Step 1

In a big pan, heat up the avocado oil, and saute the chopped onion for a few minutes until translucent but not brown. Add the garlic and cook for 1-2 more minutes until fragrant.

Step 2

Add chopped shiitake, dried herbs, stir to combine, add a splash of water to glaze the pan, and cook covered for about 10 mins. Add more water as necessary. Shiitake don't release much water so I added quite a lot to prevent sticking.

Step 3

Add the tomato paste, more water, and cook covered for about 5 more mins.

Step 4

Add the balsamic vinegar, olive oil, and tomato sauce, and stir to combine.

Step 5

Bring back to a soft boil over low-medium heat while you cook the pasta. Keep the heat on low to prevent burning.

Step 6

Cook the spaghetti following the instructions on the package. Reserve 1/2 cup of the cooking water before draining. Drain and rise the pasta and add it to the sauce. Mix using two spatulas or tongs, and serve immediately after the pasta is heated up throughout.

Step 7

Optional: top with grated parmesan, goat cheese, or nutritional yeast.

Step 8

Keeps in the fridge in an airtight container for 2 days.