Spaghetti with Vegan Meat Sauce

By Danielle Brown, HealthyGirl Kitchen
Total Time
40 Mins
Serves
6
Serving Size
1 2/3 cups
Meal
Dinner Lunch
Course
Main Side

DESCRIPTION

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Calories
500 cal
Total Fat
24 g
Saturated Fat
3 g
Polyunsaturated Fat
13.8 g
Monounsaturated Fat
6.263 g
Cholesterol
0 mg
Sodium
630 mg
Carbohydrates
60 g
Dietary Fiber
5 g
Total Sugars
11 g
Protein
14 g
Vitamin D
4 mcg
Calcium
80 mg
Iron
4 mg
Potassium
750 mg

Ingredients

  • 1 1/2 cups California walnuts 
  • 1 1/2 cups quartered baby bella mushrooms
  • 12 oz. spaghetti noodles
  • 1 tablespoon olive oil 
  • 1 tablespoon minced garlic
  • 1 medium yellow onion, 1/4-inch diced
  • 1 32-oz jar marinara sauce
  • 1 1/2 cups 1/4-inch diced zucchini

Garnish (optional)

  • Fresh snipped basil 
  • Vegan Parmesan cheese

Preparation

  1. Pulse together walnuts and mushrooms in a food processor until fairly finely chopped, being careful to not over process.
  2. Cook pasta in boiling water according to package directions.
  3. While pasta is cooking, heat oil in a very large nonstick skillet. Add onion and garlic and cook over medium-low heat for 8 minutes or until onions are golden, stirring occasionally. Add walnut mixture and increase heat slightly; cook for 5 minutes or until mushrooms are lightly browned, stirring frequently. Add zucchini and cook for 2 minutes more.
  4. Add marinara sauce and bring to a simmer over low heat. Cover and cook for 5 minutes more.
  5. Drain pasta* and place in a large bowl. Add hot pasta sauce and toss to coat as evenly as possible. Serve immediately garnished with vegan Parmesan and basil, if desired. 

     

    *Save some of the pasta water to add to the final dish if you prefer a thinner sauce.