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Vegetarian Spaghetti

 Vegetarian Spaghetti
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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 6 servings.

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Vegetarian Spaghetti (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.