The Produce Moms shares recipes for Hidden Mushroom Spaghetti Sauce

We continue supporting our Gr8 Pasta Push with The Produce Moms’ Lori Taylor and her take on all things pasta! Check out today’s recipes:

“The Blend” – Hidden Mushroom Spaghetti Sauce
1 lb ground beef
8oz mushrooms, chopped ultra fine in food processor
1 jar spaghetti sauce
Brown the beef + the mushrooms together in a skillet. Add a jar of tomato sauce, stir well, serve
Walnut Firehouse Chili
● 1 tablespoon olive oil
● 3/4 cup diced onion
● 1/2 cup diced carrot
● 1/2 cup diced celery
● 1/2 cup diced bell pepper
● 1-2 teaspoons chili powder
● 1 teaspoon smoked paprika
● 1 1/2 cups chopped California walnuts
● 1/2 cup black beans
● 1/2 cup kidney beans
● 1 minced chipotle pepper in adobo sauce plus 1-2 tablespoons adobo sauce from can
● 1 (15 oz.) can tomato sauce
● 1 (14.5 oz.) can fire roasted diced tomatoes
● Optional garnishes: toasted chopped walnuts, shredded Cheddar cheese, hot sauce, sour cream, sliced radishes, and fresh cilantro leaves


  1. Heat oil in a large saucepan. Add onion, carrot, celery and bell pepper and cook for 5 minutes or until softened. Stir in chili powder and paprika and cook for 1 minute or until fragrant.
  2. Add walnuts, beans, chipotle pepper and adobo sauce, tomato sauce and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
  3. Spoon into bowls and serve with any desired garnishes.

Roasted Delicata Squash + Brown Butter + Sage Parmesan Sauce
● Delicata Squash, cut into half moons & oven roasted
● Salt and freshly ground black pepper
● 1 pound cut pasta, like ziti
● 2 tablespoons butter
● fresh sage leaves
● 1 cup or more freshly grated Parmigiano-Reggiano

  1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  2. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  3. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  4. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Top with roasted squash. Season liberally with pepper and salt to taste
    Glory’s Tomato Sauce
    ● 1 10-oz. container NatureSweet® Glorys® tomatoes, chopped
    ● 2 tbsp. extra virgin olive oil
    ● 4 garlic cloves, minced
    ● 1/2 tsp. dried oregano
    ● Salt and pepper to taste
    Heat oil. Add garlic and cook until golden, about 1 minute. Add tomatoes, oregano, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until thickened.