Meatless Veggie Spaghetti
Brighten up your pasta nights with this hearty and wholesome Meatless Veggie Spaghetti, a flavorful twist on classic comfort food! Packed with fresh vegetables like zucchini, bell peppers, and mushrooms, and infused with the robust flavors of garlic, oregano, and basil, this dish proves that meat-free meals can be just as satisfying. Simmered in a rich tomato sauce, this vibrant vegetarian recipe comes together in under 45 minutes, making it perfect for busy weeknights or casual dinners. Serve it with a sprinkle of fresh parsley and optional Parmesan for an extra pop of flavor, and let this nutrient-packed, plant-based pasta become a staple in your kitchen.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced bell pepper
- 8 oz, sliced mushrooms
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp, chopped fresh parsley
- to taste grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, 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 an additional 1 minute, stirring frequently to prevent burning.
Stir in the diced zucchini, bell pepper, and sliced mushrooms. Cook the vegetables for 5-7 minutes until they are softened and slightly browned.
Add the canned diced tomatoes (with juice), tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
Toss the cooked spaghetti with the vegetable sauce until well-coated. Taste and adjust seasoning if needed.
Transfer the spaghetti to serving plates. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired. Serve immediately and enjoy a delicious meatless meal!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 939 mg | 20% | |
*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.
