Southern Garden Veggie Meatless Spaghetti
Looking for a wholesome, delicious, and easy Southern-inspired meal that's perfect for any night of the week? This Southern Garden Veggie Meatless Spaghetti is the answer! 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.
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!