Mushroom Skillet Spaghetti

16-oz. mushrooms, cleaned and sliced  (See note below)
1 medium onion, chopped
3-4 garlic cloves, minced
1 Tbsp. low sodium soy sauce
16-oz. whole-wheat spaghetti, uncooked and broken in half
1 tsp. Simply Organic All-Purpose Seasoning
2 tsp. dried parsley flakes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans diced tomatoes  (can be fire roasted diced tomatoes)
Vinegar (apple cider, wine, balsamic, etc.)
Nutritional yeast

In a large skillet, saute mushrooms, onion, and garlic in 2
Tbsp. water until mushrooms have given off their juices and
onions are translucent. Add more water as needed to keep it from
sticking to the pan.

Add the low sodium soy sauce to give the mushrooms more of a
beef flavor.

Sprinkle over the mushroom mixture the uncooked spaghetti,
all-purpose seasoning and parsley.

Pour the tomato sauce and tomatoes over all.  DO NOT MIX.

Place close fitting cover on the pan and turn heat to medium-low.

Let cook slowly without lifting lid for 30 minutes. Pasta will
steam as it cooks. Add water if mixture seems dry before

Place in serving dish. Sprinkle additional fresh parsley over
top, if desired, and serve at once. Pass vinegar and/or
nutritional yeast at the table for extra seasoning.

Makes 4 servings.

NOTE: A 10-oz. bag of frozen mixed mushrooms and a 10-oz. bag
of frozen bell pepper or a second bag of frozen mushrooms can be
used in place of fresh mushrooms. Microwave frozen mushrooms and
bell pepper about 7 minutes, stirring after 2 minutes. Drain and
add them to the sauteed onion and garlic and continue with above