vegetarian spaghetti

Vegetarian Zucchini Spaghetti w/ Red Sauce &amp; Mushrooms

zucchini

Ragu Thick and Hearty Traditional Sauce

mushrooms

spinach

grape tomatoes

Tbsp crushed pine nuts

Spiralize the zucchini.

Cook the zucchini noodles in 1/2 cup of water until soft. Drain and rinse with cold water.

Sauté the mushrooms. Once the mushrooms have reduced, add in the sauce, spinach, and grape tomatoes Cook until the sauce is thoroughly heated.

When ready to eat, add the zoodles to the sauce mixture.

Serve in pasta bowls and garnish with crushed pine nuts. Enjoy!

Seasonal vegetables get front-row attention in this vegetarian spaghetti with wine sauce. A versatile, vegetarian weeknight meal in 30 minutes with grilled or roasted veggies that you can make ahead.

Vegetarian Spaghetti with Wine Sauce (30 Minutes)

olive oil

salt and black pepper

dry spaghetti, Note 1

garlic

red pepper flakes (medium spicy) (optional)

white wine (e.g. Sauvignon Blanc, Pinot Grigio or Chardonnay)

butter ((or vegan butter))

kosher salt (start

ground pepper

Parmesan cheese, Optional

parsley

HEAT GRILL to Medium-high to High heat (about 475-500F/246-260C).  Spray grill basket with oil. Note 2 for option with no grill or grill basket.

GRILL VEGETABLES (see Note 2 to roast veggies): Place chopped vegetables in grill basket. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly. Place basket directly on grill for 9-12 minutes, stirring occasionally, until veggies are slightly charred and tender the way you like them. I find if your basket is on the smaller side, the vegetables may take a bit longer to cook. Set aside.

BOIL PASTA: Boil pasta in salted water according to package directions. Drain AND reserve 1/2 cup/188 ml pasta water to thin it to the consistency you like, especially if you are adding Parmesan. TIP: Try to time cooking the pasta to be ready when sauce is ready. If not, set aside and keep warm.

MAKE SAUCE:  While pasta is boiling and veggies are grilling, heat oil on medium-high in a large pan or skillet. Add garlic and chili flakes and stir for a minute. Add the 1/2 cup of wine (118 ml), salt and pepper. Cook for 2-3 minutes. Turn off heat. Add butter in pieces and stir just until melted.

ASSEMBLE AND SERVE:  Add pasta and toss. Add Parmesan cheese if using (reserving a little for passing if desired). Use reserved pasta water to thin it out if needed. Add parsley and grilled vegetables. Toss all together. Taste and adjust seasonings. Serve.

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Top 2 vegetarian spaghetti recipes from across the web

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Vegetarian Zucchini Spaghetti w/ Re...

Vegetarian Spaghetti with Wine Sauc...

The most viewed vegetarian spaghetti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine