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Vegetarian spaghetti sauce

by Christina Julia

Vegetarian spaghetti sauce

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • 400g/14oz canned cooked kidney beans, drained
  • 400g/14oz canned cooked
  • cannellini beans, drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 x 400g/14oz cans choppedplum tomatoes
  • 50ml/2fl oz tomato purée
  • 100g/4oz mushrooms, sliced
  • 275g/10oz broccoli
  • 1⁄4 teaspoon freshly ground black pepper


  • Sweat the carrots and onion in the oil in a large non-stick saucepan for
    5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
  • Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato
    purée and mushrooms. Simmer, covered, for 25 minutes. Add the
    broccoli and pepper, and cook for about 5 minutes until the broccoli is
    tender but still with a bite.
  • Serve hot over freshly cooked spaghetti.

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