Veggie Spaghetti Recipe

Name: Veggie Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 200 g fetucini 98% fat free pasta; 250 g tomato sauce; 1 cup sliced mushroom; ½ cup diced carrot; ½ cup diced chayote; ½ cup apple juice; 3 tablespoons honey; 1 cup diced ripe tomatoes; 2 tablespoons minced garlic; 3 tablespoons minced red bell peppers; olive oil; salt and pepper

Servings: persons

200 g fetucini 98% fat free pasta
250 g tomato sauce
1 cup sliced mushroom
½ cup diced carrot
½ cup diced chayote
½ cup apple juice
3 tablespoons honey
1 cup diced ripe tomatoes
2 tablespoons minced garlic
3 tablespoons minced red bell peppers
olive oil
salt and pepper

1
Procedure for pasta:.
2
Boil 500ml of water with 3tbsp salt and 1/2 half cup of olive oil.
3
Add the pasta.
4
Cook for 10mins.
5
until cooked to right texture.
6
Drain and set aside.
7
Procedure for sauce:.
8
Saute garlic and bell pepper in olive oil on low heat.
9
Add the tomatoes.
10
Stir until tomatoes are very soft.
11
Add carrots, chayote, and apple juice.
12
Simmer for 5mins.
13
Stir in honey and mushroom.
14
Simmer again for 10mins.
15
Add salt and pepper to taste.
16
Add tomato sauce.
17
Stir the mixture and set aside.
18
Serve pasta with the vegetable sauce.
19
enjoy.
20
You can pair it with wheat bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g fetucini 98% fat free pasta, 250 g tomato sauce, 1 cup sliced mushroom, ½ cup diced carrot, and more.

Yes, Veggie Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Spaghetti

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