Als Quick Vegetarian Spaghetti Recipes

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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

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.

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

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

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

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

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 Albert Ross

Categories     Spaghetti

Time 30m

Yield 8

Number Of Ingredients 6

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

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 Albert Ross

Categories     Spaghetti

Time 30m

Yield 8

Number Of Ingredients 6

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

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