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Meatless Spaghetti Recipe

Meatless Spaghetti Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 1 hour YIELD:14 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 cup: 102 calories, 5g fat (0g saturated fat), 0mg cholesterol, 624mg sodium, 14g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges: 3 vegetable, 1 fat.

Reviews for Meatless Spaghetti

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kitchey 219948
Reviewed Feb. 7, 2015

"This recipe has been a life saver, more than once. I use eggplant rather than zucchini because that's what I prefer...and fresh mushrooms are best if you can get them..."

Cook_aholic 6693
Reviewed Mar. 27, 2013

"I loved the amount AND the taste of this sauce because I froze half of it. I did use ziti as the pasta and then will use a different pasta the next time. Just makes it seem like different dishes (at least to my hubby). I did have to alter the sodium content for our family. I couldn't use more than 1/4 of the olives, but I added more mushrooms. I didn't use any canned mushrooms but sauteed fresh and added them as canned mushrooms have a lot of sodium. I used no salt added diced tomatoes and no salt added tomato sauce and tomato paste. I obviously didn't add the tsp of salt but I did add 2 t. of Mrs. Dash original. And I used no salt added bouillon. This made it very low sodium and it was nice to have something different. Thanks for the idea."

kerrynjames 199764
Reviewed Nov. 19, 2011

"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!"

kellyc1117 7689
Reviewed Nov. 15, 2011

"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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.