Als Quick Vegetarian Spaghetti Recipes

VEGETABLE PASTA - ONE POT!

Vegetable Pasta - One Pot! image

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Provided by Nagi

Categories Mains

Time 20m

Number Of Ingredients 19

Ingredients

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
2 zucchinis* (, halved lengthwise and cut into sliced 0.8cm / 1/3" slices)
1 red capsicum/bell pepper* (, halved and sliced)
1 cup corn* ((frozen or canned))
1 broccoli* (, broken into bite size florets)
250g/ 0.5lb ziti/penne (, or other short pasta (Note 1))
800 g / 28 oz crushed tomato
1.5 cups / 375 ml vegetable or chicken broth
2 tbsp tomato paste
1 tbsp Italian herb mix ((or other dried herbs))
1 tsp garlic powder
1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))
1.5 tsp salt
0.5 tsp black pepper
1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))
Finely chopped parsley ((optional))
Parmesan ((if not using cheese))

Steps:

Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
Place lid on and cook for 5 minutes.
Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
Stir through half the cheese (if using). Adjust salt and pepper to taste.
Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving

AL'S QUICK VEGETARIAN SPAGHETTI

Al's Quick Vegetarian Spaghetti image

This is a quick meal to satisfy guests who do not eat meat. It will fill you up. Buy a chunky tomato sauce to make your sauce thicker.

Provided by Allrecipes Member

Categories Spaghetti

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce

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.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 57.8 g, Fat 1.6 g, Fiber 4.4 g, Protein 10.3 g, SaturatedFat 0.3 g, Sodium 468 mg, Sugar 6.4 g

VEGETARIAN SPAGHETTI

Vegetarian Spaghetti image

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.

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