My mother was visiting over the weekend and when I have company I want to provide good meals but I don’t want to spend all day in the kitchen. That’s no fun for me or my company, so I’m always on the lookout for plant-based (vegan) dishes that are company friendly. Not only do they have to be healthy they need to be appealing to those who prefer a steak and potato meal.
Spaghetti is always a favorite. It’s quick and tasty, but just noodles with marinara sauce is a little bland, so I decided to sauté some veggies to include in my marinara.
I used chopped an onion, mushrooms and yellow squash and sautéed them in vegetable stock. Unfortunately, I put the lid on pot and was fussing with the rest of the meal and forgot about them for a little too long. Oops! Luckily, I discovered the pan was dry before the whole pot was a goner. I freshened it up with a little more veggie broth before added my marinara sauce too warm. All was good.
I added a bowl of fresh strawberries to the table. We also had some bread and salad with the spaghetti.
I served the veggie marinara sauce over whole wheat spaghetti noodles. My meat-loving mother enjoyed the meal, so this will definitely go on my meals-for-company list. It fit all the criteria: easy, quick and tasty.
- 1 onion
- 3 yellow squash
- 6 oz mushrooms
- ½ cup vegetable broth
- 1 jar marinara sauce
- 12 oz whole wheat spaghetti noodles
- Saute chopped onion and sliced mushrooms in vegetable broth until onion is translucent.
- Add sliced squash and cook until vegetables are soft.
- Add marinara sauce and heat through.
- Cook spaghetti noodles according to package directions and serve vegetable marinara over cooked spaghetti.