This recipe is for an awesome vegetarian pasta, Rotini with Chunky Vegetable Sauce. The sauce is filled with various vegetables that give it a rich, savory flavor. Leaving out the meat makes this dish very healthy and very inexpensive. Add some bread and a simple salad to complete the meal. Each serving should cost you less than two dollars.
Rotini with Chunky Vegetable Sauce
Serves 6
16 oz rotini noodles
3 Tablespoons olive or vegetable oil
1 medium onion, diced
1/2 bell pepper (any color) diced
1 medium zucchini, diced
6-8 mushrooms, diced
2 (15 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce
1/2-3/4 teaspoon dried basil leaves
1/4 teaspoon celery salt
Salt and pepper, to taste
Cook pasta according to package directions.
Meanwhile, heat oil in a large skillet or saucepan over medium heat. Add onions and bell pepper and saute for 2-3 minutes or until barely cooked. Add zucchini and mushrooms and saute another 8-10 minutes, or until zucchini is cooked through and slightly transparent. Add tomatoes, tomato sauce, and spices. Stir thoroughly. Reduce heat and simmer 10-15 minutes or until sauce thickens to desired consistency.
Variations: This recipe is easy to personalize and make your own. The recipe as it is above is how I made it for my family just a few days ago. I like using savory vegetables like mushrooms and zucchini in this sauce so that you don’t really miss not having meat in it. Try it with different vegetables: spinach, broccoli, canned olives, or shredded carrots. You can really use whatever leftover vegetables you have in your fridge. Another variation: you can add a touch of spice by throwing in some red pepper flakes when you add the onions and bell pepper.
If you are interested in more meatless meals, check out these articles: