8 oz pkg Bella mushrooms, sliced
1 Tbsp liquid hickory smoke
1 tsp smoked applewood sea salt
1 zucchini, sliced
2 carrots, peeled & sliced
1 cup cherry tomatoes
1 jar Marinara sauce, Gluten-free
1 Tbsp dried basil
1 Tbsp dried oregano
1 box rice spaghetti noodles, Gluten-Free
Sauté sliced mushrooms, liquid smoke, and applewood sea salt until mushroom has darkened and softened. Set mushrooms aside. On medium heat cook zucchini, carrots, and tomatoes until veggie start to soften. With a fork, puncture the cherry tomatoes and slightly smash them to release their juices. Add marina sauce, mushrooms, basil, oregano, and thyme. Simmer for 10 – 20 minutes.
Boil gluten-free noodles according to box instructions. Add cooked noodles to sauce and serve warm.