Fresh and Easy Veggie Spaghetti

Fresh and Easy Veggie Spaghetti

Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.

Makes 4 to 6 servings (About 6 cups of sauce)

You Will Need

Directions

Adam and Joanne's Tips

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NUTRITION PER SERVING: Serving Size 1/6 of the recipe (2 ounces pasta) / Calories 372 / Total Fat 11.4g / Saturated Fat 1.6g / Cholesterol 0mg / Sodium 798.2mg / Carbohydrate 56.9g / Dietary Fiber 8.9g / Total Sugars 7g / Protein 14.5g
AUTHOR:
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/38662/veggie-spaghetti-recipe/