Portobello Marinara with Zucchini Pasta

http://www.rawon10.com/p/recipe-index.html

serves 2 ~ $3.70 per serving

This is a warm and hearty dish, sure to satisfy during the colder months.

ingredients

mushrooms

• 2 portobello mushrooms ($3.00)
• 1 large onion, thinly sliced ($.40)
• 2 tablespoons olive oil ($.20)
• 1 tablespoon balsamic vinegar ($.10)
• 1 tablespoon agave ($.20)
• 1 clove garlic, pressed ($.10)
• 1/2 teaspoon favorite herb blend
• 1/2 teaspoon salt

zucchini pasta

• 2 medium zucchini ($1.00)
• 1 tablespoon olive oil ($.10)
• 1 tablespoon lemon juice ($.10)
• 1 tablespoon agave ($.10)

marinara sauce

• 1 large tomato ($1.00)
• 1/2 cup sun dried tomatoes ($1.00)
• 1 tablespoon agave ($.10)
• 1/2 teaspoon basil
• 1/2 teaspoon powdered garlic
• 1/2 teaspoon salt
• salt and pepper

directions

• Brush off the mushrooms with a soft towel. Remove the gills underneath, if desired, by rubbing them gently with a finger (they should come off fairly easily). Slice the mushrooms into 1/2 inch slices.
• Whisk together the olive oil, balsamic vinegar, agave, garlic, herb blend (I used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and onion to coat well. Spread out on a dehydrator sheet and dehydrate for about an hour.
• While the mushrooms are warming, slice the zucchini into pasta noodle sized strips. I keep intending to get a spiralizer, but so far a vegetable peeler works well to make noodles. Whisk together the remaining ingredients and toss to coat. Let stand for about 45 minutes.
• In a food processor, fitted with an "S" blade, process all marinara ingredients until very smooth.
• Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.     

nutritional information

calories: 338       fat: 21 gr      carbs: 33 gr      protein: 7 gr