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Vegetable Spaghetti Sauce recipe
Author:
Petro Neagu
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Ingredients
4
tablespoons
olive oil
1
medium carrot
grated
1
small zucchini
cubed
half a medium onion
diced
4
large mushrooms
diced
2
sweet long red peppers
diced
1
can diced tomatoes
you can use fresh tomatoes if you have
1
can tomato sauce
1
medium garlic bulb
smashed
1
teaspoon
dried oregano
2
teaspoons
fresh basil
if you don't have you cab use dry; I had some stored in the freezer
salt and pepper to taste
grated cheese as desired
250
g
= 8 oz uncooked spaghetti
Instructions
Heat oil in a skillet over medium-high heat.
Cook onions and carrots 3 to 4 minutes, stirring frequently, until tender.
Stir in mushrooms, zucchini and bell peppers.
Move vegetables into a medium large pot.
Stir in tomatoes, tomato sauce and garlic.
Cover and cook on low heat for about 30 minutes.
When done, turn heat off and add oregano and basil and stir gently.
Meanwhile cook and drain spaghetti as directed on package.
Serve sauce over spaghetti.
Sprinkle with cheese.
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