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Vegetarian Spaghetti Sauce

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Submitted by queen1evil

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

4 4
X X CARROTS
finely chopped *
1 1
LARGE LARGE ONIONS
finely chopped
1 15
TABLESPOON ML OLIVE OIL
2 2
EACH EACH GARLIC CLOVES
peeled and minced
19 549.1
OUNCES ML/G RED KIDNEY BEANS
19 549.1
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
prefer cannellini
1 15
TABLESPOON ML BASIL
crumbled
1 15
TABLESPOON ML OREGANO
crumbled
28 809.2
OUNCES ML/G TOMATOES
in juice
¼ 59
CUP ML TOMATO PASTE
¼ 113.4
POUND G MUSHROOMS
fresh, sliced
10 289
OUNCES ML/G BROCCOLI FLORETS
thawed
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Sauté carrot and onion in oil in large non-stick saucepan until softened, 5 minutes; add 1 to 2 tablespoons water if sticking.

Add garlic; sauté 30 seconds.

Add drained and rinsed beans, basil, oregano, tomatoes (broken up), tomato paste and mushrooms; simmer, covered 25 minutes to mingle flavors.

Add broccoli; cook 5 minutes. Add pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 201 11% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 245mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 22%
Sugars g
Protein 23g
Vitamin A 23% Vitamin C 41%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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