Can you please tell me a delicious spaghetti recipe?

Question

that has NO meat in it! im a vegetearian=)

wow,thank u sooo much all the recipes sound soo delicious!!!i wanna try them ALLLLLLL lol

Answer 1

Spaghetti with Garlic, Olive Oil & Red Pepper Flakes
Serves: 4-6

1 pound spaghetti
1/2 cup extra virgin olive oil
4 whole cloves garlic, peeled
1/2 teaspoon red chile flakes or more if you like your food extra spicy
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil or fresh oregano
Salt and freshly ground pepper
Grated Romano cheese

1. Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about 8 minutes.
2. Heat the olive oil in a large high sided sauté pan over medium heat. Add the garlic and cook until lightly golden brown. Remove the garlic with a slotted spoon to a plate. Add the chile flakes to the oil and cook for 30 seconds. Carefully remove 1/4 cup of the pasta cooking liquid from the pot and add to the sauté pan with the chiles.
3. Before draining the pasta well and add to the sauté pan, tossing to coat with the oil/chile mixture. Season the pasta with salt and pepper and stir in the basil or oregano. Transfer to a platter and sprinkle with grated cheese.

Answer 2

Vegan Creamy Spaghetti Bolognese

30 min 5 min prep (serve 4-6)

1 (12 ounce) bag Morningstar Farms grillers (recipe crumbles)
1 (14 ounce) can diced tomatoes (do not drain)
1 (14 ounce) can tomato sauce
1 small yellow onion, chopped
2 tablespoons vegan cream cheese
1 1/2 tablespoons dried thyme
1 tablespoon vegetable oil
1/2 lb spaghetti

1. Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and sauté until the crumbles are defrosted and the onions are softened.
2. Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
3. While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
4. When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.



hope u like this

Answer 3

You can alter the ingredients by using less or more, add mushrooms, zucchini, eggplant or whatever! You can also use the ready made Italian seasoning from the store instead of buying basil, oregano & bay leaves. You know that Prego & Ragu and several other store bought sauces are meatless and you can't hardly beat the taste maybe even better than homemade and certainly cheaper!
4 medium onions, chopped or frozen
1-1/4 teaspoons pepper
1/2 cup vegetable oil olive oil is better
4 garlic cloves, minced
12 cups chopped peeled fresh tomatoes or canned
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
In a large heavy pot or dutch oven, saute the onions and pepper in oil until onions are tender. Add garlic, tomatoes, salt, bay leaves, oregano and basil or just the premade Italian seasoning . Simmer for 15 min., stirring occasionally. Add tomato paste and brown sugar; simmer 30 min. or longer. Remove bay leaves. Serve over pasta. Add the mushrooms or other veggies after the first 15 min. Tip whisk or stir a little water in the tomato paste before you add it to the big pot! It is thick and will blend better. If you decide to get the store bought just add the veggies in and simmer till tender.

Answer 4

Super Spaghetti

1 Tb. dry minced onion
1 Tb. dry parsley flakes
1 Tb. cornstarch
2 tsp. dry red pepper
1/2 tsp. salt
1/4 tsp. minced garlic
1 tsp. sugar
3/4 tsp. Italian seasoning

Mix spices together and place on a square of foil. Fold up and place in a sealed bag. Place a bag of spaghetti noodles, the spice packet, and these instructions in a gift bag: "For a delicious spaghetti dinner, brown 1 lb. Ground beef (if desired). Add 2 (8-oz) cans tomato sauce, 1 (6-oz) can tomato paste, and 2-3/4 c. water. Stir in the seasoning packet and simmer for 30 minutes. Serve over cooked pasta."

Answer 5

Onion Spaghetti:

INGREDIENTS

* 2 tablespoons olive oil
* 4 large onions, sliced
* 2 cloves garlic, crushed
* 1 tablespoon tomato paste
* 1 (14.5 ounce) can whole peeled tomatoes
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh basil
* 1/4 cup water
* 1 pound spaghetti

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
2. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Toss sauce with hot pasta.

Answer 6

Ingredients:
1 package Spaghetti sauce mix
8 ounces tomato sauce
1 cup Water
4 Zucchini
1 small Eggplant
1 small Green pepper, diced
3 medium Tomatoes, chopped
1/2 teaspoon Salt
1/4 pound Mozzarella cheese, grated

Directions:

In crockpot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters.

