INGREDIENTS
10 oz
Button mushrooms
1
Carrot, medium
3 cloves
Garlic
1
Green bell pepper
1
Onion, small
1/2 tsp
Oregano, dried
1/2 tsp
Thyme, dried
1 28 ounce can
Tomatoes
1/2 cup
Vegetable broth
16 oz
Spaghetti or regular spaghetti, dried thin
2 tbsp
Olive oil, extra virgin