Meatless Spaghetti Sauce

May 3, 2016




We have had a loaf of french bread sitting on our counter for about a week, and I was just at a loss for what to do with it until Andrew mentioned he hadn’t had pasta for a week. What a travesty! So we decided to whip up some vegetarian spaghetti sauce, because you know, Meatless Monday. I think this was the very first meal I ever made – well, except alfredo and with chicken. So totally different, but it did have pasta and cheesy bread. For me, the pasta is just a way to justify eating the bread. I will often just have the sauce over some vegetables, because otherwise you are looking at a lot of carbs and not much else.

This sauce is a new recipe and it is AMAZING! Even Andrew, who would rather eat his pasta plain (Weird, right?), approved. It has just the right amount of zing from the garlic, and it’s totally fresh, way better than anything you can get from a jar. Packed with mushrooms, onions, and green peppers, you’ll also get a hefty dose of veggies in the process!

Thanks for stopping by!

Emmy Lou Lou

Vegetarian Spaghetti Sauce

  • Servings: 6
  • Time: 30 Minutes
  • Difficulty: Easy
  • Print

• 8 Ounces fresh mushrooms, sliced
• 1 Small yellow onion, chopped
• 6 Cloves garlic, minced
• 1 Green pepper, chopped
• 1 Tablespoon olive oil
• 30 Ounces tomato sauce, no salt added
• 6 Ounces tomato paste, no salt added
• 3 Teaspoons basil (fresh is best, but you can also use dried)
• 2 Teaspoons dried parsley
• 1 Teaspoon salt
• ½ Teaspoon crushed rep pepper flakes
• ¼ Teaspoon fresh black pepper

• In a medium sized saucepan, heat olive oil over medium high heat.
• Add onion and garlic, cook for about 2 minutes.
• Add mushrooms and green pepper, cook until mushrooms darken and onions are transparent.
• Pour tomato sauce and tomato paste into the pot, bring to a boil.
• Reduce heat. Add basil, parsley, salt, red pepper flakes, and black pepper.
• Simmer for 20 minutes.
• Serve over whole-wheat pasta or vegetables.

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