Add zucchini, eggplant, green peper, tomatoes, and salt to spaghetti sauce. Cover and cook on low for 4 to 6 hours or until vegetables are tender. Serve over hot cooked spaghetti noodles

* This stuff is amazingly good! My cousin made it for her dinner party, and it was great! I hope you enjoy it :)

(she emailed me the recipe and said she got it off this site)

Answer 7

VEGETARIAN SPAGHETTI SAUCE

1 lg. onion, chopped
12 fresh mushrooms, chopped
3 tbsp. butter or olive oil
1/2 tsp. instant minced garlic
1/2 tsp. oregano
1 tsp. basil
1 tsp. mint leaves
2 to 3 bay leaves
1/2 tsp. sugar
Salt & pepper to taste
1 (28 oz.) can pear tomatoes
1 (6 oz.) can tomato paste
1 3/4 c. water

Saute onions and mushrooms in oil or butter in a 3 quart saucepan. Add garlic and herbs and spices. Stir and simmer 3 minutes. Then add tomatoes, tomato paste and water. Simmer uncovered 30 to 60 minutes. Stir occasionally to prevent scorching. Yields 4 generous servings.



Spaghetti

INGREDIENTS

* 1 pound uncooked spaghetti
* 1 cup broccoli florets
* 1 (15 ounce) can whole kernel corn, drained
* 1 cup fresh sliced mushrooms
* 1 cup sliced carrots
* 2 (8 ounce) cans tomato sauce



DIRECTIONS

1. Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
2. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

Answer 8

I know you said spaghetti but this one sounded so much better.

Fresh Vegetable Lasagne
Lasagne di Verdure Fresche
SERVES 8 TO 10

3 tablespoons Colavita™ Extra-Virgin Olive Oil
1 large white onion, diced
2 cloves garlic, minced
1 green bell pepper, cored, seeded, and diced
2 medium zucchini, diced
1 medium eggplant, peeled and diced
1/4 cup minced fresh basil
1/4 cup minced flat-leaf parsley
2 medium potatoes, cooked, peeled, and diced
1 pound ripe tomatoes, diced
Fine sea salt to taste
Eight 7 by 6 1/2-inch no-boil lasagne noodles
1 cup diced Italian Fontina cheese
1 cup diced provolone cheese
1 cup diced mozzarella cheese
2 cups Tomato and Basil Sauce or prepared sauce

In a large sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to soften. Add the pepper, zucchini, and eggplant and cook until the vegetables soften. Stir in the basil and parsley. Add the potatoes and tomatoes, stir well, and season with salt. Cover the pan and let simmer until very soft, about 20 minutes. Remove from the heat.

Preheat the oven to 350ºF. Lightly grease a 14 by 8 1/2 by 2-inch baking pan with olive oil.

Place 2 lasagne sheets in the pan, slightly overlapping them. Spoon about 2 cups of the vegetable mixture over the noodles. Scatter the Fontina cheese over the vegetables. Cover the cheese with 2 more lasagne noodles. Spread another 2 cups of the vegetable mixture on top. Scatter the provolone cheese over, cover with 2 more lasagne sheets, and top with the remaining vegetable mixture. Scatter the mozzarella cheese over the vegetables and top with the remaining 2 lasagna sheets.

Press down on the top sheets with your hands to compact the layers. Spread the tomato sauce over the top. Cover the dish with aluminum foil and bake for 45 minutes.

Let the lasagne cool for about 5 minutes before cutting into squares. Serve immediately.

Note: Cooked lasagne can be frozen for as long as 3 months. Defrost in the refrigerator and reheat in a moderate oven for 20 to 30 minutes.

Spaghetti with Black Truffles
Spaghetti ai Tartufi Neri
SERVES 4

2 fresh black truffles or 2 canned (if you must)
2/3 cup Colavita™ Extra-Virgin Olive Oil
1 pound Colavita™ spaghetti
2 cloves garlic, minced
1/2 teaspoon salt
Grated Pecorino cheese (optional)

If the truffles are dirty, brush them with a mushroom brush or a paper towel. Slice them very thin with a truffle slicer, a sharp knife, or on a box cheese grater. Place the truffles in a shallow dish and pour the olive oil over them. Cover them with plastic wrap, and allow them to remain at room temperature for several hours or overnight.

Cook the spaghetti, following the package directions or the directions for freshly made pasta.

While the spaghetti is cooking, heat 2 tablespoons of the oil in which the truffles are marinating in a large skillet, and cook the garlic until it is soft but not browned. Turn off the heat and add the remaining olive oil and the truffles.

Drain the spaghetti, reserving 2 tablespoons of the cooking water. Add the spaghetti and the water to the skillet with the truffles. Reheat the mixture over very low heat just until it is hot. Stir in the salt. Transfer the mixture to a platter and serve immediately. Pass the cheese on the side.

hope these help. enjoy.

Answer 9

well u boil the water and after u put olive oil to boil with the water then u pout the spaggeti fot 6 minutes , then u throuw away the water and oil and u put a little olive oil on the spaggetti with chilli saus or the one u prefer. the olive oil will make the difference for u and just six minutes. an italian man tought me how to do it

Answer 10

I always make sure I have butter or olive oil in my noodles no more than 4 teaspoons to keed noodles from sticking. On the side in olive oil I'll make mushrooms, squash, zuccini,tomatoes, onions, and garlic sauted to pour over my noodles you can add shrimp or vegetarian meats. with garlic breads, salads, and cheese.