Savory Southern Garden Veggie Spaghetti Recipe – Hearty & Meatless
This Southern Veggie Spaghetti is the answer for weeknight dinner! Packed with vibrant vegetables, a rich, zesty tomato sauce, and perfectly cooked spaghetti, this meatless spaghetti dish offers all the comfort and flavors of traditional Southern cuisine without any meat.
Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your rotation, this Southern veggie spaghetti is sure to satisfy. Let’s dive into the recipe!
Ingredients You Will Need:
- thin spaghetti pasta
- sliced mushrooms
- diced bell pepper
- diced onion
- water
- tomato paste
- McCormick Thick & Zesty Spaghetti Sauce Mix
- oil or butter (for sautéing)
Tips:
- Vegan Option: Use plant-based butter or oil for sautéing to make this recipe entirely vegan.
- Add More Veggies: You can easily add more vegetables such as zucchini, spinach, or cherry tomatoes for extra flavor and nutrients.
- Make it Cheesy: If you’re not vegan, feel free to sprinkle some parmesan or mozzarella cheese on top for a cheesy twist.
Why You’ll Love This Southern Veggie Spaghetti Recipe:
This Southern Garden Veggie Meatless Spaghetti is the perfect combination of comfort and health. The sautéed mushrooms add a meaty texture, while the bell peppers and onions bring a sweet, savory flavor.
The McCormick Thick & Zesty Spaghetti Sauce Mix combined with tomato paste gives the sauce its bold, Southern-style richness. It’s hearty, filling, and 100% plant-based – making it an excellent option for meatless Mondays or any day of the week!
With just a few simple ingredients and a quick simmer, you’ll have a delightful plate of Southern-inspired veggie spaghetti that will transport your taste buds straight to the heart of the South. This recipe is not only delicious but also healthy, making it a go-to meal for families, vegans, vegetarians, or anyone who loves garden-fresh flavors.
Southern Garden Veggie Meatless Spaghetti
Equipment
- 1 large pot or strainer pot
- 1 large frying pan
- 1 large saucepot
Ingredients
- 1 lb thin spaghetti pasta
- 1 lb sliced mushrooms
- 1 large diced bell pepper
- 1 small diced onion
- 6 cups water
- 1 large (15 oz) can of tomato paste
- 2 packages of McCormick Thick & Zesty Spaghetti Sauce Mix
- 2 tbsp oil or butter (for sautéing)
Instructions
- Cook the Pasta:In a large pot, bring 6 cups of water to a rolling boil. Add 1 lb of thin spaghetti pasta and cook according to the package directions until al dente. Once done, drain the pasta and set aside.
- Sauté the Vegetables:While the pasta is cooking, heat 2 tablespoons of oil or butter in a large frying pan over medium heat.Add the diced onion, bell pepper, and sliced mushrooms to the pan. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
- Prepare the Sauce:In a large sauce pot, combine the sautéed vegetables, 6 cups of water, 1 large can of tomato paste, and 2 packages of McCormick Thick & Zesty Spaghetti Sauce Mix. Stir well to ensure everything is evenly incorporated.
- Simmer the Sauce:Bring the mixture to a low boil, then reduce the heat and let the sauce simmer for 20 minutes, stirring occasionally. As it simmers, the sauce will thicken and develop a rich, aromatic flavor.
- Serve and Enjoy:Toss the cooked spaghetti into the sauce pot, ensuring each strand of pasta is coated with the flavorful veggie-packed sauce. Serve hot and enjoy this Southern-inspired meatless delight!
