1 pound spaghetti
about 4 tablespoons vegan margarine (I like Earth Balance)
3-4 cloves garlic, minced
3 cans tomato paste (or more, if you like it creamy and tomato-ey)
1- 28 oz can diced tomatoes
lots of sliced crimini mushrooms
Cook pasta according to package directions. Drain water, and return to pot.
Add the margarine, and stir until melted. Stir in the minced garlic.Add the tomato paste, and stir until pasta is well-coated. Then dump in the diced tomatoes. This makes the pasta more creamy.Finally, add in the mushrooms, as many as you like. You may saute them first, but I prefer them raw.
Source of recipe: This is a twist on my family's own traditional recipe. Easy, yummy, and cheap.