Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

  • 10 ounces vegetables, crumbles
  • 1 tablespoon olive oil
  • 1 zucchini, peeled and minced
  • 8 mixed mushrooms, diced
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt, divided
  • 2 teaspoons pepper, divided
  • 1 tablespoon dried basil (see note in description)
  • 1 tablespoon dried oregano
  • 12 teaspoon nutmeg, ground
  • 12 teaspoon cayenne pepper
  • 16 ounces pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
  • 1 (16 ounce) jar salsa (I used medium heat salsa)
  • 12 teaspoon sugar substitute (Splenda)
  • 12 ounces whole-wheat spaghetti (or your favorite pasta)
  • parmesan cheese (optional)

Directions

  1. Prepare pasta according to package directions while preparing sauce.
  2. 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).
  3. Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
  4. Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.
Most Helpful

DD and I loved this sauce. I used macaroni rather than spaghetti. Any pasta would be good. I loved the spiciness that the salsa added. I would never have thought to add salsa to a spaghetti sauce. The sauce is very thick and I would probably add some tomato sauce or water as a previous reviewer did next time I make this.

Dreamer in Ontario September 13, 2011

WOW was this good!!!! I made it at lunchtime hoping the flavors would come together by dinner tonight, but i have to tell you that it tastes great right away! I made it as written, but subbed fresh carrots and green peppers for the frozen mixed veggies. I ended up adding 8 oz tomato sauce and about 1/2 cup water in the end because it was SO thick. Made for Veggie Swap May 2010. UPDATE: my hubby and I were raiding the fridge for lunch on Saturday and he chose the leftover spaghetti.. .and he's not a noodle guy. . . and he likes "meat" in his red sauce. . .it's that yummy.

JanuaryBride May 24, 2010