Al's Quick Vegetarian Spaghetti

Al's Quick Vegetarian Spaghetti

19 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Albert Ross
Recipe by  Albert Ross

“This is a quick meal to satisfy guests who do not eat meat. It will fill you up. Buy a chunky tomato sauce to make your sauce thicker.”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
  2. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

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Reviews (19)

Rate This Recipe


I've been a vegetarian for about 5 months and I'm not a very good cook since I'm only 13. I really love this recipe.. it was probably the easiest and I didn't start a kitchen on fire or anything. on of the things i added to the recipe was some fresh onion. You can add anything more and It'll still be great. Try this recipe if you are not the best cook in the world.



I don't really think this is a recipe, even. It's just adding vegetables to spaghetti, which is something I do on a regular basis. Stirring in your own seasonings (or just using a jar of spaghetti sauce instead of tomato sauce to make it easy) is definitely required, and I think more Mediterranean vegetables like zucchini, eggplant or peppers would be better. The corn and carrots just seem out of place.



This is a great "throw it together" meal. It was a little bland though, since it does not call for any spices. Throw in your favorite spices and this is great!

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Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 57.8 g
  • 19%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet



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Vegetarian Lentil Spaghetti


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Quick and Easy Spaghetti and Spices