Veggie Spaghetti
Elevate your weeknight dinner game with this vibrant and wholesome Veggie Spaghetti recipe! Bursting with color and flavor, this dish features a medley of fresh vegetables—zucchini, carrots, bell peppers, and mushrooms—simmered in a rich, aromatic tomato sauce seasoned with oregano, basil, and a touch of red chili flakes for subtle heat. Tossed with perfectly al dente spaghetti, this vegetarian pasta marvel is not only easy to prepare in under 45 minutes but also nutritious and satisfying. Whether you garnish it with fresh parsley or a sprinkle of Parmesan cheese, this veggie-packed spaghetti is a versatile and family-friendly meal that's sure to delight! Perfect for fans of plant-based recipes, quick dinners, and Italian-inspired cuisine.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, peeled and diced carrot
- 1 medium, diced zucchini
- 1 large, diced (any color) bell pepper
- 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 (to taste) salt
- 0.5 tsp (to taste) black pepper
- 2 tbsp, chopped (optional, for garnish) fresh parsley
- 50 g, grated (optional) parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes or until softened. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the diced carrot, zucchini, bell pepper, and mushrooms. Cook for 7-8 minutes, stirring occasionally, until the vegetables are tender.
Add the canned diced tomatoes and tomato paste to the skillet. Stir to combine.
Season with dried oregano, dried basil, red chili flakes, salt, and black pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Toss the cooked spaghetti into the skillet with the sauce. Mix well to coat all the pasta in the sauce. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust seasoning as needed.
Serve warm, garnished with fresh parsley and grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 52 mg | 18% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 51.7 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3473 mg | 74% | |
*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.
