Meatless Spaghetti Recipe and Lifestyle Changes
Well hey there friend! It’s been a hot minute since I’ve got a new recipe post up here! How about a Vegetarian Spaghetti Recipe for the New Year? My husband and I have been moving toward some lifestyle changes for over a year now, but last weekend, it finally just clicked into place. Mentally, we had to get there first and once that happened, everything else just fell into place for us. These lifestyle changes I’m referring to are essentially changes in our diet and the food we consume. For over a year now I have dealt with hypertension and other minor health problems (constant fatigue, chronic sinus issues, red itchy rash, etc) that I have remained convinced are due to foods I was eating.
My doctor has been suggesting that we switch over to a more health conscious diet (enter, this Vegetarian Spaghetti Recipe!) to manage some of these health issues. Before you wonder, no, we have not went vegetarian! I couldn’t survive without some form of meat everyday! But this Vegetarian Spaghetti Recipe came about as a part of our new efforts to clean up our act in the kitchen and eat more veggies and whole foods. So what are we doing, you may ask? We have basically went Paleo. Yes, I know that’s a big change from the “Standard American Diet” but for us, it has been 100% worth it. We are still experimenting on what Paleo looks like for us and trying to decide if we will go “strict Paleo” or just “paleo-ish”. Time will tell!
Easy Vegetarian Spaghetti Recipe
Before you wonder about all of these new changes, I will tell you up front that I fully intend on making these changes permanent. We are very new on this journey (only 1 week in) but when we decided to make the switch, there was no going back for us. Last weekend I went through the fridge, cabinets, pantry, and freezer and eliminated everything that wasn’t consistent with our new health goals. Part of that elimination for us has been dairy and grains – with the exception of rice and some whole grains. We are still learning about how our bodies respond to certain foods and are in the process of deciding whether or not grain will be a part of our lifestyle.
I will say, for the foreseeable future at least, dairy will probably remain eliminated as I’m almost certain the chronic sinus problems we struggle with are due to a severe dairy allergy. If you’re wondering what this means in terms of the recipes I serve up here, don’t get panicked. I’ll still be serving up the same Southern goodness, just in a whole-food, healthy form. While dairy may remain absent from my recipes, it’s always very easy to add that in wherever or however you would like depending on your personal preferences. So now that we’ve talked about the new health changes, let’s move on to this Vegetarian Spaghetti Recipe!
Vegetarian Spaghetti Recipe
This Healthy Meatless Spaghetti Recipe starts with a few simple ingredients. You’ll want three bell peppers, preferably orange, yellow, and red. I chose these bell peppers for their wonderful flavors (much more vibrant flavor than green bell peppers) and their vitamin rich properties. We’ll also be working with shallots today instead of onions. While I love onions, shallots lend a dish such a beautiful infusion of flavor and they are often neglected in recipes, so today, we’re going to let those little gems shine. You’ll also want my Homemade Marinara Sauce Recipe and 6 ounces of uncooked vegetable based spaghetti pasta (or lentil pasta).
Healthy Spaghetti Recipe
First off, wash your bell peppers and remove the top stem area and the bottom. This will leave you with just the seeds and membranes in the middle to deal with. Discard the seeds and membranes, then slice the bell peppers into long strips horizontally, fajita style. Once the bell peppers are ready, remove the skin from the shallots and slice the root end and top end off. Now slice the shallots into small strips horizontally. Place both the sliced bell peppers and sliced shallots in separate piles on your cutting board. Place one tablespoon of extra virgin olive oil in a large skillet and heat on medium heat until hot. Add the bell peppers in first and toss to coat them in the olive oil. Allow the bell peppers to cook a few minutes, tossing occasionally to prevent burning. Wait to add the shallots until the bell peppers are getting tender but still have a little crunch – the shallots will cook quickly so you don’t want to burn them!
Easy Meatless Spaghetti Recipe
While the bell peppers and shallots cook, boil the vegetable based spaghetti pasta in a pan according to package directions. Cook the pasta until al dente, then drain the water and set aside.
Low Calorie Spaghetti Recipe
Once your bell pepper are tender and “grilled” and the onions are translucent, turn the heat down to medium low and give them one more good toss. If your bell peppers and onions have than grilled look then you know you cooked them right and they will be packed with flavor!
Homemade Meatless Spaghetti Sauce
Add in 3 cups of my Homemade Marinara Sauce to the pan with the bell peppers and onions. Stir the sauce in with the onions and bell peppers, and continue heating on medium heat until the sauce is just starting to bubble and is hot. If you don’t have time to make my Homemade Marinara Sauce (which is super fast and easy to make, I might add!) then you can sub it out for Organic Tomato Basil Marinara.
Healthy Spaghetti Recipe
Once your Vegetarian Pasta Sauce is hot and bubbling, pour it over some cooked noodles and get ready to dig in! If you’re not dairy free, this Vegetarian Spaghetti Recipe tastes great topped with some freshly shredded white cheddar cheese or mozzarella.
I hope you have enjoyed your time in my kitchen today and that you will try this Vegetarian Spaghetti Recipe. My husband (who is a pretty picky eater) even loved this one so I’m calling that a win! Here’s to eating healthy in 2019!
Vegetarian Spaghetti Recipe
A delicious and savory meatless spaghetti filled with pan grilled bell peppers and shallots, paired with a tomato basil sauce and served over vegetable based spaghetti pasta.
- 3 cups Homemade Marinara Sauce or Organic Tomato Basil Past Sauce
- 6 oz uncooked Barilla Veggie Based Spaghetti Nodles
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 3 shallots
- 1 tbsp extra virgin organic olive oil
Wash the bell peppers, cut the front stem area off and the bottom off.
Remove the seeds and membranes, then slice the bell pepper into long strips (fajita style)
Remove the skin from the shallots and remove both the root and top ends.
Slice the shallots vertically into small strips and keep the bell peppers and shallots separate on the cutting board.
Place the oil in a large skillet and heat on medium heat until hot.
Add the bell peppers in and cook on medium heat, tossing occasionally until they just become tender but still have some crunch.
When the bell peppers are almost cooked, add in the shallots and cook until translucent, tossing occasionally until the bell peppers and shallots become "grilled".
While the veggies cook, boil the spaghetti noodles according to package directions and until al dente, drain, and set aside.
Pour the pasta sauce into the pan with the "grilled" onions and bell peppers and stir well.
Reduce heat to medium low and continue stirring, allowing the pasta sauce to heat through until hot and bubbling.
Once the pasta sauce is heated through, serve it over the spaghetti noodles and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To view the Homemade Marinara Sauce Recipe that this recipe calls for, click the link below:
Shared at Full Plate Thursday
Shared at Meal Plan Monday
Also shared at Weekend Potluck
View at Foodie Friday
Also view at What’s for Dinner