Best Vegetarian Spaghetti Recipes

VEGETARIAN SPAGHETTI SAUCE

Steps:

• In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.

VEGETARIAN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

EASY VEGETARIAN SPAGHETTI WITH ZUCCHINI, TOMATO, AND FETA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.

VEGETARIAN CROCK POT SPAGHETTI SAUCE

Steps:

• Cook onions and carrots in oil in large nonstick skillet over medium heat.
• Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
• Cover crock pot and cook on low for 7-8 hours.
• Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
• Cook, uncovered, for 1 more hour to thicken sauce.
• At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
• Wrap, label, and freeze the sauce up to 3 months.
• To thaw and reheat, thaw sauce overnight in refrigerator.
• Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
• You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
• Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

CHEESY SPAGHETTI SQUASH CASSEROLE (VEGETARIAN)

Steps:

• To cook the spaghetti squash: Cut in half lengthwise and remove seeds. Place squash cut sides up in microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes or til done. Let sit covered for 5 minutes. With fork, "comb" out the strands into a bowl.
• Preheat oven to 375 degrees. Mix the cheeses together and set aside. Heat olive oil in skillet and add onion, green pepper, red bell pepper and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes and crushed red pepper (if using). Simmer uncovered for about 15 minutes, stirring occasionally.
• In large bowl, mix the cooked squash well with the cooked vegetables and place half of it in a 9x13 baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cook 10-15 minutes before serving.

VEGETARIAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Butter the inside of spaghetti squash halves and place cut-side down on the prepared baking sheet.
• Bake in the preheated oven until skin is easily pierced with a fork, about 40 minutes.
• Remove squash from oven and leave oven on. Set squash aside and allow to cool until safe to handle; scrape into a large bowl.
• While squash is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms, bell pepper, green onions, granulated garlic, and salt. Cook until tender, 5 to 7 minutes.
• Add Parmesan cheese to the bowl with the cooked spaghetti squash. Mix in sour cream, minced garlic, basil, 2 teaspoons salt, oregano, red pepper flakes, and black pepper. Add sauteed vegetables.
• Pour squash mixture into the prepared pan and sprinkle with crushed saltines.
• Bake in the preheated oven until golden, about 15 minutes.

VEGETARIAN LENTIL SPAGHETTI

Steps:

• Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
• Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.

FLAVORFUL VEGETARIAN SPAGHETTI SAUCE WITH TVP

Steps:

• In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little.
• Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt, and sugar into a blender or food processor and blend until smooth. When adding canned tomatoes use a little water to clean the cans and add to blender mixture.
• Add tomato mixture to onions and garlic.
• Add bay leaf.
• Boil textured vegetable protein in a separate pot until soft (about 5 minutes). Strain and add to sauce.
• Simmer Sauce for about 2 hours. I have done both shorter, but I would recommend 2 hours.
• Serve with your favorite pasta or use in lasagna.

BAKED (VEGETARIAN) CHILI SPAGHETTI

Steps:

• Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes.
• Coat a 13" x 9" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated).
• Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.

BOCA VEGETARIAN SPAGHETTI AND MEATBALLS

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, microwave crumbles in medium microwaveable bowl on HIGH 30 sec. Stir in bread crumbs, egg product and 1/2 cup pasta sauce. Let stand 5 min. Shape into 12 balls.
• Cook "meatballs" in hot oil on medium heat 8 min. or until cooked through (160º) and evenly browned, stirring frequently. Stir in remaining sauce. Cook 2 min. or until heated through, stirring occasionally.
• Drain spaghetti; place on platter. Top with meatballs and sauce.

COUSCOUS WITH VEGETARIAN SPAGHETTI SAUCE

Steps:

• In medium saucepan, bring water to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Meanwhile, in medium saucepan, combine spaghetti sauce, beans and red pepper flakes. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring occasionally.
• Fluff couscous with fork. Serve sauce mixture over couscous; sprinkle with parsley. If desired, sprinkle with shredded fresh Parmesan cheese.

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN

Steps:

• Cook spaghetti in salted water until al dente.
• Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
• Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
• Season the sauce, then add the almonds and chickpeas.
• Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
• Plate it up and add a garnish of fresh herbs.

VEGETARIAN SPAGHETTI

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.

SPAGHETTI WITH VEGETARIAN LENTIL BOLOGNESE

Steps:

• In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside. Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes. Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half. Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with parmesan cheese. http://joanne-eatswellwithothers.com/2014/12/spaghetti-vegetarian-lentil-bolognese.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+EatsWellWithOthers+%28Eats+Well+With+Others%29

JEN'S SOUTHWESTERN BAKED SPAGHETTI (VEGETARIAN/VEGAN)

Steps:

• Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
• Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
• Add black beans and corn to mixture. Cook for 2 minutes.
• Add tomato sauce. Cook for 2 minutes.
• Mix spaghetti with the bean/tomato mixture.
• Spread into casserole dish.
• Sprinkle with Daiya cheese or cheese.
• Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
• Remove from oven and let stand for 5 minutes.
• Top with cilantro and serve.

AL'S QUICK VEGETARIAN SPAGHETTI

Steps:

• Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
• Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

VEGETARIAN SPAGHETTI FOR CROCK POT

Steps:

• In slow cooker pot, mix dry sauce mix with tomato sauce and water.
• Cut zucchini into 1/2-inch crosswise slices.
• Peel eggplant, slice thinly and then cut each slice into quarters.
• Add all the diced and sliced veggies to the crockpot.
• Cover and cook on low 4-6 hours or until vegetables are tender.
• Meanwhile, cook spaghetti according to package directions; drain.
• Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.

VEGETARIAN SPAGHETTI PIZZA

Steps:

• Break spaghetti into 2-inch pieces and cook according to package directions; drain.
• In a large bowl, beat eggs.
• Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.
• Stir in spaghetti pieces.
• Lightly oil a 13 x 9 baking pan.
• Spread spaghetti mixture into pan, building up sides slightly.
• Bake at 425 for 15 minutes.
• Remove from oven.
• Spread spaghetti sauce over spaghetti"crust.
• "Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.
• Bake at 350 for 35 minutes.
• Let stand 5 minutes before cutting.

VEGETARIAN SPAGHETTI AND LENTIL SAUCE

Steps:

• Cook onion and garlic in the oil for five minutes until onion is soft.
• Add lentils, chili, salt and pepper, and water.
• Simmer 30 minutes.
• Add stock, basil, oregano, tomatoes, tomato paste, and vinegar.
• Simmer uncovered approx one hour, stirring occasionally.
• Serve on spaghetti and sprinkle with cheese.

VEGETARIAN SOUP WITH SPAGHETTI SQUASH NOODLES

Steps:

• Place squash skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
• Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
• While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
• Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.