Vegetarian Classic Spaghetti with Meat Sauce
Elevate your pasta night with this Vegetarian Classic Spaghetti with Meat Sauce, a wholesome and satisfying twist on a beloved Italian favorite. This recipe swaps traditional ground meat for savory plant-based meat crumbles, delivering all the hearty flavor in a vegan-friendly package. The sauce comes to life with a medley of diced onions, bell peppers, grated carrots, and minced garlic, simmered to perfection with crushed tomatoes, tomato paste, and aromatic dried herbs like oregano and basil. Whether you choose to spice things up with red pepper flakes or garnish with Parmesan cheese and fresh parsley, this dish pairs perfectly with al dente spaghetti to create a comforting, family-friendly entrée. Ready in just an hour, it’s ideal for busy weeknights or casual gatherings, ensuring you’ll impress both vegetarians and meat-lovers alike! Keywords: vegetarian spaghetti recipe, meatless pasta sauce, plant-based dinner recipe, hearty vegetarian entrée.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced
- 1 large carrot, peeled and grated
- 12 ounces plant-based meat crumbles
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced bell pepper and grated carrot to the skillet, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the plant-based meat crumbles and cook for 5-6 minutes until they are browned and heated through.
Add the canned crushed tomatoes and tomato paste to the skillet, stirring to combine.
Stir in the dried oregano, dried basil, salt, and black pepper. If using, add the red pepper flakes at this time.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened and flavors have melded.
Taste the sauce and adjust seasoning if necessary.
Serve the cooked spaghetti topped with the vegetarian meat sauce. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 12.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1091 mg | 23% | |
*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.
