Best Ever “From Scratch” Spaghetti

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I’ve already talked about my dislike of jarred pasta sauce in Veggie Loaded Pasta Sauce recipe, but I’ll admit some nights even cutting vegetables is more work than I really want to put into dinner and “from scratch” is loosely used in this recipe. This spaghetti hits the spot. I feel silly even writing this recipe because it’s spaghetti…like not complicated, nothing overly exciting, but it was delicious enough that it was a GOOD dinner with great nutritional benefits, thanks to the lentils and cauliflower, and not half assed which is how I feel with most spaghetti nights.

Again, I feel silly writing this recipe but here we go. First start your lentils, add 1 cup of water and a rinsed 1/3 cup of red lentils to a small sauce pot. Bring this to boil. Once it’s boiling, drop the temp to medium for 15 minutes. Meanwhile boil a large pot of water, once this starts boiling, add 1/2 a box of spaghetti and 16 oz of frozen cauliflower. Boil for 10-12 minutes. Drain when it’s done and move the spaghetti and cauliflower back to the same pot and add in the cooked lentils.

Add 28 oz crushed tomatoes, 1 tsp Italian seasonings, 1/2 tsp garlic powder, 1 tbsp onion powder, 1 tbsp parmesan, 1 tbsp nutritional yeast, a bit of salt and pepper and a pinch of red pepper flakes. Stir well and serve! Seriously so basic, but so good. Doctoring up your own pasta sauce it a great way to increase the nutritional benefits with minimal effort. Note about the lentils: you can totally use green or brown lentils instead. However, the red lentils break down much more which is what I like about adding them to spaghetti. They are barely noticeable but are such a great nutritional powerhouse.

Best Ever “From Scratch” Spaghetti


  • 1/2 box of spaghetti
  • 1 cup water
  • 1/3 cup red lentils (rinsed)
  • 28 oz crushed tomatoes
  • 16 oz bag of frozen cauliflower
  • 1 tsp Italian seasonings
  • 1/2 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp parmesan
  • 1 tbsp nutritional yeast
  • salt and pepper to taste
  • pinch of red pepper flakes


  1. In a small sauce pot, boil 1 cup of water with 1/3 cup of rinsed red lentils. Once this is boiling, bring the temp down to medium and simmer for 15 minutes.
  2. Meanwhile, bring a large pot of water to boiling, then add spaghetti and frozen cauliflower. Let this boil for 10-12 minutes.
  3. When done, drain the cauliflower and spaghetti. Add the spaghetti, cauliflower, and lentils into the large pot. Add all the remaining ingredients and stir to combine. Let this simmer on medium low heat for 5-10 min to heat through.

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