Italian Sausage Vegetable Spaghetti Sauce

Italian Sausage Vegetable Spaghetti Sauce

My Italian Sausage (plant-based for Dr. B & Me) sauce is mixed with fresh vegetables, chopped tomatoe, sauce and blended with the right seasonings.

The dish makes several meals for the week and can be eaten over pasta of your choice, spaghetti squash or I like to put in over butternut squash. The sweetness of the butternut squash is a delicious balance with the spices of the sauce.

Happy cooking!

Melissa

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Italian Sausage Vegetable Spaghetti Sauce
A flavorful zesty spaghetti sauce for family &/or friends Italian night gatherings. Recipe can be doubled for a big crowd, used through the week, or freeze for a later date!
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Chop onions and sauce them in a tsp of oil olive or a little water until brown.
  2. Add tomatoes, artichokes and mushrooms while you continue to saute.
  3. Add chopped canned tomatoes and sausage to saute together.
  4. add all rest of ingredient plus the spices and simmer on low heat for 30-45 minutes.
  5. In the meantime, prepare your pasta as directed on the package.
  6. If you choose to use Butternut Squash, once cleaned it comes with its own bowl to hold the delicious Italian Sausage Spaghetti Sauce!
Recipe Notes

Melissa's Modifications:

As I mentioned, I prefer to use spaghetti squash or butternut as my base to receive the delicious sauce. You can keep the dish vegetarian or vegan if you wish, but equally delicious for those of you that love a meat sauce, just substitute for the sausage of your choice, preparing prior to adding to sauce or add time of cooking to be sure the meat sausage is cooked throughly.

To Healthy Eating,

Melissa

Nutritional Values:

Sauce per serving: Calories 173, Fat 3.1g, Carbs 21g, Fiber 8g, Protein 10g

Angle Hair Pasta: Calories 200, Carbs 40g, Fiber 2g, Protein 7g

Sans Pasta: I cook/steam in open glass dish with water, then slice in half lengthwise, clean out the seeds (I save & roast them- delicious). Once cleaned out, place the half squash on a plate, place the sauce inside the squash own serving bowl...sprinkle with some parmesan cheese (reg or vegan), makes a lovely presentation!

Spaghetti Squash: 2cup serving - Calories 84, Carbs 26g, Fiber 4g, Protein 2g

Butternut Squash:  2cup serving - Calories 126, Carbs 27, Fiber 6g, Protein 2.8g

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