Meatless Spaghetti Recipe

Meatless Spaghetti RecipePhoto by: Taste of Home Meatless Spaghetti Recipe Rating 5

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This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.—Barbara Njaa, Nikiski, Alaska

This recipe is:

Diabetic Friendly

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Meatless Spaghetti Recipe
  • Prep: 25 min. Cook: 1 hour
  • Yield: 14 Servings
    •
25 60 85

Ingredients

  • 6 garlic cloves, minced
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 6 small zucchini, chopped (about 2 pounds)
  • 1 medium green pepper
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 4 beef bouillon cubes or 2 vegetable bouillon cubes
  • 1 cup hot water
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon brown sugar, optional
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley flakes
  • 1 teaspoons salt, optional
  • 1/2 teaspoon pepper
  • 2 pounds spaghetti, cooked and drained

Directions

  • In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
  • Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti. Yield: 14 servings.

    Editor’s Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.

Nutritional Analysis: One 1-cup serving of sauce (prepared with reduced-sodium bouillon and without brown sugar or salt) equals 102 calories, 5 g fat (0 saturated fat), 0 cholesterol, 624 mg sodium, 14 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Meatless Spaghetti in Taste of Home August/September 1994, p19

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Reviews for Meatless Spaghetti (2)

Meatless Spaghetti Recipe

Meatless Spaghetti

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Reviewed on Nov. 19, 2011 by kerrynjames

We enjoyed this recipe. One word of warning, it makes 14(!!!) servings. I didn't notice that, purchased all of the produce, then realized we'll be eating this for weeks. Oh well, it's tasty.

We did modified it a bit, though. We added 1/4 tsp cayenne pepper, a little extra cracked black pepper and some salt in. All in all, I wouldn't hesitate to serve it to guests. Thanks for the recipe!


Reviewed on Nov. 15, 2011 by kellyc1117

I have made this recipe many times. It makes a lot so it is more than my husband and I will eat in one meal. I usually freeze enough for a few more meals.

 
 
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