Very Veggie Spaghetti

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vegan4lyfe2012
vegan4lyfe2012 Posts: 1,170 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!

Replies

  • asherid
    asherid Posts: 56
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  • hunny1978
    hunny1978 Posts: 16
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    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!
  • RhineDHP
    RhineDHP Posts: 1,025 Member
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  • melindasuefritz
    melindasuefritz Posts: 3,509 Member
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    YUM
  • AleciaG724
    AleciaG724 Posts: 705 Member
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    Sounds so Delish!
  • grandmacherl
    grandmacherl Posts: 1
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    Thanks, I have everything but the nutritional yeast. Think I'll fix it tonight cuz I havent planned supper yet! Thanks again!:smile:
  • pronetocrash91
    pronetocrash91 Posts: 125 Member
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    Sounds good, thanks for sharing.
  • lsipe09
    lsipe09 Posts: 6
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    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!
  • lovarie
    lovarie Posts: 15 Member
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    bump
  • ArtGeek22
    ArtGeek22 Posts: 1,429 Member
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    BUMPITY BUMPITY BUMP!

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