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1
Preheat oven to 500 degrees F.
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2
Line a cookie sheet with aluminum foil.
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3
Rinse all vegetables, cleaning mushrooms thoroughly with pastry brush or wet paper towel.
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4
Set mushrooms aside.
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5
Peel onion and dice vegetables into roughly one-inch cubes.
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6
Place diced vegetables in a large bowl, add two Tablespoons of olive oil, salt, pepper, thyme and garlic powder.
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7
Mix well together, making sure all the vegetables are coated evenly with olive oil and seasonings.
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8
Spread a little olive oil over the aluminum lined cookie sheet and spread out mixed vegetables evenly into a single layer.
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9
Broil at 500 degrees F for approximately 15-20 minutes or until vegetables begin to caramelize and edges of vegetables begin to turn brown.
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10
Remove from heat.
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11
Meanwhile, peel and dice garlic.
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12
Chop baby portabella mushrooms and parsley.
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13
Chiffonade basil.
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14
Set aside.
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15
Open canned tomatoes, drain off liquid, reserving 1/2 cup tomato juice.
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16
Remove tomato seeds and chop tomatoes.
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17
In a large stock pot, heat butter over medium high to high heat.
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18
Add the mushrooms and saute until soft.
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19
Add the garlic and cook, stirring, an additional minute.
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20
Add tomatoes, cook 5 minutes, breaking them apart with spoon.
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21
Add roasted vegetables, white wine, red pepper flakes, saffron threads, parsley, basil, salt, and pepper.
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22
Reduce heat to medium and continue to cook, stirring and scraping bottom occasionally, about 15 minutes to reduce liquid.
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23
Meanwhile, cook the spaghetti noodles in a large pot of salted water 8-10 minutes or until al dente.
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24
Remove 1/2 cup of pasta water and add to tomato sauce.
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25
Add reserved 1/2 cup tomato juice to tomato sauce.
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26
Continue to reduce the tomato sauce on medium heat until you reach desired consistency.
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27
Drain spaghetti and place on a plate.
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28
Top with tomato sauce and garnish with grated parmesan cheese and fresh basil ribbons.
