Vegetarian Cheesy Spaghetti
Indulge in the ultimate comfort food with Vegetarian Cheesy Spaghetti, a dish that combines hearty vegetables, creamy tomato-based sauce, and a luscious blend of mozzarella and parmesan cheeses. This crowd-pleasing recipe is packed with vibrant flavors from sautéed zucchini, mushrooms, and red bell pepper, paired perfectly with aromatic herbs like oregano and basil. The addition of baby spinach gives it a healthier touch, while the rich cream and melted cheese create a velvety texture that will leave you craving more. Ready in just 45 minutes, this vegetarian pasta dish is perfect for family dinners or weekend gatherings. Serve it hot, topped with fresh basil for an irresistible finish! Keywords: vegetarian spaghetti recipe, cheesy spaghetti, creamy tomato pasta, quick vegetarian dinner, easy pasta recipe.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 medium, chopped zucchini
- 200 g, sliced mushrooms
- 400 g, canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g baby spinach
- 100 ml heavy cream
- 150 g, grated mozzarella cheese
- 50 g, grated parmesan cheese
- 5 leaves, chopped fresh basil
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic, diced red bell pepper, chopped zucchini, and sliced mushrooms. Sauté for another 5-7 minutes until the vegetables are tender.
Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, red chili flakes, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally.
Add the baby spinach and cook until wilted, about 2 minutes.
Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken slightly, about 3 minutes.
Add the grated mozzarella cheese and half of the grated parmesan cheese, stirring until melted and incorporated.
Toss the cooked spaghetti into the skillet with the sauce, ensuring the pasta is well coated.
Serve the cheesy spaghetti hot, garnished with the remaining parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 6493 mg | 282% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 50.5 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1893 mg | 146% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3355 mg | 71% | |
*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.
