top of page

The Best Veggie Spaghetti

Updated: May 11, 2023

How many veggies do you use when making spaghetti???

Pack your pasta with more plants & more color! Don't just dice everything up. I'll show you how to create a healthy balance to this classic meal.


Keep calm and eat more veggie pasta!

I'm starting off this post with true transparency. The first time I had zucchini noodles I felt,


"ALL VEGANS NEEDED TO BE SLAPPED FOR CREATING SO MUCH HYPE OVER A BOWL OF VEGGIE NASTINESS, AND COVERING IT UP WITH SPAGHETTI SAUCE."


No lies told here, those were my true thoughts. My vegan journey began before the beauty of Instagram and Tic Tok reels showing the world food porn. I researched on good ol' google weekly to create my meals.


Zoodles were a huge thing at one point in time and with all the skepticism in my chest I gave them a try. I tried them and didn't love them but also didn't hate them. So, every blue moon I would make some since I had already invested in a veggie spiralizer. Each time I made them I discovered ways to make them better!


NOODLE THICKNESS AND COOK TIME MAKE ALL THE DIFFERENCE

I started off with the handheld Veggetti and veggie peeler, then later invested in pro spiralizer. I personally use all three options depending on what I'm making.



The Best Veggie Spaghetti

Servings: 6





Ingredients


Mixture

  • 1 Large Zucchini

  • 1 Large Carrott

  • 1 medium yellow bell pepper

  • 4 cups flat spinach

  • 2 cups chopped mushrooms

  • 2 medium plum tomatoes

  • 4 cloves garlic

  • 1/3c diced purple and sweet onions

  • 32oz Organic Pasta Sauce

  • 1/3 package dried pasta noodles *use your favorite noodles I like kamut, chickpea, and whole wheat

Spices

  • Italian Seasoning

  • Garlic Powder

  • Onion Powder

  • Mineral Salt

  • Fresh Ground Pepper

  • Extra Virgin Olive Oil



Directions

  1. Pre-heat the oven to 450

  2. In a pot bring to boil 6 cups water

  3. Dice the tomatoes, peppers, mushrooms and onions.

  4. Cut the bell pepper into medium strips.

  5. Mince 2 cloves of garlic

  6. Spiral the carrots and zucchini into medium-thick sized noodles.

  7. In a bowl combine diced tomatoes with juice, add 2 cloves whole garlic, 1tsp of EVOO, and a dash of each spice listed above.

  8. Mix well and transfer to oven. Roast for 20 minutes

  9. Add 2tbsp of EVOO large skillet over medium heat.

  10. Next add in minced garlic, diced onions, and sliced peppers. Sauté for 2-3 minutes

  11. Stir in mushrooms and season to your liking with the spices listed above *Mix well.

  12. Let the mushrooms cook for 5 minutes; stir 2 or 3 times.

  13. Add zucchini noodles to boiling water and cook for 2-3 minutes.

  14. Carefully remove the zucchini noodles from the water add in carrot noodles cook for 2-3 minutes.

  15. Rough chop the spinach or add it in whole to your skillet and stir well.

  16. Cook dried pasta noodles as per package directions.

  17. Remove the tomatoes from the oven and place garlic cloves to the side.

  18. Stir roasted tomatoes into the veggie mixture.

  19. Pour in pasta sauce, mix again, and then give it a taste. *Add more seasoning to your liking.

  20. Turn flame down to low and let the sauce simmer for 3-5 minutes.

  21. Build your bowl, 1st layer in the noodles. Try a ratio of 1/2 veggies noodles 1/2 dried noodles, or if you're ready mostly veggie and less dried! Add a nice scoop of sauce to the top and Viola!




55 views0 comments

Recent Posts

See All

Comentarios

Obtuvo 0 de 5 estrellas.
Aún no hay calificaciones

Agrega una calificación
  • Black Facebook Icon
  • Black Instagram Icon
bottom of page