Very Veggie Spaghetti Recipes

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

VERY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in large pot. Saute garlic, onion, celery, green pepper, mushrooms, tofu crumbles and spices in oil.
• Add tomatoes, tomato paste and tomato sauce and bring to boil.
• Simmer on low heat for one hour.
• Serve over whole wheat pasta, steamed spaghetti squash, spinach or your favorite julienne vegetables.
• Top with grated parmesan cheese.

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.

VERY VEGGIE SPAGHETTI!!

Steps:

• Heat oi in a skillet and add veggies. saute until they start to get tender.
• add pasta sauce.
• reduce heat and cover, simmer 1 hour, stirring occasionally.
• cook pasta according to package, serve with sauce!
• **Sometimes I like to brown THIN pork chops (or chicken) first and then throw that in too. It will finish cooking in the sauce and pull apart very easily**.

VERY VEGGIE SPAGHETTI BOLOGNAISE

Steps:

• Heat the oil and butter in a frying pan. Saute onion until transparent
• Add the garlic and saute briefly until just coloured. Add the mince and brown, breaking up regularly.
• Pour the tomatoes, soup, sauce and paste into the pan, and stir.
• Add the vegetables and stir well.
• Let simmer for at least 30 minutes
• Transfer mixture to the slow cooker to simmer for about 6 hours.
• Stir in the herbs 10 minutes before serving.
• Serve with pasta and cheese.