Vegetable Spaghetti Sauce Recipes

CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE

Steps:

• In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
• Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
• Remove from heat.
• Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

VEGETABLE SPAGHETTI SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
• Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
• Cover and cook on low heat setting 8 to 10 hours.
• Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

VEGETARIAN PASTA SAUCE

Steps:

• In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

VEGETABLE PASTA SAUCE

Steps:

• In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer. , Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
• Add the onion, carrots, zucchini, and red pepper flakes.
• Saute/cook vegetables for 4 minutes; stirring often.
• Then add the green bell peppers, and cook for 3 minutes more; stirring often.
• Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
• When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
• Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
• *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a large saucepan, heat oil over medium-high heat.
• Add zucchini, onion, carrot, and garlic.
• Cook for 10 minutes or until onions are tender.
• Stir frequently.
• Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
• Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
• Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.

FRESH EGG PASTA WITH SEARED LAMB, ASIAN VEGETABLES, AND SWEET SOY-GINGER SAUCE

Steps:

• To make the sauce, combine all the ingredients in a small bowl. Mix well and set aside.
• Prepare an ice bath and place a large pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook for 1 minute. Remove the pea pods and submerge in the ice bath (don't discard the cooking water). Once cool (about 30 seconds), pat the pea pods dry. Cut in half and set aside.
• Return the water to a boil and stir in the pasta. At the same time, place a very large sauté pan over high heat and add the vegetable oil. Once the oil just begins to smoke, add the lamb and cook on one side for 30 seconds, then flip the lamb over and stir in the cabbage, baby corn, mushrooms, and onion. Cook for 2 minutes. By this time, the pasta should be cooked through (be careful not to overcook). Drain the pasta and add it to the sauté pan along with the reserved soy-ginger sauce. Mix well, then add the bean sprouts and pepper. Cook for 30 seconds longer, or until the bean sprouts are warm.
• Remove the pan from the heat. Divide the noodles, lamb, and vegetables among 4 plates and serve.