Vegetarian Spaghetti Food

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VEGETARIAN SPAGHETTI

2022-06-16



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.

VEGETARIAN SPAGHETTI

2011-09-13



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.

VEGETARIAN BAKED PASTA

2022-06-16



Vegetarian Baked Pasta image

Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.

Provided by BJBEAUDOIN

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients:

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 8 ounces portobello mushrooms, cut into 1/2 inch pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 (28 ounce) jar spaghetti sauce
  • 4 cups shredded mozzarella cheese
  • 8 ounces Gorgonzola cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  • To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  • Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g

Top Asked Questions

  1. Is there a vegetarian spaghetti sauce?
    This vegetarian spaghetti sauce recipe is… Vegetarian, vegan, plant-based, dairy-free and gluten-free. This vegetarian spaghetti sauce recipe is easy to make and tastes incredible! Everyone’s favorite comfort food just got tastier. Mince the garlic.
  2. Does vegetarian spaghetti have meat?
    We ditch the meat in our vegetarian spaghetti to create a smooth and flavor sauce that that makes the perfect weeknight meal. Spaghetti is pretty much a quick and easy meal that most families eat. My family loves this recipe because we always have ingredients on hand to make this recipes.
  3. What is a vegetarian pasta dinner?
    A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way. This classic meatless pasta recipe uses only a few simple ingredients, but the result is a remarkably velvety, flavorful dish.
  4. How many pounds of vegetables are in this vegetarian spaghetti?
    This vegetarian pasta recipe has over 1 ½ pounds of vegetables. This spaghetti is so good, we could eat it every day. Jump to the Fresh Veggie Spaghetti Recipe Think of this as a versatile vegetarian pasta recipe that works wonders with a variety of vegetables so you can use whatever you have in the fridge.

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