Ingredients

3/4 pound artichoke spaghetti or other pasta
1 tablespoon olive oil
3/4 cup chopped onions
1/3 cup chopped celery
1/3 cup chopped carrot
1/2 teaspoon minced garlic
1 tablespoons nutritional yeast
6 large tomatoes, peeled and chopped or 1 28-ounce can peeled Italian tomatoes, drained and chopped
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
ground rock salt
freshly ground pepper
1 tablespoons tomato paste (optional)

Directions

Prepare pasta according to package directions. While pasta cooks, prepare sauce. Heat oil in a medium saucepan with onions, celery, carrot, garlic. Saute over medium heat for 3 minutes, stirring frequently. Add nutritional yeast and mix well.

Add tomatoes to vegetables along with oregano, basil, salt and pepper to taste. Stir in tomato paste, cover, and summer over low heat until tomatoes break down and sauce is chunky, but fairly uniform in consistency, approximately 10 minutes. Stir once or twice during cooking period. Pour sauce of hot spaghetti.

For a smoother, more uniform sauce, simmer for 40 to 50 minutes, stirring occasionally.

545 calories, 7.5 grams fat, 103 grams carbohydrate, 446 mg sodium, 0 cholesterol. Serves three.