I tend to be of the opinion that, the more sauce I am eating, the better. So I was surprised at how much I liked this far more restrained pasta dish in which the pasta and the mushrooms are really the focus. M repeatedly described this as flavourful – and it is. I think the flavour comes from two things:
1) Taking the time to really caramelize the mushrooms and onions well and using the same pan (with the caramelized bits left on the bottom) to make the marinara sauce.
2) Using fresh parsley. (Using fresh herbs is something I really only started doing recently and boy does it make a difference in flavour).
I adapted this recipe from Vegan Miam. Instead of the vegan Marinara, I used Lidia Bastianich's basic recipe for marinara sauce (which I changed up a bit according to what I had in my kitchen), and I added some chopped almonds for some protein. I intended to add some eggplant, but discovered when I removed it from the fridge that it had gone bad. I don't cook with them often and, apparently, they have a very short shelf life. So I doubled the mushrooms instead.
This recipe is so great because it is simple to make and some of the components can be made ahead (the marinara and the caramelized onion and mushroom topping). Once those elements are prepared, dinner can be ready in the time it takes to cook pasta.