Vegetable Spaghetti Sauce Recipes

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VEGETABLE SPAGHETTI SAUCE



Vegetable Spaghetti Sauce image

Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10h20m

Yield 12

Number Of Ingredients 13

2 tablespoons olive or vegetable oil
2 large onions, chopped (2 cups)
4 medium carrots, chopped (2 cups)
4 cups sliced mushrooms
2 medium green bell peppers, chopped (2 cups)
4 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) Italian-style tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fennel seed, crushed, if desired
24 ounces uncooked spaghetti
Grated Parmesan cheese, if desired

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
  • Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 330, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg

VEGETARIAN PASTA SAUCE



Vegetarian Pasta Sauce image

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.

VEGETARIAN SPAGHETTI SAUCE



Vegetarian Spaghetti Sauce image

"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 12

1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon minced chives
1-1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cups frozen vegetarian meat crumbles
Hot cooked pasta, optional

Steps:

  • In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.

Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

GARDEN VEGETABLE SPAGHETTI



Garden Vegetable Spaghetti image

A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

1 package (16 ounces) spaghetti
2 tablespoons olive or vegetable oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Steps:

  • Cook and drain spaghetti as directed on package.
  • While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg

VEGETABLE SPAGHETTI SAUCE



Vegetable Spaghetti Sauce image

I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well.

Provided by internetnut

Categories     Sauces

Time 2h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
3 cups finely chopped zucchini
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
28 ounces tomatoes
8 ounces tomato sauce
8 ounces mushroom stems and pieces
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat.
  • Add zucchini, onion, carrot, and garlic.
  • Cook for 10 minutes or until onions are tender.
  • Stir frequently.
  • Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
  • Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
  • Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.

Nutrition Facts : Calories 93.8, Fat 2.9, SaturatedFat 0.4, Sodium 769.4, Carbohydrate 16.3, Fiber 4.7, Sugar 8.6, Protein 3.6

VEGETABLE SPAGHETTI SAUCE



Vegetable Spaghetti Sauce image

This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.

Provided by Cindi M Bauer

Categories     Sauces

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup diced carrot
4 cups chopped zucchini, cut into 1/2 inch pieces
1/4-1/2 teaspoon crushed red pepper flakes (optional)
1 cup chopped green bell pepper
4 ounces canned sliced mushrooms, drained (*See note)
2 (26 -32 ounce) jars traditional premium spaghetti sauce
cooked spaghetti
kraft's grated parmesan cheese

Steps:

  • In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
  • Add the onion, carrots, zucchini, and red pepper flakes.
  • Saute/cook vegetables for 4 minutes; stirring often.
  • Then add the green bell peppers, and cook for 3 minutes more; stirring often.
  • Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
  • When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
  • Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
  • *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

Nutrition Facts : Calories 144.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 2, Sodium 427, Carbohydrate 19.5, Fiber 4.3, Sugar 12.3, Protein 3.4

DARIN'S VEGETABLE SPAGHETTI SAUCE



Darin's Vegetable Spaghetti Sauce image

A delicious mix of veggies and cheese make for a surprisingly hearty and easy meal, despite all the chopping. I'm not a vegetarian and I can eat this as a meal without missing meat one bit! Serve on thin spaghetti or capellini.

Provided by CHICAGOJD

Categories     Vegetarian Pasta Sauce

Time 1h5m

Yield 6

Number Of Ingredients 12

¾ cup butter
2 cloves garlic, minced
1 teaspoon ground black pepper
2 ½ cups diced carrots
2 ½ cups diced celery
2 ½ cups diced onions
2 (28 ounce) cans crushed tomatoes
1 ½ tablespoons dried parsley, or to taste
1 tablespoon white sugar, or to taste
6 tablespoons Parmesan cheese
2 tablespoons cornstarch
1 tablespoon hot water

Steps:

  • Melt butter in a large pot over medium-low heat; add garlic and pepper. Cook and stir mixture until garlic is fragrant, about 3 minutes. Stir carrots, celery, and onions into the butter, increase heat to medium, and continue to cook and stir until the vegetables are tender, 5 to 7 minutes.n
  • Stir crushed tomatoes, parsley, and sugar into the vegetable mixture. Reduce heat to low and cook mixture at a simmer, stirring occasionally, for 20 minutes. Add Parmesan cheese and simmer to melt the cheese, about 5 minutes more.n
  • Whisk cornstarch into hot water in a small bowl; add to sauce. Stir the cornstarch slurry into the sauce and cook until the sauce thickens, 1 to 2 minutes more.n

Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.3 g, Cholesterol 65.4 mg, Fat 25.5 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 15.6 g, Sodium 666.5 mg, Sugar 8.3 g

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH



Easy Vegetable Bolognese with Spaghetti Squash image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

One 3- to 4-pound spaghetti squash
Extra-virgin olive oil, for the pot and drizzling
Kosher salt and freshly ground black pepper
4 cloves garlic, roughly chopped
1 large carrot, cut into chunks
1 celery stalk, cut into chunks
1 large yellow onion, roughly chopped
1 pound cremini mushrooms, quartered
1 large zucchini, trimmed and cut into chunks
1/2 cup milk
3/4 cup red wine, such as pinot noir
One 28-ounce can crushed tomatoes
1/2 cup fresh basil leaves, torn, plus more for serving
1/2 teaspoon red pepper flakes
One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
  • In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
  • Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
  • Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
  • To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

VEGETABLE PASTA SAUCE



Vegetable Pasta Sauce image

Great with pasta, spaghetti or even chicken. Also 3 of your daily required vegetables.

Provided by alexandriafisher

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop the courgette, carrots, garlic and onion roughly and place in a blender. Blend until a puree.
  • Put the vegetable oil and puree into a pan and heat. Add the tomatoes and a little boiling water and leave to boil.
  • Add salt and pepper for taste.
  • Serve over pasta, spaghetti or even chicken.

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From laurenslatest.com


HIDDEN VEGETABLE SPAGHETTI SAUCE WITH MEAT - THE KITCHEN FAIRY
2019-05-09 Heat olive oil in a large 6 or 7 quart Dutch oven (preferably cast iron) over medium-high heat. In a food processor, process the onions and garlic until finely minced. Add them to the heated olive oil and sauté for 3 - 4 minutes while preparing the next batch of vegetables. No need to clean out the food processor bowl.
From kitchenfairy.ca


TURKEY AND VEGETABLE SPAGHETTI SAUCE — MELINDA LAMARCHE
2020-11-09 1 tsp dried oregano. Directions: In a medium or large stock pot, heat olive oil over medium heat. Add onion and sauté for ~ 2min or until translucent, then add in garlic, grated carrot, zucchini and mushroom. Sauté vegetables until softened. Pour in crushed tomato, passata and water. Simmer for 45 minutes.
From melindalamarche.com


CROCK-POT VEGGIE LOADED SPAGHETTI SAUCE RECIPE
This recipe is vegetarian, vegan, low-fat, low sugar, low sodium, gluten-free and full of flavor! Freezer Meal: Toss all your ingredients into 2 gallon sized zippered freezer bags, lay flat and freeze. When you are ready to cook, thaw bag slightly (leave out at room temp for 1 hour or microwave for 5 minutes) just enough to remove contents from ...
From crockpotladies.com


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