HOMEMADE MEATLESS SPAGHETTI SAUCE
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.
Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
MEATLESS SPAGHETTI CASSEROLE
Make and share this Meatless Spaghetti Casserole recipe from Food.com.
Provided by JenniferK2
Categories Spaghetti
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
- Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
- Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
- Cover; bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 341, Fat 16.6, SaturatedFat 8.9, Cholesterol 50, Sodium 752.1, Carbohydrate 28.7, Fiber 1.2, Sugar 8.3, Protein 18.9
MEATLESS SPAGHETTI
This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.-Barbara Njaa, Nikiski, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- 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. , 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 : Calories 102 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
MEATLESS - VEGGIE SPAGHETTI
A healthy yet tasty way to eat spaghetti without the pasta , meat or bad carbs. This is my personal favorite that I eat when the rest of the family is eating it their way. I do not agree with the sodium levels that this site has calculated. Total sodium is to be divided by the serving numbers.
Provided by Poohrona
Categories One Dish Meal
Time 1h45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 21
Steps:
- In frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
- In large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
- Bring to a boil, reduce to low and simmer until veggies are done. (i like my veggies with a little crunch left in them. Here you can cook to desired tenderness).
- In a pot, bring salted water to boil. Enough to cover spaghetti squash.
- Cut squash in half and scoop out seeds then drop carefully into boiling water.
- Boil approximately 20-25 minutes until inside meat is tender.
- Remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
- Pour sauce over squash and garnish with Parmesan cheese.
Nutrition Facts : Calories 138.6, Fat 8.2, SaturatedFat 1.1, Sodium 1190.3, Carbohydrate 16.6, Fiber 4, Sugar 8.5, Protein 2.8
MEATLESS SPAGHETTI PIE
I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!
Provided by HEP MEP
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss hot spaghetti in large bowl with the butter.
- Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
- Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
- Bake approximately 10 minutes in a 350* oven.
- Remove from oven and spread ricotta evenly over crust, but not to the edge.
- Top with spaghetti sauce.
- Bake uncovered for about 20 minutes at 350*.
- Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
- Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
- Cool 10 minutes before cutting.
Nutrition Facts : Calories 580, Fat 27.6, SaturatedFat 15.2, Cholesterol 182.2, Sodium 792, Carbohydrate 52.7, Fiber 2.1, Sugar 7.3, Protein 29.2
MEATLESS SPAGHETTI SAUCE
Serve over prepared spaghetti noodles or spaghetti squash. From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN.
Provided by BeccaB3c
Categories Sauces
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium fry pan, over medium heat, saute onino and garlic in safflower oil until onions become transparent.
- Add remaining ingredients and simmer 45 minutes or until lentils are tender.
Nutrition Facts : Calories 69.8, Fat 1, SaturatedFat 0.1, Sodium 10, Carbohydrate 12, Fiber 3.9, Sugar 4.1, Protein 3.3
VEGETARIAN SPAGHETTI
Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce -- first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn't have so I subbed 1 T basil and 1 T oregano
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare pasta according to package directions while preparing sauce.
- In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
- Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
- Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.
More about "meatless spaghetti food"
30 BEST HEALTHY MEATLESS PASTA RECIPES
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Author Carl HansonPublished Apr 1, 2020Estimated Reading Time 5 mins
- No-Cream Pasta Primavera. "Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne," says amanda1432.
- Fettuccine with Creamy Roasted Beet Sauce. "Delicious. We made it with coconut milk instead of the cream, and it gave it a wonderful flavor. We will make it again," DaleK writes.
- Vegan Avocado Pasta with Blackened Vegetables. "This recipe is bright, creamy, salty, and slightly burned and crunchy," says Ruthie Higbee. "It's a delightful sensory experience, and also kind of healthy, if you believe in that sort of thing!
- Peanut Noodles. "A really easy recipe that tastes equally good served hot, warm, or cold," says Maureen Cram. "Fettuccini or spaghetti both work great!"
- Spinach Cheese Manicotti. "My husband says this dish is restaurant quality," says Ernie. "It can be made ahead and kept in the refrigerator overnight.
- Lo Mein Noodles. "This was a blend of multiple lo mein recipes I found," says SarBetEns. "Add your favorite meat for a main dish, or make as a side dish to your favorite homemade Chinese dinner.
- Quick Vegetarian Pasta with Zucchini and Yellow Squash. This delicious vegetarian pasta dish features yellow squash, zucchini, and lots of fresh parsley.
- Korean Glass Noodles (Jap Chae) "The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, glass noodles," says grk_tigris.
- Butternut Squash Lasagna. "Lasagna, with its delicious layers, can take a while to put together, but it's always worth it," says rachaefia. "This warm vegetarian version is a comfy dinner any day of the week."
- Zucchini Linguine. The key to this recipe is using grated zucchini. You'll saute the zucchini with garlic and toss it with pasta, a little Cheddar cheese, and plain yogurt.
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