Best Veggie Spaghetti Recipes

SPAGHETTI WITH CHUNKY MEAT AND VEGGIE SAUCE

Steps:

• In a large dutch oven, heat the olive oil over medium low heat for 1 minute.
• Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown).
• Push vegetables to one side of pan and add meat.
• Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes); drain off excess fat.
• Add tomato puree and spaghetti seasoning, mix well, and bring to a boil.
• Reduce heat to low, cover and simmer for 15 minutes.
• Cook pasta according to package directions.
• Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender).
• Serve pasta topped with sauce and Parmesan cheese.

VEGGIE STIR FRY WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 375°F.
• Pierce the rind of the squash, and place it on a foil-covered cookie sheet
• Cook the pierced squash in the oven for about 1 hour.
• Start cooking the veggies about 20 minutes before squash is done cooking
• In a large skillet on medium heat, melt one tablespoon of the butter and saute the Brussels sprouts, carrots, zucchini, and mushrooms. Saute vegetables until the zucchini is soft, about 20 minutes.
• Take the squash out and set it aside for about fifteen minutes.
• Mix the browning sauce with the water and pour into the skillet with the veggies and stir it inches Let skillet set on very low heat while you prepare the squash.
• Cut squash in half, remove and dispose of the seeds and the stringy stuff attached to the seeds. Then take a fork and scrape out the "spaghetti" from the squash and put it into the skillet with the veggies.
• Add the rest of the butter and the parmesan. Stir until the butter and parmesan are melted.
• Serve immediately. Add salt and pepper if desired.

VEGGIE SPAGHETTI

Steps:

• In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour.
• Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.
• In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.
• Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.

DELICIOUS AND EASY TURKEY AND VEGGIE SPAGHETTI

Steps:

• Sauté garlic and bell peppers in olive oil until bell peppers are soft.
• Add onion and zucchini, continue to cook until all veggies are tender.
• In a separate pan brown turkey meat, add salt, pepper, basil, oregano and cinnamon.
• Sauté until turkey is cooked through.
• Combine turkey mixture with cooked vegetables.
• Add pasta sauce, simmer for 5-10 minutes or until all flavors are well combined.
• Boil water for pasta.
• Cook pasta al dente.
• Combine sauce with pasta and serve with Parmesan or Romano cheese.

VEGGIE SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
• Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.

VERY VEGGIE SPAGHETTI SAUCE MMB

Steps:

• 1. In a large pan, brown the ground beef, garlic and onion together until beef is no longer pink. Drain the fat off.
• 2. Add the veggies and herbs and simmer until the veggies are tender.
• 3. These are rough estimates of amounts. Use more or less to suit your tastes.
• 4. ** In the summer when the garden is coming in, I can tomatoes and grate zucchini for the freezer. I also dehydrate herbs for the winter.

SAUSAGE AND VEGGIE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat until sausage is no longer pink, stirring occasionally and breaking sausage into small chunks. Add bell pepper and zucchini; cook and stir until vegetables are crisp-tender, about 2 minutes. Drain, if desired.
• Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
• To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.