Step 1

Add linguini to a pot of boiling water, cook according to package directions. When al dente drain and set aside until Step 5 below.

Step 2

In the meantime,  in a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the chopped white button mushrooms and the sliced baby Bella (cremini) mushrooms with 2 teaspoons of tamari. Sauté over medium-high heat until all (or most) of the water has been released from the mushrooms, then remove from the pot and set aside.

Step 3

Carefully wipe out the bottom of the pot with a clean, damp cloth and add the diced onion, sauté until soft, about 7 to 9 minutes. Add a splash of water here and there to prevent burning, then add the finely minced garlic and tomato paste,  sauté over medium heat for 30 seconds.

Step 4

Then all the remaining ingredients (including the mushrooms), except the cooked linguini. Simmer for 5 minutes to allow the flavors to marry.  Taste test the flavor, add more seasoning, if needed.

Step 5

Take some of the sauce and mix it with the cooked linguini. Then serve with additional sauce over top and your favorite toppings.