Posted in Grains, International vegan cuisine, Italian, Pasta, Sauces & Creams, Vegan

Simple Vegan Spaghetti Night

Despite my newly developed love of healthy and (mostly) clean eating, I have not gone the low carb route. I repeat, I have NOT gone the low carb route. Nope, I love my pasta, my noodles and even my bread too much. So cutting them out was never an option, but I try not to go too crazy.

But when a pasta craving hits, my go to recipe is spaghetti. Nothing fancy, just a simple meatless bolognese that’s guaranteed to be a gut stuffer.

When I was a kid my granny used to make the best spaghetti and the recipe was pretty simple, so I’ve kept to it, minus the beef.



Bell pepper

Basil & Oregano

Tomato Sauce/Tomatoes

Whole wheat spaghetti

That’s all you need, plus some salt and pepper to make the flavors pop. Saute the onions and bell pepper (use any color you like) before adding garlic. I add 4 or 5 cloves because I love garlic and the health benefits. Add the tomatoes and season, then toss with your favorite pasta and serve.

If you’re worried you might not be satisfied with such a simple dish, add tofu or chopped mushrooms, but I assure you this is plenty satisfying. Add a sprinkle of Parveggio on top with fresh basil and you have a tasty vegan dinner in 30 minutes or less!

If you like it a little spicy, add smoky or spicy paprika to the sauce, or blend a chili pepper with the tomato sauce. Or, if you love spice but your loved ones don’t, add a sprinkle of Sriracha on top just for yourself.



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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