8 oz. whole wheat pasta
4 teaspoons olive oil
15 oz. can vegan pizza sauce*
1 cup sliced mushrooms
2 bell peppers, any color, sliced
4-6 cloves garlic, minced
1/2 of a medium sized onion, chopped
Italian seasonings: marjoram, parsley, oregano, basil, rosemary, thyme
Cook pasta according to instructions. While pasta is cooking, slice vegetables. Heat 1 teaspoon of olive oil in a 10 inch (or so) skillet. Add veggies, garlic, and spices (add as much or as little as you want) and saute until tender. Remove from skillet and keep warm. Add remaining olive oil and heat over medium high heat. Drain pasta and add to skillet, spreading evenly. Fry without stirring for 3-4 min. You want the pasta to get crispy, but not burnt. Reduce heat to medium and do your best to flip the pasta in the skillet and cook for an additional minute or so. Heat sauce in microwave or over stove. Put pasta in pan that you cooked spaghetti in and add sauce and veggies and stir. Add more of seasonings, if desired and serve.
*I use pizza sauce because I like the flavoring and consistency. I use Hunts; I'm sure any kind would work, but check the label because the ingredient natural flavoring could be some type of beef by-product.