Vegetarian Spaghetti Recipes for Easy Weeknight Dinners

Spaghetti is a classic comfort food loved by many, but when it comes to vegetarian options, the possibilities are endless and exciting. Whether you’re a long-time vegetarian or just looking to reduce meat consumption, vegetarian spaghetti recipes offer vibrant flavors, colorful vegetables, and wholesome ingredients that satisfy both the palate and the soul.

From rich tomato sauces bursting with herbs to creamy, dairy-free alternatives, vegetarian spaghetti can be both nutritious and indulgent.

In this post, we’ll explore several delicious vegetarian spaghetti recipes that are easy to prepare, packed with fresh ingredients, and perfect for any occasion. You’ll find options ranging from quick weekday dinners to more elaborate dishes that impress guests.

Plus, I’ll share tips, variations, and serving suggestions to keep your pasta game exciting and fresh. Ready to twirl your fork into some tasty meatless spaghetti?

Let’s dive in!

Why You’ll Love This Recipe

Vegetarian spaghetti recipes are a fantastic way to enjoy a wholesome, hearty meal without relying on meat. They’re naturally packed with vitamins, minerals, and fiber thanks to the abundance of vegetables, legumes, and herbs.

These recipes are incredibly versatile; you can swap in your favorite veggies or add protein-rich plant-based ingredients like lentils or tofu. Plus, they’re easy to customize for dietary preferences, whether you want gluten-free pasta or a dairy-free sauce.

Most importantly, vegetarian spaghetti dishes bring comforting familiarity with a nutritious twist, making them perfect for family dinners or meal prep. And if you love Italian flavors, you’ll find these recipes bursting with them!

Ingredients

• Spaghetti pasta: 12 ounces (use whole wheat or gluten-free if preferred)
• Olive oil: 2 tablespoons
• Garlic cloves: 3, minced
• Onion: 1 medium, finely chopped
• Bell peppers: 1 cup, diced (any color)
• Zucchini: 1 medium, sliced into half-moons
• Cherry tomatoes: 1 cup, halved
• Spinach: 2 cups fresh leaves
• Tomato paste: 2 tablespoons
• Canned crushed tomatoes: 1 (14-ounce) can
• Dried Italian herbs: 1 teaspoon (basil, oregano, thyme mix)
• Red pepper flakes: 1/4 teaspoon (optional for heat)
• Salt and black pepper: to taste
• Fresh basil leaves: for garnish
• Grated Parmesan cheese or vegan alternative: for serving

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander for draining pasta
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Serving bowls or plates

Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
2. Sauté the aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, cooking until softened and fragrant, about 3-4 minutes.
3. Add vegetables: Stir in diced bell peppers and zucchini. Cook for 5-6 minutes until the veggies are tender but still vibrant.
4. Make the sauce: Add tomato paste to the skillet and cook for 1-2 minutes to intensify flavor. Then, pour in the crushed tomatoes and stir in dried Italian herbs, red pepper flakes, salt, and pepper.
5. Simmer: Reduce heat to low and let the sauce simmer gently for 10 minutes. If it gets too thick, add reserved pasta water a little at a time to loosen.
6. Incorporate spinach and tomatoes: Add fresh spinach leaves and cherry tomatoes to the skillet. Cook for another 2-3 minutes until spinach wilts and tomatoes soften slightly.
7. Toss pasta and sauce: Add drained spaghetti to the skillet and toss well to coat the noodles with sauce and veggies evenly.
8. Serve: Plate the spaghetti and garnish with fresh basil leaves and a sprinkle of Parmesan cheese or a vegan alternative. Enjoy immediately.

Tips & Variations

Tip: Reserve some pasta water before draining your noodles. The starchy water helps to bind sauce and pasta perfectly for a silky texture.

Variation: For added protein, stir in cooked lentils, chickpeas, or diced tofu during the sauce simmering step.

Tip: Swap out vegetables based on seasonality or preference—eggplant, mushrooms, or kale work wonderfully.

Variation: Make a creamy version by adding a splash of your favorite plant-based milk or by trying my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes instead of tomato sauce.

Nutrition Facts

Serving Suggestions

This vegetarian spaghetti pairs beautifully with a fresh green salad tossed in lemon vinaigrette or a classic Caesar salad with vegetarian dressing.

For a heartier meal, serve alongside crusty garlic bread or try my Vegan Bread Machine Recipe for Soft, Delicious Loaves to make your own bread at home.

To complete your meal, you might enjoy a light dessert such as the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet, wholesome finish.

Conclusion

Vegetarian spaghetti recipes offer an incredible blend of taste, nutrition, and convenience. With just a few fresh ingredients and simple steps, you can create a satisfying meal that delights both vegetarians and meat-eaters alike.

The beauty of vegetarian pasta is in its flexibility—you can customize the veggies, spice levels, and even the sauce to suit your mood and pantry choices.

Whether you’re cooking for a busy weeknight or entertaining guests, these recipes stand out as crowd-pleasers that nourish and comfort. And if you want to explore more vegetarian delights, be sure to check out other flavorful options like Peruvian Vegetable Recipes for Flavorful Healthy Meals for a taste adventure beyond Italian cuisine.

Happy cooking and buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Spaghetti with Tomato Basil Sauce”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and flavorful vegetarian spaghetti recipe featuring a fresh tomato basil sauce. Perfect for a quick and healthy weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“12 oz spaghetti”, “2 tbsp olive oil”, “3 cloves garlic, minced”, “1 can (14 oz) crushed tomatoes”, “1 cup cherry tomatoes, halved”, “1/4 cup fresh basil leaves, chopped”, “1 tsp dried oregano”, “1/2 tsp red pepper flakes (optional)”, “Salt to taste”, “Black pepper to taste”, “1/4 cup grated Parmesan cheese (optional)”, “2 tbsp chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Bring a large pot of salted water to a boil and cook spaghetti until al dente.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat and saut\u00e9 garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, cherry tomatoes, oregano, red pepper flakes, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer sauce for 15 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Drain spaghetti and add to the sauce, tossing to combine.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh basil and parsley before serving.”}, {“@type”: “HowToStep”, “text”: “Top with grated Parmesan cheese if desired.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “14 g”, “fatContent”: “8 g”, “carbohydrateContent”: “72 g”}}