Quick & Easy Vegetable Spaghetti Recipes

Vegetarian Recipes 0 comments

Vegetable noodles are healthy noodles that are made only by mixing zucchini, mushrooms, spinach and tomatoes with noodles, have a good taste and can be cooked in about 20 minutes!

I hope this easy recipe will inspire you with simple recipes that you make every week. Everyday food is full, nutritious and delicious!

Don’t hesitate to use the things you like the most, instead of vegetables, paprika, carrots, broccoli, eggplants, etc. Let your imagination, or other items you need to use in the fridge, be your guide!

Cuisine: Vegan
Yield: Serves 3

INGREDIENTS

  • 1 can (28 oz.) diced tomatoes, with juices
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 2 handfuls of spinach, or baby greens of choice
  • 1 medium yellow squash, thinly sliced and cut in half
  • 8 oz. pasta of choice (I used quinoa linguini pasta)
  • mineral salt & cracked pepper to taste
  • 8 oz. mushrooms, sliced (I used baby bella)
  • almond parmesan, to serve
  • 1 medium zucchini, thinly sliced and cut in half
  • 1 onion, thinly sliced
  • 1 teaspoon dried oregano
  • 2 – 3 garlic cloves, minced

DIRECTIONS

  1. Pasta : Follow package instructions for cooking pasta of your choice. Put aside.
  2. Vegetables : In a large, even pan, heat the oil over medium heat, add mushrooms, zucchini, onions, garlic, and herbs, and cook for 8-10 minutes, or until mushrooms and zucchini become soft and continue to stir. Add tomatoes and cook until cooked. Stir the spinach until it wilts. Seasonings.
  3. Assembly : Place vegetables on a bed of pasta and sprinkle with almonds and almond flour.
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Quick & Easy Vegetable Spaghetti Recipes


  • Author: T B R I C K
  • Yield: 3 1x

Description


Scale

Ingredients

  • 1 can (28 oz.) diced tomatoes, with juices
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 2 handfuls of spinach, or baby greens of choice
  • 1 medium yellow squash, thinly sliced and cut in half
  • 8 oz. pasta of choice (I used quinoa linguini pasta)
  • mineral salt & cracked pepper to taste
  • 8 oz. mushrooms, sliced (I used baby bella)
  • almond parmesan, to serve
  • 1 medium zucchini, thinly sliced and cut in half
  • 1 onion, thinly sliced
  • 1 teaspoon dried oregano
  • 23 garlic cloves, minced

Instructions

  1. Pasta: Follow package instructions for cooking pasta of your choice. Put aside.
  2. Vegetables: In a large, even pan, heat the oil over medium heat, add mushrooms, zucchini, onions, garlic, and herbs, and cook for 8-10 minutes, or until mushrooms and zucchini become soft and continue to stir. Add tomatoes and cook until cooked. Stir the spinach until it wilts. Seasonings.
  3. Assembly: Place vegetables on a bed of pasta and sprinkle with almonds and almond flour.
  4. Service 3
  5. Storage: The remaining food can be stored in the refrigerator in a closed container for 5-6 days.

Notes

If necessary, fry the onions and garlic for five minutes, then add the other ingredients, then fry until soft. This is usually done in recipes, but it is “lazy pasta”, and the part I cut works well, at least I think it’s good!

Keywords: Quick & Easy Vegetable Spaghetti Recipes

 

 

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