Tips and ideas for vegetarian spaghetti

Do you think spaghetti cannot be delicious and tasty without meat? Don’t have any ideas for vegetarian spaghetti? You are definitely wrong!

Tips and ideas for vegetarian spaghetti

With an abundance of diverse vegetables and rich sauce, there are plenty of ideas for vegetarian spaghetti that can appeal not only to vegetarians, but will also satisfy and fill up everyone who could not imagine spaghetti without meat. It is also a quick meal that you can freeze and serve later.

Most children are usually fond of spaghetti; that is why you can make it feeling free to use any ingredients and spices you want: such as garlic, oregano, parsley, kinds of cheeses and a diversity of seasonal vegetables that are very beneficial for health.

They are really yummy and tasty tempting you to eat it more and more. With rich and flavourful tomato sauce, there’ll be clean plates all round!

Here are two easy ideas for vegetarian spaghetti recipes that you will learn today.

Vegetarian spaghetti – Recipe 1.
Ingredients: 1 package spaghetti, 1 cup chopped onion, 1/2 cup chopped celery, 1 teaspoon garlic powder, 3 tablespoons of oil, 1 jar meatless spaghetti sauce, 1 can diced tomatoes with garlic and onion, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, 1/4 cup grated Parmesan cheese.
Boil spaghetti according to package directions. Meanwhile, in a large pan, sauté the onion, garlic powder in oil until tender. Add the spaghetti sauce, tomatoes, sugar, salt, oregano.
Bring to boil; cover, and simmer for 10 minutes. Drain spaghetti then top with sauce and cheese.

Tips and ideas for vegetarian spaghetti 2

Vegetarian spaghetti – Recipe 2.
Ingredients: 1 tablespoon olive oil, 1 large chopped onion, 2 crushed garlic cloves, 2 chopped medium zucchini, 1 medium chopped eggplant, 2 chopped large tomatoes, 700 g bottle Italian tomato pasta sauce, 300 g broccoli cut into small florets, 375 g dried spaghetti pasta, parsley and pepper.
1. Heat the oil in a large pan adding the garlic and onion and cook for 5 min. Add zucchini and eggplant and stir for another 5 min.
2. Add tomato, pasta sauce, and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low and for 20 min cook covered. Then add broccoli, and cook uncovered for 10 minutes.
3. Following packet directions boil the pasta in salted water until tender. Drain.
4. Divide pasta between bowls. Top with vegetable sauce. Add parmesan cheese.

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