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Meatless Spaghetti


  • 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.

Nutrition 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.


Average Rating:
  • sgronholz
    Sep 23, 2017

    This sauce is amazing! I did substitute a quart jar of my homemade spaghetti sauce for the tomato sauce, tomato paste, brown sugar, herbs, salt and pepper, which worked well. We never missed the meat and thought the sauce was flavorful and satisfying! (As a matter of fact, we liked it so well that I made another batch to freeze and enjoy this winter!) As a volunteer Field Editor for TOH, I highly recommend this recipe!

  • kitchey
    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
    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
    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
    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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