium heat and add 2 tablespoons of olive oil.
2. Add 1 cup of diced fresh mushrooms and 1 cup of diced fresh sweet bell peppers to the pan. Sauté for 5-7 minutes until softened.
3. Stir in 1 tablespoon of hefty Italian seasoning mix and sprinkle fresh dill leaves on top as a garnish after cooking. Do not sauté the dill leaves.
4. Add 2 cups of tomato sauce to the pan. Stir well to combine.
5. Reduce the heat to low, cover the pan, and let the sauce simmer for 1-2 hours, stirring occasionally.
6. Taste and adjust seasoning if needed. Serve the sauce as a topping for roasted bell peppers or enjoy it as a dip with fresh vegetables.