Vegetarian Spaghetti Food

VEGETARIAN SPAGHETTI

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.

VEGETARIAN SPAGHETTI

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

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.