Vegetarian Spaghetti Sauce

IMG_8888_LR Don’t you love it when a vegetarian spaghetti sauce has everything you need for a healthy dinner combined together in one big ole’ pan!?  (Ok – 2 pans – counting the pasta pan).  Still – pretty darn simple.  All this hearty sauce asks of you is to chop up a few vegetables, grate a little garlic, and stir in some herbs & spices.  That’s not too much to ask right?!  Right.  Let’s do it.

This meatless sauce is a perfect way for gardeners to make delicious use of their harvest.  I used a big purple eggplant, a plump zucchini, and a bright yellow squash.  Play with your vegetable choices…perhaps mushrooms or green pepper?  To keep life simple (yes!), I used the following shortcuts:

  • Use a microplane to grate your garlic – forget the knife!
  • Use a mixed Italian Seasoning – saves you the extra time of opening and handling multiple spice jars
  • Optional: Use your slow cooker for an even easier life

Another option – if you like wine (and who doesn’t!) – is to add some of your favorite red wine during the cooking process for a richer flavor.  I didn’t have any wine this time around – but next time!

To keep our meal gluten-free, I once again used my favorite GF pasta – Tinkyada.  The texture is right on.  Never mushy!

There you go.  Super easy.  Super delicious.  Super comfort food.  And how super healthy is it to combine all these fresh vegetables in one spaghetti sauce?!  I know.  It’s real healthy.

Enjoy.  And happy cooking to you until next time.

Lisa

Vegetarian Spaghetti Sauce
 
Ingredients
  • 1 onion, diced
  • 3 garlic cloves, grated using a microplane - can you say easy!
  • 1 tablespoon olive oil
  • 1 medium eggplant, peeled and cubed
  • 1 medium zucchini, cubed
  • 1 medium yellow squash, cubed
  • 1 tablespoon tomato paste
  • 28 ounce can Italian crushed tomatoes
  • 2 tablespoons Italian Seasoning
  • Salt & Pepper to taste
  • Water to thin - I used ¾ cup
  • Tinkyada gluten-free spiral pasta
Instructions
  1. In a large sauce pan, saute the onion and garlic until soft. Add the eggplant, zucchini, and squash cooking for another 5 minutes.
  2. Add the remaining ingredients, bring to a boil, reduce heat, and simmer uncovered for about an hour. Taste for salt.

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