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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.

Recipe Note

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

Nutritional Facts

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

Reviews for Meatless Spaghetti

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kitchey User ID: 3750980 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 User ID: 797539 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 User ID: 5662698 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 User ID: 4652461 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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