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A white plate of spaghetti with tomato sauce and roasted vegetables garnished with two basil leaves. on the background table there is a part of another plate and two tomatoes

Spaghetti with Tomato Sauce and Roasted Vegetables

Spaghetti with Tomato Sauce and Roasted Vegetables is delicious and nutritious. It features a rich tomato sauce combined with a variety of roasted vegetables, including onions, zucchini and bell peppers. Perfect for a quick and easy weeknight meal, Enjoy as is, or pair with your favorite plant-based protein (such as vegan meatballs) for a complete and satisfying meal. It is also a kid friendly meal. Can be served with garlic and a salad.
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Ingredients
  

  • 8 ounces spaghetti
  • 1 14 oz can or jar of tomato sauce
  • 1 red pepper, sliced
  • 1 yellow onion, sliced and chopped
  • 1 zucchini, sliced
  • 1 pint container of cherry tomatoes, halved (optional)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil (optional)
  • 1/2 teaspoon garlic powder (optional)
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Toss the sliced vegetables with the olive oil, oregano, (optional seasonings), salt, and pepper in a baking dish.
  • Roast the vegetables for 25-30 minutes or until tender and slightly caramelized.
  • Cook the spaghetti according to package instructions.
  • In a medium saucepan, heat the tomato sauce over low heat.
  • Once the spaghetti is cooked and drained, add it to the saucepan with the tomato sauce.
  • Stir to combine and serve with the roasted vegetables on top. Enjoy your vegan spaghetti with tomato sauce and roasted vegetables!