Vegetarian Spaghetti with Tomato Sauce and Sausage
Indulge in the comforting goodness of Vegetarian Spaghetti with Tomato Sauce and Sausage, a plant-based twist on a classic Italian favorite. This hearty recipe combines al dente spaghetti with a rich, aromatic tomato sauce infused with sautéed garlic, onions, and a medley of dried herbs like basil and oregano for an authentic depth of flavor. The star of the dish is the perfectly browned plant-based sausage, adding a satisfying, protein-packed touch. A hint of red chili flakes lends a subtle kick, while fresh parsley and optional vegetarian Parmesan cheese provide the perfect finishing touch. Ready in just 40 minutes, this wholesome, family-friendly dinner is a must-try for anyone craving a delicious meatless pasta dish that doesn’t skimp on flavor. Perfect for vegetarians and pasta lovers alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz plant-based sausage, sliced into 1/2-inch pieces
- 2 tbsp fresh parsley, chopped (for garnish)
- 0 as desired grated Parmesan cheese (optional, vegetarian-friendly)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and set it aside.
Step 2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Step 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Step 4
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red chili flakes, salt, and black pepper. Mix well to combine.
Step 5
Bring the sauce to a simmer and let it cook for 15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to reach the desired consistency.
Step 6
While the sauce is simmering, in a separate skillet, cook the plant-based sausage slices over medium heat for 5–7 minutes, turning them occasionally until browned and heated through.
Step 7
Add the cooked plant-based sausage to the tomato sauce and stir gently to combine. Let it cook together for 2–3 minutes to meld the flavors.
Step 8
Add the cooked spaghetti to the sauce and toss until the pasta is evenly coated. If needed, add a bit more of the reserved pasta water to loosen the sauce.
Step 9
Serve the vegetarian spaghetti hot, garnished with chopped fresh parsley and, if desired, a sprinkle of vegetarian Parmesan cheese. Enjoy!
Nutrition Facts
| Serving size | (1668.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1860.7 |
| Total Fat 82.7g | 0% |
| Saturated Fat 26.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 3mg | 0% |
| Sodium 5459.4mg | 0% |
| Total Carbohydrate 192.7g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 45.6g | |
| Protein 87.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 423.8mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 3178.3mg | 0% |
Source of Calories