Spaghetti with Vegetarian “Meat” Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 small yellow onion, peeled and chopped
• 1 cup baby portobello mushrooms, cleaned and chopped
• 6 ounces frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted
• 1 (24-ounce) jar tomato sauce (such as Rao’s Tomato Basil)
• 1 tablespoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups baby spinach
• 12 ounces whole-grain spaghetti, cooked according to package directions and drained
• 3 tablespoons finely chopped fresh basil
• 3 tablespoons freshly grated Parmesan or pecorino Romano cheese

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