Vegan Spaghetti (With Hidden Veggies)
Vegans and non-vegans alike, this spaghetti recipe will blow your mind. With added fiber from the sneaky addition of shredded carrots and zucchini, this quick and easy dinner is a nutritious, healthy choice for a weeknight meal. For added protein, consider using chickpea pasta (my favorite is Banza spaghetti), or for non-vegan folks, consider adding a lean protein such as chicken or ground turkey. This meal will stay good in your fridge for at least 3-4 days, making it a great choice for healthy meal prep as well. Happy cooking!
Vegan Spaghetti (With Hidden Veggies)
Tasty vegan spaghetti with sneaky added vegetables.
Ingredients
- 1 cup of pasta (150g)
- 1/2 cup tomato basil sauce (130g)
- 4 tablespoons of red kidney beans (60g)
- 2 tablespoons of mushrooms (40g)
- 2 tablespoons of carrots (40g)
- 2 tablespoons of zucchini (40g)
- ¼ medium-sized white onion
- 1 garlic clove
- Basil to taste, optional
Instructions
Preparation
- Cut the mushrooms and onions into small pieces.
- Grate the carrots and zucchini.
- Mince the garlic.
- Rinse the beans thoroughly.
The cooking process
- Begin by heating a pan with a drizzle of olive oil. Add the minced garlic and finely chopped onion, sautéing them together for about 2 minutes until they release their delightful aroma.
- Add the mushrooms, carrots, and zucchini to the pan. Allow them to cook for 4-5 minutes.
- Pour the pasta sauce into a saucepan, and add the red kidney beans. Give everything a gentle but thorough mix, reducing the heat to low, and let it simmer for 30 minutes. Season with a pinch of salt and pepper to taste.
- While your sauce is simmering, cook the pasta in a separate pot according to the package instructions.
- Serve! (And maybe add some basil if you’re into that)
This plant-based dinner is one of my favorite fast dinners after a long day. Add this to your weekly rotation for simple meal prep or a quick dinner!
