CHUNKY SPAGHETTI SAUCE FROM SCRATCH RECIPES

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TOP 20 VEGAN DINNER RECIPES OF THE YEAR - FORKS OVER KNIVES



Top 20 Vegan Dinner Recipes of the Year - Forks Over Knives image

Provided by FORKSOVERKNIVES.COM

CHUNKY VEGETABLE SPAGHETTI RECIPE - BETTYCROCKER.COM



Chunky Vegetable Spaghetti Recipe - BettyCrocker.com image

You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 14

1 package (16 oz) spaghetti
2 tablespoons olive or vegetable oil
2 medium zucchini, cut into 1/2-inch slices (2 cups)
2 medium carrots, thinly sliced (1 cup)
1 cup sliced fresh mushrooms
1 medium onion, diced (1/2 cup)
2 cloves garlic, finely chopped
2 medium tomatoes, seeded, cut into 1-inch pieces
1 jar (7 oz) roasted red peppers, drained, coarsely chopped
2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce*
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded or grated Parmesan cheese, if desired

Steps:

  • Cook and drain spaghetti as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

Nutrition Facts : Calories 470 , CarbohydrateContent 84 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 8 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 12 g, TransFatContent 0 g

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