Vegetarian Spaghetti Sauce

There’s something so comforting about a bowl of warm spaghetti, especially when it’s topped with a homemade Vegetarian Spaghetti Sauce. I remember the first time I made this sauce; it was a rainy Saturday afternoon, and I was craving something hearty yet light. As I chopped fresh vegetables and let them simmer on the stove, the rich aromas filled my kitchen, making it feel like a cozy little Italian trattoria. This sauce is not only flavorful but also incredibly easy to whip up, making it perfect for busy weeknights or leisurely weekends.

Vegetarian Spaghetti Sauce Shopping List

When it comes to the ingredients for this Vegetarian Spaghetti Sauce, simplicity is key. Each component plays a role in creating a symphony of flavors that’ll delight your taste buds. You’ll find that the fresh vegetables meld together beautifully, creating a rich sauce that is both hearty and wholesome.

• 2 tablespoons of olive oil – This is your base for sautéing the vegetables, adding a nice depth of flavor.
• 1 small onion, diced – A classic flavor base that adds sweetness when sautéed.
• 2 cloves of garlic, minced – Brings an aromatic essence to the sauce.
• 1/2 cup of carrot, grated – Adds sweetness and a subtle crunch.
• 1 small zucchini, diced – Light and nutritious, it helps bulk up the sauce.
• 1/4 green pepper, diced – A pop of color and flavor that brightens the dish.
• 14.5 oz. can of diced tomatoes – The heart of any spaghetti sauce, providing that rich tomato flavor.
• 1 can of tomato paste – Thickens the sauce and intensifies the tomato flavor.
• 2 cups of V8 juice – I used low-sodium for a healthier twist.
• 1 tablespoon of dried basil – Adds a fragrant and aromatic note.
• 1 teaspoon of dried oregano – Complements the basil and adds depth.
• 1 large bay leaf – Infuses the sauce with a subtle earthiness.
• 1 1/2 tablespoons of sugar – Balances the acidity of the tomatoes.
• Salt & pepper to taste – Essential for seasoning.

How to Cook Vegetarian Spaghetti Sauce

Cooking your own sauce can be a rewarding experience. Just follow these simple steps to create a delicious Vegetarian Spaghetti Sauce that’s bursting with flavor.

1. Begin by heating olive oil in a large nonstick skillet over medium heat. You want the oil to shimmer, indicating it’s hot enough to start sautéing.
2. Add the diced onion and sauté for about two minutes. You’ll notice the onion becoming slightly translucent, which means it’s beginning to soften.
3. Next, stir in the zucchini, carrot, and green pepper. Sauté these vegetables for about five to seven minutes. They should become tender but still retain a bit of crunch.
4. Now, add the minced garlic and cook for an additional minute. You want to wait until the garlic becomes fragrant, but be careful not to burn it!
5. Once the vegetables are perfectly sautéed, mix in the tomato paste. Stir this well to combine it with the vegetables, letting it cook for a minute to deepen the flavor.
6. Pour in the diced tomatoes and V8 juice. Stir everything together, allowing the sauce to blend harmoniously.
7. Add the dried basil, dried oregano, and the bay leaf into the mix. These spices will infuse the sauce with their aromatic flavors.
8. Bring the sauce to a boil, then reduce the heat to a simmer. Allow it to bubble gently for at least thirty minutes. This slow cooking process thickens the sauce and develops its flavors.
9. As it cooks, keep an eye on the consistency. If it thickens too much, you can add a splash of water to reach your desired runniness.
10. Finally, before serving, remove the bay leaf and season with salt and pepper to taste. Your sauce is now ready to be served over hot spaghetti!

Making Adjustments

Cooking is all about personal preference. Here are some tips to customize your Vegetarian Spaghetti Sauce just the way you like it.

• Storage: If you have leftovers, store the sauce in an airtight container in the fridge for up to four days.
• Freezing: This sauce freezes beautifully! Store it in freezer-safe containers for up to three months.
• Pairing: Serve this sauce with your favorite pasta, or try it over zucchini noodles for a low-carb option.
• Variations: Feel free to add red pepper flakes for a spicy kick or switch up the vegetables based on what you have.
• Serving Suggestions: It goes perfectly with garlic bread and a side salad for a complete meal.

Side Dish Ideas for Vegetarian Spaghetti Sauce

Pairing your Vegetarian Spaghetti Sauce with the right sides can elevate your meal. Here are some ideas to consider:

• Garlic Bread: A classic combination, crispy garlic bread is perfect for soaking up any leftover sauce.
• Green Salad: A refreshing side salad with a light vinaigrette balances the richness of the sauce.
• Roasted Vegetables: Oven-roasted vegetables bring additional flavors and textures to your meal.
• Stuffed Breadsticks: For a fun twist, serve with cheesy stuffed breadsticks for added indulgence.
• Antipasto Platter: Create a colorful antipasto platter as a starter, featuring olives, artichokes, and cheeses.
• Seasonal Fruit: A platter of seasonal fruits makes for a sweet and refreshing dessert after your hearty meal.

FAQ

Conclusion

The Vegetarian Spaghetti Sauce is truly a comforting dish that brings warmth and joy to any table. With its fresh ingredients and easy preparation, it’s a recipe you won’t want to miss. I encourage you to try making this sauce yourself; I promise you’ll love the result. It’s perfect for family dinners or any occasion where good food is cherished.

Vegetarian Spaghetti Sauce

The ultimate comfort food, this Vegetarian Spaghetti Sauce is bursting with fresh flavors and is perfect for an easy weeknight dinner. Packed with vibrant vegetables, it's healthy and satisfying, making it a must-try recipe for your dinner table tonight!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup carrot, grated
• 1 small zucchini, diced
• 1/4 green pepper diced
• 14.5 oz. diced tomatoes 1 can
• 1 can tomato paste
• 2 cups V8 juice I used low sodium
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 large bay leaf
• 1 1/2 tablespoons sugar
• salt & pepper to taste

Equipment

• Large Pot
• Cutting Board
• Skillet
• Saucepan
• Grater
• Wooden Spoon
• Mixing Bowl

Method

 

1. Heat olive oil in large nonstick skillet over medium heat. Saute onions for 2 minutes. Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes. Stir in garlic until fragrant, another minute or so.
   Mix tomato paste into sauteed vegetables and then pour in remaining ingredients for the sauce. Bring to boil and then reduce to simmer.
   Cover and cook for 30 minutes or longer if need be. The sauce will thicken, so thin out with a little water if you like it runny.
   Serve with hot spaghetti and parmesan cheese.

Notes

• Storage: If you have leftovers, store the sauce in an airtight container in the fridge for up to four days.
• Freezing: This sauce freezes beautifully! Store it in freezer-safe containers for up to three months.
• Pairing: Serve this sauce with your favorite pasta, or try it over zucchini noodles for a low-carb option.
• Variations: Feel free to add red pepper flakes for a spicy kick or switch up the vegetables based on what you have.
• Serving Suggestions: It goes perfectly with garlic bread and a side salad for a complete meal.

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