Easy Veggie Spaghetti

Easy Veggie Spaghetti

from inspiredtaste.net
Dinner
35 min
372 kcal / serving

We love this quick and easy vegetable pasta with over 1 ½ pounds of vegetables and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with some nutritional yeast sprinkled on top. You can make the sauce up to 4 days in advance.

Ingredients

  • 12 ouncesspaghetti or pasta of choice
  • 4 tablespoonsolive oil
  • 1 cupchopped onion
  • 2 mediumzucchini, chopped
  • 2 mediumyellow squash, chopped
  • 3garlic cloves, minced, about 1 tablespoon
  • ½ teaspoondried oregano
  • ¼ teaspoonred pepper flakes
  • 2 tablespoonstomato paste
  • 1can whole peeled tomatoes
  • 1 cupone (12oz) jar roasted red peppers, drained and cut into 1/2-inch pieces, about
  • 2 teaspoonsmushroom powder, optional
  • 5 cupsspinach leaves
  • handful of fresh basil leaves, plus more for serving
  • salt and fresh ground black pepper
  • parmesan cheese or nutritional yeast for serving

Directions

Make vegetable pasta sauce

  1. 1

    Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.

  2. 2

    Add the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt, then cook, stirring occasionally, until softened but still with some crunch, 5 to 8 minutes.

  3. 3

    Stir in the tomato paste and cook another minute.

  4. 4

    Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 10 minutes. As the sauce cooks, use a spoon to break the whole tomatoes into smaller pieces for a chunky sauce.

Make veggie pasta

  1. 1

    While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.

  2. 2

    Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed.

  3. 3

    Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.