VEGETARIAN SPAGHETTI

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Vegetarian Spaghetti image

Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce -- first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn't have so I subbed 1 T basil and 1 T oregano

Provided by ellie_

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 17

10 ounces vegetables, crumbles
1 tablespoon olive oil
1 zucchini, peeled and minced
8 mixed mushrooms, diced
1 (10 ounce) package frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 teaspoon salt, divided
2 teaspoons pepper, divided
1 tablespoon dried basil (see note in description)
1 tablespoon dried oregano
1/2 teaspoon nutmeg, ground
1/2 teaspoon cayenne pepper
16 ounces pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
1 (16 ounce) jar salsa (I used medium heat salsa)
1/2 teaspoon sugar substitute (Splenda)
12 ounces whole-wheat spaghetti (or your favorite pasta)
parmesan cheese (optional)

Steps:

  • Prepare pasta according to package directions while preparing sauce.
  • In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
  • Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
  • Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.

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