One of our favorite recipes is our Spaghetti. It is very easy and once you shift your mindset of what Spaghetti should be. One of the difficult mindsets to shake it was things are vs what they “could be”. Our spaghetti is just that. It tastes very different than meat sauce with Prego and regular spaghetti noodles. However it is a personal favorite. The best part is that you don’t have to follow this recipe at all. I am using frozen vegetables (we find it a lot easier to store and to speed up the process). Change the vegetables all you want, but using frozen vegetables makes it very easy to do so I am writing this based on frozen vegetables.
You can see how to make our base meal here. But here are the ingredients:
- Pictsweet Farms – 3 Pepper & Onion Blend 1 lb Bag.
- Flax Seed – We like Bob’s Red Mill Flaxseed Meal
- Fennel Seeds – I buy from Natural Grocery but can be bought in a shaker
- Garlic Powder
- Onion Powder
The rest of the ingredients for our Spaghetti:
- White or Baby Bella Mushrooms
- Hunt’s or generic crushed tomatoes
- Baby Spinach
- Whole Wheat Spaghetti Noodles
- Grape Tomatoes (Optional)
That is it! That is all we put in our spaghetti. No sugar, no spaghetti sauce and no oil. A lot of spaghetti sauce recipes involve sugar to cut that tart taste. We prefer to let the sweetness of the peppers to the job.
Make the base:
Pour the Pictsweet 3 Pepper & Onion Blend into a wok and heat till they are wilted. You will see water build up because of the fact that you are cooking from frozen. No need to drain. Leave it be.
You are spaghetti is complete! Pour over your noodles: