You know how some recipes evolve every time you make them? Well, this one evolved over the course of one single preparation. I happen to love mushrooms, tomatoes, and pasta so the idea of a spaghetti sauce made with mushrooms was instantly appealing to me. It was the second Alli recipe I tried and I was game for finding ways of cutting down the fat and calories in my food while keeping strong flavor in the dish. But a tomato sauce that calls for sugar is sort of blasphemous to me, so I re-tooled the recipe on the fly and kept the end result on target with the calories and fat.
When the final product hit the table it looked so much like a Bolongese sauce I couldn’t resist calling it that even though it has no meat in it. It was really quite good and considering one serving has only 250 calories and 3.5 grams of fat I was able to have almost two servings plus a sprinkling of Parmesan and keep my version in line with the Alli goals. It felt good to eat well on a “diet”.