I’m back with a new recipe, this time it’s an All Veggie Spaghetti that I whipped up for a weekly meal prep. I had this, along with homemade black beans (which is another post on it’s own) with cilantro and lime rice bowls.
But let’s get down to this recipe, because I don’t know about y’all, but I don’t like clicking the link for a recipe and then having to read an entire thesis before the poster actually gets to the point of the post… the recipe!
So, here goes!
I started out with prepped veggies: MUSHROOMS (which were the reason I wanted to make this. I initially only wanted to use mushrooms in this recipe, but decided last minute to add the others), Onion, and Bell peppers (Green, Red, Orange and Yellow). Feel free to use whatever veggies you want… I wish I had zucchini!
I like my veggies roughly chopped, so that I can see them.
I poured maybe 2 tablespoons of Grapeseed Oil in a pot once it had heated up, and then threw in my veggies. I love the sound of anything hitting a hot pot or pan with oil on the bottom. That sizzle makes me feel like a chef! *ahhh*
I sautéed the veggies until they started to brown just a little and then I seasoned them. You can use whatever fits your tastebuds, but I used:
+ Sea salt
+ Black Pepper
+ Goya Adobo
+ Creole Seasoning
+ Italian Seasoning
Once the veggies started softening, just a little (you still want them to have some crunch to them, otherwise they lose their nutritional value) I added two heaping table spoons of garlic… I love garlic.
I forgot to mention, but the before I started cooking my veggies, I had started boiling my pasta, according to the package to al dente.
Once the veggies were slightly softened, I poured in my pasta sauce, as well as a can of diced tomatoes.
You don’t have to add these in, I added them because I wanted chunks of tomatoes in mine. Totally optional.
I let it come to a boil, then turned my heat down to low and simmered it for about 15 minutes, just to get the flavors a chance to come together. Again, I didn’t want my vegetables to cook too much because I didn’t want them to become softened. I still wanted some crunch.
Once the noodles and my sauce were done I plated it up, and had a nice lunch!
I’m still a bit on the fuller side as I type this and its been a couple of hours since I ate. This dish is very filling, yet very budget friendly (y’all can see I don’t mind using generic versions). This meal came together in about 30 minutes and that included prep time.
If you try out this recipe, please let me know how you liked it!
(Mushrooms, Onion, Bell Peppers)
(Sea Salt, Black Pepper, Goya Adobo, Creole Seasoning, Italian seasoning)
(Or any oil you choose to sauté with)
Diced Tomatoes (optional)
+ Cook pasta according to package.
+ Saute veggies in oil until a little browned, and then season, also adding garlic.
+ Once the garlic is fragrant, pour in pasta sauce, along with tomatoes (if using).
+ Stir, bring to a boil and the lower heat to low and simmer for about 15 minutes.
+ Plate it up and ENJOY!!!
Super simple, yet tastes SO GOOD!