Spaghetti à la RV

A plate of veggie pasta smothered in marinara sauce, veggies and Parmesan cheese.
Ryan Barrick stands in snow with goggles, looking up at white sky
Ryan Barrick stands in snow with goggles, looking up at white sky

Ryan Barrick

22, Mt. Hood, Oregon

Ryan Barrick fell in love with skiing at a young age. At 20 years young, he realized a normal life wasn't for him. He now travels and skis all over North America, living out of his 2013 Thor Motor Coach Ace 27.1 Class A Motorcoach and chasing his dreams.  

Spaghetti à la RV

Since moving into an RV, I have started cooking my own meals. It’s cheaper than eating out, generally healthier and you get to pick your favorite dishes. Spaghetti has always been one of mine.

Ryan Barrick sits in Thor Class A motorhome chopping vegetables by snowy window.
Adding seven different veggies to spaghetti gives it a ton of flavor and lots of nutrients.

My original spaghetti meal started out traditional: spaghetti and meat sauce. Basic, bland and uninspired. But it’s changed enormously after spending time in my RV with friends who are vegan or vegetarian, and way better cooks than me. They helped me explore new combinations of things, always improving my recipe over the last batch I made.

Variety of colorful vegetables on a counter, cutting yellow bell pepper on cutting board
My recipe evolved from traditional pasta and meat sauce to veggie pasta with organic sauce and lots of fresh vegetables.
Close up of uncooked pasta in a pot of hot water with chopped vegetables in the background.
Veggie pasta is an easy way to make a simple dish a little healthier.

For instance, I started adding vegetables to the mix. Then, slowly, I got rid of the meat. I added peanuts, cashews and even more vegetables. My recipe evolved from traditional pasta and sauce to veggie pasta with organic sauce.

A saute pan full of cooking vegetables.
To help soften the vegetables as they cook, you can add olive oil or coconut oil.

I don’t consider myself to be a picky eater, but I took what I liked best out of all the different combinations I’ve made with friends and created this healthy and filling veggie spaghetti with seven vegetables, perfect after a long day on the slopes.

Frying pan full of cooked vegetables and red pasta sauce
Start with just half the amount of sauce. You can always add more later.
Pan pouring vegetable and red sauce mixture onto plate of pasta
Pour the veggie and sauce mixture directly onto the pasta while everything is still hot.
Close up of the finished dish on a plate.
Take a moment to enjoy the end product before digging in.
Spaghetti à la RV

Spaghetti à la RV

  • 32 oz. jar (or 4 cups) of red pasta sauce 
  • 1 box veggie pasta (Barilla makes a good one)
  • 1 cup broccoli
  • 1/2 cup asparagus, chopped
  • 1/2 cup Brussels sprouts 
  • 8 baby carrots, chopped
  • ½ a red pepper, chopped
  • ½ an orange pepper, chopped
  • ½ a white onion, diced
  • 2 tablespoons cashews  
  • 1 tablespoon peanuts
  • Parmesan cheese

Cooking Tools

  • 1 large sauté pan
  • 1 large pot
  • Chef's knife
  • Cutting board
  • Colander
  • Burner/Stove top

Method

  1. Boil the veggie pasta as directed on the package. Chop the asparagus, broccoli, Brussels sprouts, peppers and onions into bite-size pieces.
  2. Next, crush up the cashews and peanuts into small pieces.
  3. Put all the chopped vegetables and crushed nuts into a sauté pan. Add half of the sauce to the pan of vegetables, stir and cook on medium-high heat for 10-15 minutes or until the veggies have softened.
  4. Combine with the veggie pasta on a plate. Add extra red sauce to suit your taste, then top it off with a sprinkle of Parmesan cheese and enjoy.
Two young guys in a Class A motorhome sit and eat spaghetti
Take your meal to the next level by sharing with friends after a long day on the slopes.

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