Скачать или смотреть Vegetable Spaghetti | Pasta Loaded with Veggies | PlantBased & More

Load up on vegetables with this pasta dish! We used corn, carrots, zucchini, green beans, and plant-based sausage to replace ground meat, but you can also use whatever's left in the fridge like eggplant, broccoli, green peas! Trust us, these come together very well with its perfectly seasoned tomato sauce and plant-based cheese!

INGREDIENTS:
2 cups tomato sauce
14.5 oz. diced tomatoes
250g spaghetti, or pasta of choice
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup carrots, diced
1 cup green beans, chopped
1 cup corn
1/2 cup zucchini, diced
3 cloves garlic, chopped
1 onion, chopped
1/2 cup celery, chopped
About 1/4 tsp each, Italian Seasoning, Basil, and Oregano
Reserved Pasta Water (about 1 cup)
Plant-based Cheese, to top (we used Daiya)
Plant-based Sausage (optional)

Procedure:
1 In a large pan or pot, over medium high heat, add oil. Once hot, add the sausage until brown, about 3 minutes. Add the onion and cook until translucent about 1 minute. Add the celery and cook for another minute. Add the carrots, garlic, green beans, bell peppers, zucchini, and the seasonings (Italian Seasoning, Basil, and Oregano). Season with salt and pepper and mix to combine.

2 Pour in the diced tomatoes and cook for 5 minutes to soften the veggies. Add the tomato sauce and let simmer for 20 minutes.

3 Add pasta water, 1/4 cup at a time, with occasional stirring. Check if veggies are tender, then add 1/4 cup more. Cover and let simmer for 5 more minutes.

4 Set aside about 2 cups of the sauce for topping later. Add cooked pasta to the pot and mix gently to combine. Set oven to 350 degrees.

5 Spread sauce in a 9x9 inch pan. Add pasta with the sauce and top with shredded cheese. Broil for 10 minutes until cheese has melted.