Vegetarian Times again and this time, it was much better.
When I made it this past weekend, I followed the recipe exactly as it was printed with the exception of the last minute addition of miso to amp up the flavor. But I made it again for tonight's dinner with a couple changes.
First, I doubled the amount of pasta because the recipe makes plenty of sauce. Second, I added half a package of chopped, frozen spinach to the sauce a couple minutes before it was done. (I got this idea from the "Restaurant Recipes from VT" post dated June 8, 2008 over at Eat Air.)
Much better! Though I still think the flavor could be pumped up even more, we enjoyed tonight's version. Even my son ventured to eat some. Next time, I think I may try adding some sautéed shallots.