Vegetarian Spaghetti

Submitted 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"

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 6

ingredients

• 283.49 g vegetables, crumbles
• 14.79 ml olive oil
• 1 zucchini, peeled and minced
• 8 mixed mushrooms, diced
• 283.49 g package frozen mixed vegetables
• 14.79 ml Worcestershire sauce
• 4.92 ml salt, divided
• 9.85 ml pepper, divided
• 14.79 ml dried basil (see note in description)
• 14.79 ml dried oregano
• 2.46 ml nutmeg, ground
• 2.46 ml cayenne pepper
• 453.59 g pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
• 453.59 g jar salsa (I used medium heat salsa)
• 2.46 ml sugar substitute (Splenda)
• 340.19 g 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.

Reviews

[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.

 

[januarybride]

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.