2 tablespoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 cups sliced mushrooms
4 carrots, peeled and grated
1 large red bell pepper, seeded and diced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 cups vegetable broth or water
1 (14-ounce) can diced tomatoes, with their juice
1 (6-ounce) can tomato paste
1 pound spaghetti
Freshly grated Parmesan cheese
In a large stockpot, heat the olive oil over medium-high heat.
Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Put in the garlic and cook, stirring, for 1 minute more.
Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
Add the carrot, bell pepper, Italian seasoning, salt, pepper and red pepper flakes.
Stir in the broth, diced tomatoes along with their juice and tomato paste and bring to a boil.
Add the spaghetti, cover and simmer until the spaghetti is cooked through, about 15 minutes.
Serve immediately, garnished with Parmesan cheese.