Pasta in One Pot

16-oz. sliced mushrooms
1 large onion, chopped
4 cloves garlic, thinly sliced
2 Tbsp. cooking liquid (water, broth, etc.)
16-oz. regular whole wheat spaghetti
2 (15-oz.) cans no-salt-added diced tomatoes
1 Tbsp. low sodium soy sauce (optional)
2 Tbsp. dried basil
2 Tbsp. dried oregano
1/4 tsp. red pepper flakes (optional)
4 cups low sodium vegetable broth or water
Simply Organic All-Purpose Seasoning and freshly
          ground black pepper, to taste
2-3 cups (5-oz.) fresh baby spinach

In a large stockpot over medium high heat, saute mushrooms,
onion, and garlic in cooking liquid until mushrooms give off
their juices.

Add spaghetti broken in half, tomatoes, soy sauce, basil,
oregano, red pepper flakes, and broth. Season with all-purpose
seasoning and pepper, to taste.

Bring to a boil; reduce heat to medium and add spinach. Simmer,
uncovered, until pasta is cooked through and liquid has reduced,
about 10 minutes. Stir pasta every few minutes while it cooks to
keep it from sticking to the pan.

Serve immediately. Pass balsamic vinegar, red wine vinegar, or
apple cider vinegar for extra flavor.

Makes 6 servings.