Easy Veggie Spaghetti

Quick and easy vegetable spaghetti that tastes so good, you won’t even realize it’s loaded with nutritious veggies. This vegetarian pasta recipe has over 1 ½ pounds of vegetables. This spaghetti is so good, we could eat it every day.

Ingredients:

12 ounces spaghetti or pasta of choice

4 tablespoons olive oil

1 cup (140 grams) chopped onion

2 medium zucchini, chopped (1/2 pound)

2 medium yellow squash, chopped (1/2 pound)

3 garlic cloves, minced (1 tablespoon)

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)

2 to 3 teaspoons mushroom powder, optional, see notes

5 cups (1/2 pound) spinach leaves

Handful fresh basil leaves, plus more for garnish

Salt and fresh ground black pepper

Parmesan cheese or nutritional yeast for serving