INGREDIENTS
1/2 tsp
canola oil
1
small red onion (- chopped)
2
garlic cloves (- minced)
2
carrots
9
white mushrooms
1/2 tsp
salt
1/2 tsp
dried oregano
1/2 tsp
dried basil
1 cup
tomato purée (/ passata)
2 cups
gluten-free pasta ((I've used red lentil penne))
fresh oregano
fresh basil
cashew parmesan