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Vegetable Spaghetti Sauce Recipe

This incredibly flavorful and budget-friendly vegetarian spaghetti sauce from Cornell Cooperative Extension is a kitchen staple! Transform ordinary pasta nights with its rich, savory depth. Use it as a base for lasagna, a vibrant topping for chicken, or a classic spaghetti sauce with ground beef. Freezes beautifully for future meals. Prepare to be amazed by its versatility!

Prep Time 20 mins
Cook Time 140 mins
Calories 93.8 kcal
Protein 7g
Rating 4.7 (3 Reviews)
Vegetable Spaghetti Sauce 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetable Spaghetti Sauce

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How to Make Vegetable Spaghetti Sauce

  1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat.
  2. Add 1 medium zucchini (diced), 1 medium onion (chopped), 1 medium carrot (diced), and 2 cloves garlic (minced).
  3. Cook for 10 minutes, stirring frequently, until onions are tender.
  4. Crush 28 ounces canned tomatoes by hand or with a potato masher.
  5. Add crushed tomatoes, 1 (14.5 ounce) can tomato sauce, 8 ounces cremini mushrooms (sliced), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the cooked vegetables.
  6. Cover and simmer for 2 hours, or until the sauce has thickened, stirring occasionally.
  7. **For Beef and Vegetable Sauce Variation:** Brown 1/2 pound lean ground beef in a separate skillet until crumbly. Drain excess fat before adding to the cooked vegetable sauce in step 5. Continue with step 6.
  8. Serve over your favorite pasta, with chicken, or as a lasagna filling. Makes 8 servings.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

34g

Fat

2g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Sauces Condiments Etc Vegetables Easy Vegetarian Dietary Carrots Onions Tomatoes 4 Hours Or Less