My vegetarian spaghetti with onion, bell pepper and cheese is one of the easiest recipes that you will want to make over and over again once you taste it. Imagine the fresh, wholesome goodness of fried onion in some olive oil until golden before adding bell pepper sweating them until the vegetables are tender, but not overcooked before thickening the sauce up with only a small amount of Velveeta cheese. You can add a bit of ground cloves and turmeric, but they are optional and another delicious version of this family favorite of ours.
The hardest part of making this recipe for my spaghetti is cleaning and chopping the onion and bell peppers. Afterwards, all that is left to do is frying the onions and peppers in the oil enough to sweat them so the bell peppers aren’t overly cooked before incorporating the cheese and boiling up the spaghetti.
What is so tasty about this recipe is you don’t need that much cheese. The amount I used is enough to thicken and provide that creaminess without turning it into something like a macaroni and cheese dish.
If you want to deepen those flavors, the ground cloves and turmeric compliment this dish so well that is so hard to describe. Honestly, if you want to get your family eating more vegetables and want something quick to make for dinner, this vegetarian spaghetti is the way to go.
Another meatless meal idea that I want to share is for my meatless sandwich spread. I hope that you also will be tempted to try in place of luncheon meats as a healthier alternative.
Vegetarian Spaghetti With Onion, Bell Pepper and Cheese
3 cups of finely chopped onion
1/4 cup of olive oil
2 giant bell peppers (3 cups chopped in pieces)
3/4 cup of Velveeta cheese (cubed)
1 teaspoon salt
½ teaspoon black pepper
1/4 teaspoon ground cloves (optional)
1/4 teaspoon turmeric (optional)
3/4 pound of uncooked spaghetti
Clean and chop the vegetables first. Then fry the onion in the olive oil until golden.
Next, add the bell peppers and continue to fry with the onion only until they become tender. Together with onion, the mixture will sweat. This will prevent you from the need to add more oil.
Once that stage is completed, you add the Velveeta cheese and melt through the peppers and onion mixture along with the salt and cloves and turmeric, if desired.
Put your pot of water to boil the spaghetti on and cook to the stage like al dente (the firmer) that you prefer before mixing the sauce mixture through.
ENJOY!
- 3 cups of finely chopped onion
- 1/4 cup of olive oil
- 2 giant bell peppers 3 cups chopped in pieces
- 3/4 cup of Velveeta cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/4 teaspoon ground cloves optional
- 1/4 teaspoon turmeric optional
- 3/4 pound of uncooked spaghetti
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Clean and chop the vegetables first. Then fry the onion in the olive oil until golden.
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Next, add the bell peppers and continue to fry with the onion only until they become tender. Together with onion, the mixture will sweat. This will prevent you from the need to add more oil.
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Once that stage is completed, you add the Velveeta cheese and melt through the peppers and onion mixture along with the salt and cloves and turmeric, if desired.
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Put your pot of water to boil the spaghetti on and cook to the stage like al dente (the firmer) that you prefer before mixing the sauce mixture through.
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ENJOY!
