Easy Vegetarian Spaghetti Recipe

Vegetarian Spaghetti

vegetable spaghetti Quick and easy: If you are looking for a spaghetti recipe but don’t want to include meat, then I recommend you go for this one.

Rather than using chickpeas, feel free to add some fried mushrooms and a small amount of vegetable stock as well. Also, feel free to use organic ingredients wherever possible.

Ingredients

1 package spaghetti (approximately 16 oz)

1 jar spaghetti sauce, meatless (26 oz)

½ cup fresh celery, chopped

14 ½ oz canned diced tomatoes with garlic and onion, undrained

1 cup onion, chopped

3 tablespoons canola oil

1 can chickpeas or garbanzo beans (15 oz), rinsed & drained

1 bay leaf

½ teaspoon oregano, dried

1 teaspoon garlic powder¼ cup Parmesan cheese, grated

1 teaspoon sugar

½ teaspoon salt

Directions

1. Prepare the spaghetti per the directions mentioned on the package. Once done; drain it well.

2. In the meantime, over moderate heat in a large skillet; heat up the oil until hot and then, sauté the onion with garlic powder and celery until tender, for a couple of minutes.

3. Add in the spaghetti sauce followed by tomatoes, beans, sugar, bay leaf, oregano and salt.

4. Bring the mixture to a boil, over moderate heat. Once done; decrease the heat, cover & let simmer for 7 to 10 minutes; discarding the bay leaf. Serve the cooked spaghetti; topped with the cheese & prepared sauce.

Nutritional Value: kcal: 511, Fat: 11 g, Fiber: 8 g, Protein: 17 g