Dairy-Free Spaghetti with Tomato Sauce and Vegetables
Dive into a comforting bowl of Dairy-Free Spaghetti with Tomato Sauce and Vegetables, a vibrant twist on a classic favorite that’s perfect for those with dietary restrictions. This wholesome recipe combines tender, gluten-free spaghetti with a savory tomato sauce brimming with fresh, colorful veggies like zucchini, red bell peppers, and carrots. Layered with the aromatic flavors of garlic, onion, oregano, and basil, this dairy-free dinner is as nutritious as it is satisfying. With just 15 minutes of prep and a short simmer time, it’s a quick, family-friendly option perfect for busy evenings. Serve it hot and garnished with fresh parsley for a delightful, plant-based meal that celebrates the simple goodness of Italian-inspired cooking.
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Recipe Information
Ingredients
- 12 ounces spaghetti (dairy-free, wheat or gluten-free if needed)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 large carrot, thinly sliced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the zucchini, red bell pepper, and carrot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste if needed.
Serve the cooked spaghetti topped with the vegetable tomato sauce. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 48.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3552 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
