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    You are in: Home / Recipes / Vegetable Spaghetti Sauce Recipe
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    Vegetable Spaghetti Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Domestic Goddess's Note:

    This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.

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    Units: US | Metric


    1. 1
      In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
    2. 2
      Add the onion, carrots, zucchini, and red pepper flakes.
    3. 3
      Saute/cook vegetables for 4 minutes; stirring often.
    4. 4
      Then add the green bell peppers, and cook for 3 minutes more; stirring often.
    5. 5
      Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
    6. 6
      When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
    7. 7
      Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
    8. 8
      *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

    Ratings & Reviews:


    Nutritional Facts for Vegetable Spaghetti Sauce

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 144.8
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 1.2 g
    Cholesterol 2.0 mg
    Sodium 427.0 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 4.2 g
    Sugars 12.2 g
    Protein 3.3 g

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