Spaghetti Recipe Veg: Easy & Delicious Vegetarian Pasta

There’s something deeply comforting about a big bowl of spaghetti, especially when it’s loaded with vibrant, colorful vegetables. Vegetarian spaghetti is a dish that appeals to everyone, from devoted plant-based eaters to those just looking for a lighter, healthier meal.

This recipe transforms classic Italian flavors into a veggie-packed powerhouse, bursting with freshness and nutrition. With simple ingredients like ripe tomatoes, bell peppers, zucchini, and carrots, you can whip up a satisfying dinner in under an hour—no meat required.

Whether you’re cooking for a crowd, meal prepping for the week, or seeking a wholesome weeknight dinner, this spaghetti recipe veg has you covered. It’s endlessly adaptable, kid-friendly, and makes excellent leftovers.

Plus, it’s the perfect base for experimenting with your favorite seasonal vegetables or adding a vegan twist with plant-based cheese. Keep reading for the full recipe, plus tips and creative variations!

Why You’ll Love This Recipe

• Quick and easy: Ready in about 40 minutes, perfect for busy weeknights.
• Family-friendly: Loved by kids and adults alike, with flavors that please every palate.
• Healthy and filling: Packed with fiber, vitamins, and minerals from a rainbow of vegetables.
• Customizable: Swap in your favorite veggies or add plant-based proteins for variety.
• Leftover-friendly: Tastes even better the next day and reheats beautifully.
• Vegan and dairy-free options: Easily adaptable for different dietary needs.

Ingredients

Equipment

• Large pot (for boiling spaghetti)
• Large skillet or sauté pan (for cooking sauce)
• Wooden spoon or spatula
• Colander (for draining pasta)
• Chef’s knife and cutting board
• Box grater (for carrot)
• Measuring cups and spoons

Instructions

1. Prepare the vegetables:
   
   Wash and chop all your vegetables. Finely dice the onion, mince the garlic, dice the bell pepper, chop the zucchini, grate the carrot, and slice the mushrooms.
2. 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 1/2 cup of pasta cooking water, then drain the pasta using a colander.

   Tip: Toss the drained spaghetti with a drizzle of olive oil to prevent sticking.

3. Sauté the aromatics:
   
   While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds, until fragrant.
4. Add the vegetables:
   
   Add the diced bell pepper, zucchini, grated carrot, and sliced mushrooms to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and begun to brown lightly.
5. Build the sauce:
   
   Stir in the tomato paste and cook for 1 minute, then add the canned diced tomatoes (with their juices), Italian herbs, and sugar (if using). Season with salt and pepper to taste.
6. Simmer the sauce:
   
   Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. If the sauce thickens too much, add a splash of the reserved pasta water to reach your desired consistency.

   “A good simmer helps the flavors meld and the sauce become rich and hearty.”

7. Combine spaghetti and sauce:
   
   Add the drained spaghetti to the skillet (or return the pasta to the large pot and pour the sauce over). Toss well to coat all the noodles in the sauce, using pasta water as needed to help the sauce cling.
8. Garnish and serve:
   
   Divide the spaghetti among plates or bowls. Top with chopped fresh basil or parsley and, if desired, a sprinkle of vegan or regular parmesan cheese. Serve hot and enjoy!

Tips & Variations

• Make it gluten-free: Use your favorite gluten-free spaghetti.
• Boost the protein: Add cooked lentils, chickpeas, or white beans to the sauce for extra plant-based protein. Crumbled tofu or tempeh also works well.
• Mix up the veggies: Try adding spinach, kale, broccoli florets, or eggplant. Stir in tender greens during the last few minutes of simmering.
• Spice it up: Add a pinch of chili flakes or a splash of hot sauce for some heat.
• Creamy option: Stir in a few tablespoons of vegan bechamel sauce for a creamy, luscious finish.
• Batch cook: Double the sauce and freeze half for a future quick meal.
• Make it a bake: Layer the pasta and sauce in a casserole, top with vegan cheese, and bake until bubbly for a twist inspired by this baked spaghetti vegetarian recipe.

Nutrition Facts

Nutrition values are estimates and will vary based on ingredient brands and toppings used.

Serving Suggestions

• With crusty bread: Pair with a slice of homemade bread. Try this vegan bread machine recipe for a soft, delicious loaf.
• Fresh salad: Serve alongside a simple green salad with lemon vinaigrette or a tangy slaw for a refreshing contrast.
• Party platter: Serve smaller portions alongside Lipton vegetable dip and raw veggie sticks for a colorful dinner spread.
• Protein boost: Top with crispy roasted chickpeas or tofu cubes for extra protein and crunch.
• For kids: Sprinkle with nutritional yeast for a cheesy flavor, or mix in tiny cooked peas and corn for a pop of color.

Conclusion

This easy spaghetti recipe veg is proof that wholesome, plant-based meals can be every bit as satisfying as their meaty counterparts. It’s a flexible dish that fits any season, mood, or gathering, and it’s sure to become a staple in your weekly rotation.

With its medley of tender vegetables and rich, herby tomato sauce, every forkful is a celebration of fresh flavors and good-for-you ingredients.

Don’t be afraid to make it your own by adding your favorite veggies, beans, or herbs. And if you’re seeking even more plant-powered meal inspiration, check out our roundups of vegetarian swiss chard recipes or explore Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking, and enjoy every delicious bite!

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