Very Veggie Spaghetti
Options
![vegan4lyfe2012](https://dakd0cjsv8wfa.cloudfront.net/images/photos/user/2925/d2cf/c2b0/b99a/6981/a52c/5aa6/88b26a01ad7370e86b57b5b28813282b43b4.jpg)
vegan4lyfe2012
Posts: 1,171 Member
in Recipes
I am just amazed at how awesome I've been feeling for the past week without giving in to sugar or salt (junk food) cravings. And here I sit at work...at 3:45pm and no hunger pangs at all! I usually get REALLY hungry around 2pm. My Very Veggie Spaghetti really keeps me full! If anyone is interested in the recipe, here it is:
Very Veggie Spaghetti
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
1 lb Whole Wheat Spaghetti, cooked according to package instructions
Nutritional Yeast (optional)
Warm large sauce pan on medium heat and add oil. Allow to warm for a few seconds, then add onion and sauté about 5 to 8 minutes, until onions are transluecent. Add all remaining ingredients except spaghetti, stir to combine and cook for 15 minutes.
Serve 1 cup of pasta with 1 cup of sauce and top with 1 Tbsp of Nutritional Yeast.
Pasta - 210 calories per cup
Sauce - 105 calories per cup
Nutritional Yeast - 20 calories per Tbsp
Hours of satisfaction for only 335 calories!
Very Veggie Spaghetti
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
1 lb Whole Wheat Spaghetti, cooked according to package instructions
Nutritional Yeast (optional)
Warm large sauce pan on medium heat and add oil. Allow to warm for a few seconds, then add onion and sauté about 5 to 8 minutes, until onions are transluecent. Add all remaining ingredients except spaghetti, stir to combine and cook for 15 minutes.
Serve 1 cup of pasta with 1 cup of sauce and top with 1 Tbsp of Nutritional Yeast.
Pasta - 210 calories per cup
Sauce - 105 calories per cup
Nutritional Yeast - 20 calories per Tbsp
Hours of satisfaction for only 335 calories!
0
Replies
-
bump0
-
BumpI am just amazed at how awesome I've been feeling for the past week without giving in to sugar or salt (junk food) cravings. And here I sit at work...at 3:45pm and no hunger pangs at all! I usually get REALLY hungry around 2pm. My Very Veggie Spaghetti really keeps me full! If anyone is interested in the recipe, here it is:
Very Veggie Spaghetti
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
1 lb Whole Wheat Spaghetti, cooked according to package instructions
Nutritional Yeast (optional)
Warm large sauce pan on medium heat and add oil. Allow to warm for a few seconds, then add onion and sauté about 5 to 8 minutes, until onions are transluecent. Add all remaining ingredients except spaghetti, stir to combine and cook for 15 minutes.
Serve 1 cup of pasta with 1 cup of sauce and top with 1 Tbsp of Nutritional Yeast.
Pasta - 210 calories per cup
Sauce - 105 calories per cup
Nutritional Yeast - 20 calories per Tbsp
Hours of satisfaction for only 335 calories!0 -
bump0
-
YUM0
-
Sounds so Delish!0
-
Thanks, I have everything but the nutritional yeast. Think I'll fix it tonight cuz I havent planned supper yet! Thanks again!0
-
Sounds good, thanks for sharing.0
-
Try using spaghetti squash instead of pasta. Poke holes all around with a fork and put in the microwave for 9 or so minutes, depending on size. Let sit for about five minutes then cut in half, scrape out the seeds and then shred the rest with a fork. It's yummy!0
-
bump0
-
BUMPITY BUMPITY BUMP!0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 392.1K Introduce Yourself
- 43.6K Getting Started
- 259.9K Health and Weight Loss
- 175.7K Food and Nutrition
- 47.4K Recipes
- 232.4K Fitness and Exercise
- 404 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.8K Motivation and Support
- 7.9K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.4K MyFitnessPal Information
- 23 News and Announcements
- 987 Feature Suggestions and Ideas
- 2.4K MyFitnessPal Tech Support Questions