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vegetarian spaghetti

Vegetarian Spaghetti Sauce

This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly!
Course Dinner
Cuisine Italian
Keyword vegetarian spaghetti
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 large servings
Calories 190kcal
Author Lauren


  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 cup carrot grated
  • 1 small zucchini diced
  • 1/4 green pepper diced
  • 14.5 oz. diced tomatoes 1 can
  • 1 can tomato paste
  • 2 cups V8 juice I used low sodium
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • 1 1/2 tablespoons sugar
  • salt & pepper to taste


  • Heat olive oil in large nonstick skillet over medium heat. Saute onions for 2 minutes. Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes. Stir in garlic until fragrant, another minute or so.
  • Mix tomato paste into sauteed vegetables and then pour in remaining ingredients for the sauce. Bring to boil and then reduce to simmer.
  • Cover and cook for 30 minutes or longer if need be. The sauce will thicken, so thin out with a little water if you like it runny.
  • Serve with hot spaghetti and parmesan cheese.


Calories: 190kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 1116mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4565IU | Vitamin C: 72.8mg | Calcium: 119mg | Iron: 4mg