Vegetarian Spaghetti

READY IN: 30mins
Recipe by ellie_

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

Top Review by Dreamer in Ontario

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.

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)


  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.

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