Vegetarian Spaghetti with Portabello Mushroom

This recipe is healthy and tasty. My hubby enjoys the sauce every time we have a craving for spaghetti. I like to use fresh tomatoes & herbs when  I cook spaghetti sauce and normally  I don't measure the ingredients because I've been making this recipe for many years. Sometimes I even add chili flakes into the sauce to give it a bit of zing!

Ingredients

2 tbsp olive oil
2 garlic cloves, thinly sliced
I small shallot, chopped
4 fresh Roma tomatoes, diced
227g Portabello baby mushrooms, chopped
8 oz can tomato sauce
1 tbsp freshly chopped basil
1 pinch freshly chopped thyme
1 tsp Italian seasoning
1 tbsp mango chutney
1 tbsp grape jelly jam
Kosher salt & pepper to taste
1/4 cup broth (chicken or beef)
1 tbsp cornstarch
2 tbsp water
Pinch of sugar (optional)

*4 ounces of uncooked spaghetti

Heat the olive oil in a pan, add the garlic and shallot, then cook for 2 minutes.
Add the  tomatoes, mushrooms, Italian seasoning and fresh herbs. Season with kosher salt & pepper. Stir. Then gradually add the tomato sauce.  Stir & let it boil for 10 mins.

 Mix water and cornstarch together. Add the cornstarch mixture to the sauce. Stir and let it cook for 2 mins.  Then, gradually add the  broth, mango chutney and jam. Taste the sauce, may add a pinch of sugar according to your liking. Stir & simmer for 10 minutes until thickened slightly.

Cook the spaghetti according to packet instructions. Drain, toss with the spaghetti sauce. Serve warm.

*4 ounces of uncooked or a 1-inch diameter bunch of dry pasta
will equal 2 cups cooked spaghetti, angel hair, vermicelli,
or linguine.