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Meatless Spaghetti

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Total Time
Prep: 25 min. Cook: 1 hour

By Taste Of Home Editorial Team

Recipe by Barbara Njaa, Nikiski, Alaska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.—Barbara Njaa, Nikiski, Alaska

Test Kitchen Approved

Meatless Spaghetti

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Prep Time 25 min
Cook Time 1 hour
Yield 14 servings

Ingredients

  • 6 garlic cloves, minced
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 6 small zucchini, chopped (about 2 pounds)
  • 1 medium green pepper
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 4 beef bouillon cubes or 2 vegetable bouillon cubes
  • 1 cup hot water
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon brown sugar, optional
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley flakes
  • 1 teaspoons salt, optional
  • 1/2 teaspoon pepper
  • 2 pounds spaghetti, cooked and drained
Text Ingredients

Directions

  1. In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
  2. Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

Nutrition Facts

1 cup: 102 calories, 5g fat (0 saturated fat), 0 cholesterol, 624mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

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