Red Sauce Spaghetti Pasta | Fresh and Easy Weeknight Spaghetti with Veggies | Vegetarian Spaghetti
3 cups pre-cooked spaghetti or pasta of choice
2 tbsp olive oil
1 onion, chopped
4 - 5 garlic cloves, chopped
150 g zucchini, chopped
1/2 tsp salt or to taste
150 g aubergine, chopped
100 g mixed bell pepper
1 tsp sriracha sauce or to taste
1 1/2 cups pasta sauce
Heat the oil in a large pan over medium-high heat
Add onion and sauté until translucent, about 2 to 3 minutes.
Add garlic and sauté, add zucchini, salt, aubergine, bell pepper one by one and stir.
Add sriracha sauce, stir and cook for 2 minutes, then add pasta sauce and mix well.
Cover and cook vegetables until softened but still with some crunch for 5 to 6 minutes.
Finally, toss in the cooked spaghetti or pasta, and then leave for a minute so that the pasta absorbs some of the sauce.