Veggie Spaghetti

After having a rather large Mother’s day brunch, I was in need of a light and savory dinner. This sort of dish is very customizable and you can any of your favorite sauce recipes! For the “noodles” I shredded up carrots and zucchini and left them raw; then I made a simple marinara sauce. Lastly, I topped it with a bit of nutritional yeast for the supplemental value as well as the savory taste.

Simple Marinara Sauce:

1 Tbsp. Olive Oil

2-3 Cloves of Garlic (minced)

1 Small Onion (diced)

3 Tomatoes (chopped)

One 15 oz. Can of Tomato Sauce

2 tsp. Italian Seasoning

1 tsp. Red pepper

Pinch of salt


Saute garlic and onion in the olive oil over medium heat until the onion turns clear. Add in fresh tomatoes and let simmer for 5 minutes, stirring occasionally. Next, add in tomato sauce, herbs, and red pepper and simmer 10-15 minutes until it thickens a bit and add salt to taste. Pour over pasta/vegetables or use in any italian dish requiring marinara.


3 Comments on “Veggie Spaghetti

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