The Greatest Most Flavoursome Vegetarian Spaghetti Food

FRESH AND EASY VEGGIE SPAGHETTI

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.

THE GREATEST, MOST FLAVOURSOME, VEGETARIAN SPAGHETTI!

Steps:

• Pour about 2T of olive oil in a deep frypan or wok, and on a very low heat, fry the first 5 ingredients (up to basil) for about 30 seconds until it becomes fragrant. Garlic burns very easily so the next step has to be ready to go.
• Before garlic burns, pour in tomatoes and stir in, turning up the heat to medium.
• Add next 5 ingredients (up to red wine), stir thoroughly, then bring to the boil. Check to see that the flavour is balanced between the salt, sugar and vinegar. it should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. eg. if it tastes like vinegar, add another 1/4 t sugar.
• Reduce to medium heat, cover and simmer for 15 minutes until reduced.
• In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (you don't need oil).
• Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp.
• Drain pasta, toss with olive oil, then serve onto plates. Top with sauce, parmesan, and cracked pepper. Bon apetit!

WALNUT & PEAR SPAGHETTI

Steps:

• Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
• Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
• Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
• Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
• Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
• Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

QUICK KETCHUP SPAGHETTI

Steps:

• Bring large pot of water to a boil. Add spaghetti, and reduce head until cooked.
• Drain spaghetti and add ketchup. Stir until coated evenly.
• Add parmesan cheese and mix until evenly coated.
• enjoy.

VEGETARIAN SPAGHETTI

Steps:

• To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
• In 1/2-inch crosswise slices, cut zucchini.
• Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
• Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
• Cover and cook on low for 4-6 hours or until vegetables are tender.
• Before ready to serve, cook spaghetti according to the package directions and drain well.
• Top each serving of spaghetti with the vegetable sauce mixture.
• Sprinkle with grated mozzarella cheese and serve immediately.

VEGETARIAN SPAGHETTI

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.