Spaghetti seemed to be the only pasta we knew growing up. This type of spaghetti had different levels, depends on how thick or thin you like your spaghetti, the thinnest was level zero (which is a preference at our household), and it goes up to 3 or 4 which can be thick.
Spaghetti with minced meat and tomato sauce is a very popular and typical dish in Palestine. A dish that my mother used to make often. But there are days when my mom converted this dish into a vegan one. Either during lent or on Fridays where she liked to cook only vegan dishes.
I like this dish, it’s easy and quick, and most kids love it, the vegetables in this dish not just give it an extra flavor but also more nutrients. And since it’s summer and perhaps a lot of people are planting tomatoes, it’s a great use of the fresh tomatoes coming from your backyard, if you happen to have any.
I’m particular about my tomato sauce, I can never tolerate using tomatoes or tomato juice coming out of a can, I feel it just completely changes the taste of the food. I always like to use fresh tomatoes for cooking and making the sauce.
So here is how to make vegan spaghetti
The first step is sautéing all vegetables over previously heated oil, starting by onions and garlic, then adding bell pepper, then mushrooms towards the end, since the latter takes less time to cook.
I also like to add za’atar (thyme) leaves fresh or dry is fine, dried oregano can also be used if za’atar is not available. The za’atar can give the dish an extra flavor.
Meanwhile, in a blender mix about 3-4 medium-size ripe tomatoes, and pour over the vegetable mix, add about 1 tablespoon of tomato paste, with the fresh sauce. First, mix the tomato paste separately with water, stir well and then add to the fresh tomato sauce. Let everything cook together for about 10-15 minutes on low heat. Add salt and allspice.
Prepare spaghetti following bag instructions. Once the spaghetti is ready, pour over the tomato sauce with vegetables and integrate everything. Any type of other pasta can also be used with this sauce.
Serve hot or in room temperature.
So here is how to make vegan spaghetti
Vegan Spaghetti معكرون صيامي
Ingredients
- 1/2 bag spaghetti
- 1 sweet onion chopped
- 3 crushed garlic clove
- 1 green bell pepper chopped
- 1 cup mushrooms sliced
- 1 tablespoon vegetable oil
- 1–2 tablespoon of za’atar leaves (fresh or dry) or oregano
- 2 cups tomatoes juice
- 1 tablespoon tomatoes paste
- 1/2 cup of water
- 1/2 teaspoon allspice
- salt
Instructions
- In a pot, heat oil and add onions and garlic, sauté for a few minutes then add bell pepper. Continue sautéing until onions are golden brown and bell pepper are softened, this step will take about 15 minutes.
- Add za’atar and then mushrooms. Continue sautéing a few more minutes.
- In a blender mix tomatoes and pour into the mix. Add salt and allspice
- Mix tomato paste with water, stir well and pour over the sauce. Mix sauce well with vegetables and once starts boiling, turn the heat on low and let it simmer for another 10-15 minutes
- Prepare spaghetti following bag instructions.
- Pour spaghetti over the sauce and integrate everything well together.
Serve hot or in room temperature.
This recipe is enough for 2 people
