Meatless Veggie Spaghetti Recipes

VEGETARIAN SPAGHETTI

Vegetarian Spaghetti image

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.

FRESH AND EASY VEGGIE SPAGHETTI

Fresh and Easy Veggie Spaghetti image

Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.

Provided by Adam and Joanne Gallagher

Categories Dinner

Time 35m

Yield Makes 4 to 6 servings (About 6 cups of sauce)

Number Of Ingredients 16

Ingredients

12 ounces spaghetti or pasta of choice
4 tablespoons olive oil
1 cup (140 grams) chopped onion
2 medium zucchini, chopped (1/2 pound)
2 medium yellow squash, chopped (1/2 pound)
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)
2 to 3 teaspoons mushroom powder, optional, see notes
5 cups (1/2 pound) spinach leaves
Handful fresh basil leaves, plus more for garnish
Salt and fresh ground black pepper
Parmesan cheese or nutritional yeast for serving

Steps:

Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g

VEGETARIAN SPAGHETTI

Vegetarian Spaghetti image

Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce -- first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn't have so I subbed 1 T basil and 1 T oregano

Provided by ellie_

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

10 ounces vegetables, crumbles
1 tablespoon olive oil
1 zucchini, peeled and minced
8 mixed mushrooms, diced
1 (10 ounce) package frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 teaspoon salt, divided
2 teaspoons pepper, divided
1 tablespoon dried basil (see note in description)
1 tablespoon dried oregano
1/2 teaspoon nutmeg, ground
1/2 teaspoon cayenne pepper
16 ounces pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
1 (16 ounce) jar salsa (I used medium heat salsa)
1/2 teaspoon sugar substitute (Splenda)
12 ounces whole-wheat spaghetti (or your favorite pasta)
parmesan cheese (optional)

Steps:

Prepare pasta according to package directions while preparing sauce.
In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.

MEATLESS - VEGGIE SPAGHETTI

Meatless - Veggie Spaghetti image

A healthy yet tasty way to eat spaghetti without the pasta , meat or bad carbs. This is my personal favorite that I eat when the rest of the family is eating it their way. I do not agree with the sodium levels that this site has calculated. Total sodium is to be divided by the serving numbers.

Provided by Poohrona

Categories One Dish Meal

Time 1h45m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 spaghetti squash
2 tablespoons extra virgin olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup bell pepper, chopped
1 cup zucchini, raw and chopped
1/4 cup carrot, raw and chopped
1/4 cup mushroom, chopped
1/4 cup black olives, chopped
1 (14 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon sea salt (more can be added to taste but will not be low sodium)
1 teaspoon basil, dried
8 -9 leaves fresh basil, chopped fine
1 teaspoon fresh thyme
1 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon black pepper
parmesan cheese (to garnish)

Steps:

In frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
In large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
Bring to a boil, reduce to low and simmer until veggies are done. (i like my veggies with a little crunch left in them. Here you can cook to desired tenderness).
In a pot, bring salted water to boil. Enough to cover spaghetti squash.
Cut squash in half and scoop out seeds then drop carefully into boiling water.
Boil approximately 20-25 minutes until inside meat is tender.
Remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
Pour sauce over squash and garnish with Parmesan cheese.

Nutrition Facts : Calories 138.6, Fat 8.2, SaturatedFat 1.1, Sodium 1190.3, Carbohydrate 16.6, Fiber 4, Sugar 8.5, Protein 2.8

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