This healthy idea is for sure going to be a regular on your dining table

Robin Donovan

Recipe Developer

Spaghetti is the perfect dish to serve a big group or even just a regular-sized family, especially when you’ve got a variety of taste preferences in the group. The recipe below is a delicious vegetarian version loaded with vegetables. Even a veggie-hating picky eater is sure to love this one.

This recipe includes an assortment of sweet vegetables that are fairly easy to “hide” in the sauce, but you can add other vegetables as you see fit. I like to add 1-inch pieces of asparagus, diced zucchini or yellow squash, and/or thinly sliced fennel to mine.

Cooktop Cove

Loaded Veggie Meatless Spaghetti

4 to 6

10 minutes

25 minutes

35 minutes

2 tablespoons extra-virgin olive oil

1 onion, diced

3 garlic cloves, minced

2 cups sliced mushrooms

4 carrots, peeled and grated

1 large red bell pepper, seeded and diced

1-1/2 teaspoons Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

4 cups vegetable broth or water

1 (14-ounce) can diced tomatoes, with their juice

1 (6-ounce) can tomato paste

1 pound spaghetti

Freshly grated Parmesan cheese

In a large stockpot, heat the olive oil over medium-high heat.

Add the onion and cook, stirring frequently, until softened, about 5 minutes.

Put in the garlic and cook, stirring, for 1 minute more.

Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.

Add the carrot, bell pepper, Italian seasoning, salt, pepper and red pepper flakes.

Stir in the broth, diced tomatoes along with their juice and tomato paste and bring to a boil.

Add the spaghetti, cover and simmer until the spaghetti is cooked through, about 15 minutes.

Serve immediately, garnished with Parmesan cheese.

Resources

Print this recipe