Vegetarian Spaghetti with Tomato Sauce and Chicken
Elevate your pasta night with this hearty and flavorful Vegetarian Spaghetti with Tomato Sauce and Chicken-inspired twist! Perfect for vegetarians and pasta lovers alike, this dish features tender spaghetti tossed in a rich, homemade tomato sauce infused with aromatic garlic, onion, and a medley of dried herbs like basil, oregano, and a touch of red chili flakes for mild heat. With just 15 minutes of prep and under 30 minutes to serve, this recipe is a time-saving delight without compromising on taste. The option to garnish with grated Parmesan and fresh basil leaves adds an extra gourmet flourish, making it ideal for a cozy family dinner or casual entertaining. Enjoy a satisfying, protein-free dish that captures the essence of comfort food, redefining classic spaghetti in a vegetarian-friendly way!
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Recipe Information
Ingredients
- 400 g Spaghetti
- 2 tbsp Olive oil
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 800 g Canned diced tomatoes
- 2 tbsp Tomato paste
- 1 tsp, dried Basil
- 1 tsp, dried Oregano
- 0.5 tsp Red chili flakes
- 1 tsp (or to taste) Salt
- 0.5 tsp Black pepper
- 50 g, grated (optional for garnish) Parmesan cheese
- 6 leaves (optional for garnish) Fresh basil leaves
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add the spaghetti and cook according to the package instructions. Once cooked, drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until softened and translucent.
3. Add the minced garlic to the saucepan and cook for another 1-2 minutes, stirring frequently to prevent burning.
4. Pour in the canned diced tomatoes and stir in the tomato paste until well combined.
5. Add the dried basil, dried oregano, red chili flakes, salt, and black pepper to the tomato sauce. Stir well and let the sauce simmer on low heat for 15-20 minutes, stirring occasionally.
6. Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, you can add a splash of water to thin it down to your desired consistency.
7. Once the sauce has finished simmering, add the cooked spaghetti to the saucepan and toss gently to coat the pasta evenly with the tomato sauce.
8. Serve the vegetarian spaghetti hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 40.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2493 mg | 53% | |
*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.
