Vegetarian Spaghetti with Tomato Sauce and Sausage
Indulge in the hearty comfort of Vegetarian Spaghetti with Tomato Sauce and Sausage, a plant-based twist on a classic favorite. This satisfying dish features al dente spaghetti tossed in a rich, homemade tomato sauce infused with garlic, onion, and herbs like basil and oregano, delivering bold, aromatic flavors. The addition of savory plant-based sausage adds a meaty texture without compromising on vegetarian principles, making it a perfect choice for vegetarians and flexitarians alike. Finished with a sprinkle of fresh parsley and optional vegetarian Parmesan cheese, this easy and flavorful recipe is ideal for weeknight dinners or casual gatherings. Ready in just 40 minutes and great for leftovers, it's a simple yet impressive meal that’s sure to please.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz plant-based sausage, sliced into 1/2-inch pieces
- 2 tbsp fresh parsley, chopped (for garnish)
- as desired grated Parmesan cheese (optional, vegetarian-friendly)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and set it aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red chili flakes, salt, and black pepper. Mix well to combine.
Bring the sauce to a simmer and let it cook for 15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to reach the desired consistency.
While the sauce is simmering, in a separate skillet, cook the plant-based sausage slices over medium heat for 5–7 minutes, turning them occasionally until browned and heated through.
Add the cooked plant-based sausage to the tomato sauce and stir gently to combine. Let it cook together for 2–3 minutes to meld the flavors.
Add the cooked spaghetti to the sauce and toss until the pasta is evenly coated. If needed, add a bit more of the reserved pasta water to loosen the sauce.
Serve the vegetarian spaghetti hot, garnished with chopped fresh parsley and, if desired, a sprinkle of vegetarian Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5459 mg | 237% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 45.6 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3178 mg | 68% | |
*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.
