Fresh And Easy Veggie Spaghetti

Brief and clean vegetable spaghetti that tastes so top, you received’t even comprehend it’s loaded with nutritious vegetables.

This vegetarian pasta recipe has over 1 half kilos of vegetables. This spaghetti is so good, we could consume it each day. Soar to the clean Veggie Spaghetti Recipe or study on to see our tips for making it.

 Fresh And Easy Veggie Spaghetti
Fresh And Easy Veggie Spaghetti

Consider this as a flexible vegetarian pasta recipe that works wonders with a diffusion of vegetables so you can use some thing you've got inside the refrigerator. I love to think about this as a super manner to use up any veggie scraps left in the produce drawer.

You can even change out the spaghetti for different pasta shapes and brands. entire wheat or even gluten-unfastened pasta will paintings fantastically.

If you are searching out a low-carb pasta recipe, try our Guilt-loose Zucchini Noodles. We switch pasta with noodles made from zucchini. See how we do it the use of a spiralizer or if you don’t have one, see our guidelines for using a mandoline or vegetable peeler.

Fresh And Easy Veggie Spaghetti

INGREDIENTS :

  • 12 ounces spaghetti or pasta of choice
  • 4 tablespoons olive oil
  • 1 cup (140 grams) chopped onion
  • 2 medium zucchini, chopped (1/2 pound)
  • 2 medium yellow squash, chopped (1/2 pound)
  • 3 garlic cloves, minced (1 tablespoon)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
  • One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)
  • 2 to 3 teaspoons mushroom powder, optional, see notes
  • 5 cups (1/2 pound) spinach leaves
  • Handful fresh basil leaves, plus more for garnish
  • Salt and fresh ground black pepper
  • Parmesan cheese or nutritional yeast for serving

INSTRUCTIONS :
MAKE SAUCE:

  1. Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
  2. 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.)
  3. 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.

COOK PASTA:

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

TO FINISH:

  1. 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.

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