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2 tbsp. olive oil, divided
12 oz. cremini mushrooms, stemmed, cleaned and sliced
1 medium onion, diced
3 garlic cloves, minced
2-14 oz. cans diced tomatoes
¼ cup tomato paste
3 tbsp. balsamic vinegar
½ cup chopped walnuts
4 medium zucchinis, spiralized (about 6 cups zucchini noodles)
½ cup fresh basil leaves
salt and pepper to taste
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