SPAGHETTI MADE FROM VEGETABLES RECIPES

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add 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. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• 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 up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. 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.

Steps:

• In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
• Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
• Stir in 3 tablespoons margarine until melted.
• Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
• Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.