Vegan Spaghetti Napolitan

Vegan Spaghetti Napolitan is a delightful fusion of Italian and Japanese flavors, featuring perfectly cooked spaghetti tossed in a savory, tangy sauce with a medley of colorful vegetables. This dish is both comforting and satisfying, making it a perfect meal for any occasion.

Ingredients

• Spaghetti - 160 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, thinly sliced
• Red bell pepper - 1 medium, thinly sliced
• Green bell pepper - 1 medium, thinly sliced
• Mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Tomato ketchup - 4 tablespoons
• Soy sauce - 2 tablespoons
• Vegetable broth - 100 ml
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped (for garnish)

Steps

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
3. Add the sliced red and green bell peppers to the skillet and cook for another 3-4 minutes until they begin to soften.
4. Stir in the sliced mushrooms and minced garlic, cooking for an additional 2-3 minutes until the mushrooms are tender.
5. In a small bowl, mix the tomato ketchup, soy sauce, and vegetable broth. Pour this sauce over the sautéed vegetables in the skillet.
6. Add the cooked spaghetti to the skillet and toss everything together until the spaghetti is well coated with the sauce. Season with salt and black pepper to taste.
7. Cook for another 2-3 minutes to heat through, then remove from heat.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Low in cholesterol, making it heart-healthy.

Tags