Meatless Spaghetti

This comforting Meatless Spaghetti is a vibrant celebration of garden-fresh vegetables simmered in a robust tomato sauce. Chopped zucchini, crisp green peppers, and earthy mushrooms mingle with briny olives and aromatic garlic, creating a texture that is both tender and substantial. The blend of dried basil, oregano, and parsley infuses the sauce with classic Italian warmth, while a hint of brown sugar balances the acidity of the tomatoes. Its an ideal weeknight dinner for families seeking a satisfying, plant-based meal that feels indulgent yet wholesome. Simple to prepare with pantry staples, this dish brings a touch of rustic elegance to your table every time.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 14

Calories: 127.4

Description

This comforting Meatless Spaghetti is a vibrant celebration of garden-fresh vegetables simmered in a robust tomato sauce. Chopped zucchini, crisp green peppers, and earthy mushrooms mingle with briny olives and aromatic garlic, creating a texture that is both tender and substantial. The blend of dried basil, oregano, and parsley infuses the sauce with classic Italian warmth, while a hint of brown sugar balances the acidity of the tomatoes. Its an ideal weeknight dinner for families seeking a satisfying, plant-based meal that feels indulgent yet wholesome. Simple to prepare with pantry staples, this dish brings a touch of rustic elegance to your table every time.

Ingredients

6 cloves Garlic -- minced Undrained
2 tablespoons Cooking oil
1 tablespoons Brown sugar -- optional
6 small Zucchini -- chopped
2 teaspoons Dried basil
1 lg Green pepper -- chopped
2 teaspoons Dried oregano
1 cans Olives -- 6 oz pitted ripe
2 teaspoons Dried parsley -- flakes
4 Cubes Teaspoon Salt -- optional
1 cups Hot water
1/2 teaspoons Pepper
1 jars Sliced mushrooms -- 6 oz
2 lbs Spaghetti -- cooked &

Directions

1
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
2
In a large saucepan or Dutch oven, heat the cooking oil over medium heat.
3
Add the minced garlic and saut for about 1 minute until fragrant, being careful not to burn it.
4
Stir in the chopped zucchini, green pepper, and sliced mushrooms; saut for 3-4 minutes until vegetables begin to soften.
5
Add the drained olives to the pan and mix well with the vegetables.
6
Stir in the diced tomatoes, tomato sauce, tomato paste, and beef bouillon cubes (or vegetable bouillon for vegan).
7
Add the hot water, brown sugar, dried basil, oregano, parsley, salt, and pepper.
8
Bring the sauce to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
9
Serve the thickened vegetable sauce hot over the cooked spaghetti.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 127.4kcal

% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 180.0mg8%
Total Carbohydrate 12.2g5%
Dietary Fiber 3.7g15%
Sugars 6.1g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, meatless, vegetarian, vegan, spaghetti, pasta, zucchini, mushrooms, tomato sauce, weeknight dinner, family friendly, healthy, easy, comfort food, plant based, garlic, herbs, simmered, main course

Read it online: https://www.chefs-mate.com/recipe/meatless-spaghetti/