Quick and easy vegetable spaghetti that tastes so good, you won’t even realize it’s loaded garlic noodles near me nutritious veggies. This spaghetti is so good, we could eat it every day.
If you are looking for a low-carb pasta recipe, try our Guilt-Free Zucchini Noodles. We swap pasta with noodles made from zucchini. See how we do it using a spiralizer or if you don’t have one, see our tips for using a mandoline or vegetable peeler. Pasta — Any shape of pasta will do and you can swap in your favorite gluten-free or whole grain pasta if you’d like to. Vegetables — The type of veggies are up to you, but we love zucchini, yellow squash, jarred roasted red peppers, leafy greens, peas, corn, and cabbage. Onion, garlic, and tomato paste — These provide a base flavor for the simple sauce.
Canned whole tomatoes — You can use diced or crushed tomatoes, but we love the texture of whole tomatoes for this recipe. Just after adding them to the pot, we crush them a little with a spoon so they fall apart into a chunky sauce. You can also use blanched, peeled fresh tomatoes. Herbs and spices — When we have it in the kitchen, we add fresh basil. Dried herbs like oregano, crushed red pepper flakes also make the sauce delicious. Mushroom powder — Okay, now this one is optional, but for the best, most flavorful vegetarian pasta, we highly recommend using mushroom powder. It adds a rich umami flavor to the sauce and is our secret weapon when making meatless recipes.
