Vegetable spaghetti - vegan

Vegetable Spaghetti - Vegan

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Welcome to the delicious world of vegan vegetable spaghetti! This recipe is not just a healthy option, but also an explosion of flavors and colors that will turn any meal into a true celebration. Whether you're vegan, vegetarian, or simply looking to include more vegetables in your diet, this recipe is exactly what you need.

The history of vegetable spaghetti is full of inspiration, reflecting diverse culinary traditions and the adaptability of seasonal ingredients. In every corner of the world, spaghetti can be combined with different vegetables, and today I invite you to transform them into a personal masterpiece, full of flavor and color.

Ingredients:

- 250 g egg-free spaghetti (you can use any type of pasta that does not contain eggs)
- 300 g canned or fresh mushrooms
- 1 medium zucchini
- 1 medium eggplant
- 200 g vegan cheese (make sure to choose a product without dairy proteins)
- 1 bell pepper, red or yellow
- 2 tablespoons chopped fresh parsley
- 1 bunch green onions
- 1 bunch green garlic
- 5-6 tomatoes
- Tomato juice, tomato paste, or ketchup to taste
- Olive oil
- Salt, pepper, thyme, basil

Step 1: Cooking the Spaghetti

Start by bringing a large pot of water to a boil. Add a tablespoon of olive oil and a pinch of salt to the water. It is essential to boil the pasta without a lid, so they cook evenly. When the water starts to boil, add the spaghetti and follow the package instructions for cooking time. Once cooked, drain well, but do not rinse with cold water, as this will remove the starch needed to bind the sauce.

Step 2: Preparing the Vegetables

While the pasta is boiling, you can focus on the vegetables. Wash and peel the zucchini and eggplant, then cut them into small cubes. These vegetables will add a pleasant texture and wonderful flavor to your dish. Peel and finely chop the onion and garlic, and wash, peel, and cut the tomatoes in halves or quarters, depending on your preference.

If using fresh mushrooms, clean them well and leave them for a few minutes in a vinegar-water solution to remove impurities. After that, slice or cube them.

Step 3: Cooking the Vegetables

In a large frying pan, add 3-4 tablespoons of olive oil and heat it over medium heat. Add the onion, garlic, and mushrooms, sautéing until they become soft and golden. This step will provide an excellent aromatic base for the rest of the vegetables.

After the mushrooms have softened, add the cubes of eggplant, zucchini, and bell pepper. Let the vegetables cook together until they become tender. The aroma that will spread in the kitchen will be simply irresistible!

Step 4: Adding Tomatoes and Spices

When the vegetables are nearly cooked, add the chopped tomatoes and tomato juice, tomato paste, or ketchup, depending on your preference. These will create a rich and delicious sauce that will envelop the spaghetti. Season with salt, pepper, thyme, and basil to taste. Let the sauce simmer on low heat for about 10-15 minutes. Here, if you notice that the sauce is too thick, add a little boiled water or tomato juice to thin it out.

Step 5: Finishing the Dish

When the sauce is nearly ready, add 100 g of cubed vegan cheese. It will melt slightly and enrich the sauce's flavor. Finally, don't forget to add the chopped parsley for an extra touch of freshness. If you're using canned mushrooms, add them to the sauce after you've added the tomatoes.

Step 6: Serving

Now that the sauce is perfect, you can choose to mix the spaghetti directly with the sauce or add it on top in the plate. It’s a personal choice, but both options will yield a delicious result. Sprinkle the remaining vegan cheese on top for an attractive look and intense flavor.

Serving Suggestion

This dish can be enjoyed alongside a fresh seasonal salad or crispy bread, which will perfectly complement the meal. A refreshing drink, such as fruit tea or natural juice, will bring a pleasant balance.

Calories and Nutritional Benefits

This vegan vegetable spaghetti recipe is not only delicious but also healthy. Egg-free spaghetti has a caloric content of about 150 calories per 100 g, and the vegetables add essential vitamins, minerals, and fibers. For example, zucchini and eggplant are rich in antioxidants, and mushrooms are an excellent source of plant-based protein.

Frequently Asked Questions

1. Can I use whole grain pasta?
Yes, whole grain pasta is an excellent choice to add fiber to your diet and improve digestive health.

2. How can I make this recipe spicier?
If you enjoy spicy dishes, you can add finely chopped hot pepper to the sauce or spices like chili or cayenne pepper.

3. Can I add other vegetables?
Of course! This recipe is very versatile. You can add spinach, carrots, or broccoli, depending on your preferences or what you have on hand.

Possible Variations

For a more sophisticated version, you can add Kalamata olives or capers for a Mediterranean taste. You can also try adding fried tofu for extra protein.

This vegan vegetable spaghetti recipe is not just a meal, but a culinary experience. With each bite, you will feel how the flavors blend harmoniously, and the satisfaction of preparing such a healthy and tasty meal will be felt in every moment. So embrace cooking with love and treat yourself and your loved ones to a delicious dish!