Last night I made my first batch of Vegitarian Spaghetti, I say batch because it is nearly impossible to cook a small amount of Spaghetti sauce. I have always enjoyed having a chunky veggie filled sauce but this time I incorporate some veggies that I would have previously not considered..... On top of the usual mushrooms, bell pepper, fire roastd tomatoes, and onion I added zucchini, fresh garlic, fresh spinach, fresh basil and eggplant. My sauce came out so absolutely wonderful, it totally satisfied my spaghetti craving.
The pasta I used was an all natural whole wheat and spinach pasta. This was my first time using this pasta as well and I don't believe I will use it again. It was rather soft and mushy even though it only cooked for five minutes. The color was nice but texture was off. :)
I have decided to freeze two servings of this sauce and am rather excited to see how it tastes in a couple of weeks since I usually am opposed to any type of "freeze for later" foods due to an ingrained fear of freezer burn. Lol
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