To make vegetarian spaghetti, sauté chopped onions, sliced celery and garlic until soft. Stir in meatless spaghetti sauce, canned garbanzo beans, diced stewed tomatoes, sugar, salt, oregano and a bay leaf. Heat and serve over cooked spaghetti noodles. Garnish with Parmesan cheese.
- Sauté vegetables
Chop an onion, and slice 1/2 cup of celery. Sauté these in some vegetable oil. Add some garlic powder. Cook until the onions and celery are soft. While the vegetables are cooking, start heating a big pot of water to boiling.
- Add spaghetti sauce and garbanzo beans
Add your preferred meatless spaghetti sauce and a can of cooked garbanzo beans for added protein. Add a can of chopped tomatoes with garlic and onion flavoring. Add 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of oregano and a bay leaf. Bring the water to a boil. Then, reduce the heat to allow it to simmer for 10 minutes. Add spaghetti noodles to the boiling water. Salt the noodle water heavily.
- Serve over cooked spaghetti noodles
When the sauce is hot and the noodles are cooked to al dente, it is time to serve. Drain the spaghetti noodles in a colander, and place them on a serving plate. Remove the bay leaf, and serve the spaghetti sauce over the cooked spaghetti noodles. Top with grated Parmesan cheese if desired.