Easy spaghetti with vegetable pasta sauce

    Easy spaghetti with vegetable pasta sauce

    (60)
    16saves
    25min


    60 people made this

    About this recipe: A super easy way to make a tasty meat-free main. Spaghetti is tossed with sauteed onion, garlic, plum tomatoes and frozen veggies. Very little prep is needed, and you'll get a healthy meal in less than 30 minutes!

    Ingredients
    Serves: 4 

    • 175g spaghetti
    • 3 tablespoons olive oil
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh basil
    • 5 fresh mushrooms, sliced
    • 1 (400g) tin whole plum tomatoes
    • 450g frozen mixed vegetables, thawed
    • 1 teaspoon salt
    • ground black pepper to taste
    • 1 tablespoon grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large pan with boiling salted water, cook pasta until al dente. Drain.
    2. Meanwhile, in a large frying pan heat olive oil over medium heat. Add onion, garlic, basil, sliced mushrooms and chopped tomatoes and cook for 5 minutes. Stir in thawed vegetables, salt and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender.
    3. Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (60)

    by
    10

    I tried this recipe a few days ago and it is awesome. My husband loved it and my 2 yr. old ate everything on her plate. I added freash zucchini,yellow squash,cherry tomatoes and 1 red pepper, yellow pepper and orange pepper and mushrooms in place of the frozen vegetables. I grilled the vegetables in a wok rack on our outside grill with Italian dressing. I marinated the vegetables in the frig. first for about 30 min. And the vegetables are better the next day for leftovers ----if-- there's anything left over.Thanks so much for the recipe. It's a keeper.  -  11 Jul 2003  (Review from Allrecipes US | Canada)

    by
    10

    Sorry, too bland for this girl. I would recommend some additional spices such as oregano and/or basil. Perhaps even use italian stewed tomatoes. But I'm not going to give this recipe a second chance to find out if there is improvement. There are many other recipes out there that are similar but have much more taste.  -  11 Oct 2002  (Review from Allrecipes US | Canada)

    by
    8

    This was a great vegetarian pasta meal...even hubby called it a "keeper". That's a rare event. Thanks!  -  25 Jul 2002  (Review from Allrecipes US | Canada)

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