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Fried Spaghetti with Vegetables
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Ingredients (use vegan versions):
- 8 oz. whole wheat pasta
- 4 teaspoons olive oil
- 15 oz. can vegan pizza sauce*
- 1 cup sliced mushrooms
- 2 bell peppers, any color, sliced
- 4-6 cloves garlic, minced
- 1/2 of a medium sized onion, chopped
- Italian seasonings: marjoram, parsley, oregano, basil, rosemary, thyme
Directions:
Cook pasta according to instructions.
While pasta is cooking, slice
vegetables. Heat 1 teaspoon of olive
oil in a 10 inch (or so) skillet. Add
veggies, garlic, and spices (add as
much or as little as you want) and
saute until tender. Remove from
skillet and keep warm. Add remaining
olive oil and heat over medium high
heat. Drain pasta and add to skillet,
spreading evenly. Fry without stirring
for 3-4 min. You want the pasta to get
crispy, but not burnt. Reduce heat to
medium and do your best to flip the
pasta in the skillet and cook for an
additional minute or so. Heat sauce in
microwave or over stove. Put pasta in
pan that you cooked spaghetti in and
add sauce and veggies and stir. Add
more of seasonings, if desired and
serve.
*I use pizza sauce because I like the
flavoring and consistency. I use
Hunt's; I'm sure any kind would work,
but check the label because the
ingredient "natural flavoring" could be
some type of beef by-product.
Serves: 4
Preparation time: 20 min.
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