Best Vegan Spaghetti Recipe for a Quick and Tasty Dinner

There’s something irresistibly comforting about a bowl of spaghetti, and when it’s made vegan, you get all the flavor and satisfaction with none of the animal products. Whether you’re a long-time plant-based eater or just looking to add more vegetables to your weeknight line-up, this Best Vegan Spaghetti Recipe is a crowd-pleaser.

Tender strands of pasta are tossed with a rich, savory tomato sauce brimming with fresh veggies, aromatic herbs, and a hint of umami depth—no cheese or meat required. This recipe is the result of years of perfecting the balance between hearty, homey flavors and wholesome, nourishing ingredients.

Plus, it’s easy enough for a busy weeknight but special enough to serve for a cozy dinner party. If you’re craving a classic Italian-inspired meal that’s both satisfying and completely plant-based, you’re in the right place.

Get ready to twirl your fork and dig in!

Why You’ll Love This Recipe

• Hearty and Satisfying: Thanks to protein-rich lentils and hearty vegetables, this vegan spaghetti truly sticks to your ribs.
• Simple Ingredients: All you need are pantry staples and fresh produce—no specialty items, and everything is easy to find.
• Rich in Flavor: Layers of garlic, tomato, basil, and a touch of balsamic create a sauce with depth and complexity.
• Family-Friendly: Even picky eaters (kids and adults alike) love this comforting dish.
• Meal Prep Friendly: The sauce tastes even better the next day and freezes beautifully for future meals.
• Customizable: Easily add your favorite veggies or protein sources to make it your own.
• Nutrient-Dense: Packed with fiber, vitamins, and plant-based protein for a meal you can feel great about.

Ingredients

Here’s everything you’ll need to make the best vegan spaghetti. For convenience, you’ll find a quick-glance table, followed by a detailed list:

• Spaghetti: 16 oz (450 g), whole wheat or gluten-free as desired
• Olive oil: 2 tablespoons, extra virgin
• Yellow onion: 1 medium, diced
• Garlic cloves: 5, minced
• Carrot: 1 large, diced
• Celery stalks: 2, diced
• Red bell pepper: 1, diced
• Crushed tomatoes: 1 (28 oz/800 g) can
• Tomato paste: 2 tablespoons
• Dried oregano: 1 teaspoon
• Dried basil: 1 teaspoon
• Balsamic vinegar: 2 teaspoons
• Brown lentils: 1 cup, cooked (or 1 can, drained and rinsed)
• Fresh basil: ½ cup, chopped (plus more for garnish)
• Salt & pepper: To taste
• Red pepper flakes: ¼ teaspoon (optional, for heat)
• Vegan parmesan: Optional, to serve

Equipment

• Large pot – for boiling pasta
• Large, deep skillet or Dutch oven – for making the sauce
• Wooden spoon or spatula – for sautéing and stirring
• Colander – to drain pasta
• Chef’s knife – for chopping vegetables
• Cutting board – for prepping ingredients
• Measuring cups and spoons
• Ladle – for serving
• Grater – if using homemade vegan parmesan

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 ½ cup of pasta water, then drain and set aside.

2. Prepare the vegetables:

   While the pasta cooks, dice the onion, carrot, celery, and red bell pepper. Mince the garlic.

3. Sauté aromatic vegetables:

   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent.

   Stir in the carrot, celery, and bell pepper. Sauté for another 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add garlic and tomato paste:

   Add the minced garlic and tomato paste to the pan. Stir frequently for about 1 minute, until fragrant and the tomato paste deepens in color.

5. Build the sauce:

   Pour in the crushed tomatoes, dried oregano, dried basil, balsamic vinegar, salt, pepper, and red pepper flakes (if using). Stir to combine.

   Bring the sauce to a gentle simmer.

6. Add lentils:

   Stir in the cooked lentils. Let the sauce simmer gently over low heat for 15-20 minutes, stirring occasionally.

   If the sauce thickens too much, add a splash of reserved pasta water.

7. Finish with fresh basil:

   Just before serving, stir in the chopped fresh basil. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.

8. Toss and serve:

   Add the drained spaghetti to the sauce. Toss to coat evenly.

   If desired, add a bit more reserved pasta water to help the sauce cling to the noodles.

9. Garnish and enjoy:

   Divide among bowls. Top with extra fresh basil and a generous sprinkle of vegan parmesan.

   Serve hot and enjoy!

Tips & Variations

Tip: Always save a bit of your pasta cooking water! The starches help the sauce adhere beautifully to the noodles.

• Make it gluten-free: Use your favorite gluten-free spaghetti. Brown rice or chickpea pasta works perfectly.
• Switch up the protein: Instead of lentils, try using cooked chickpeas, white beans, or crumbled tempeh for a different texture and flavor.
• Boost the veggies: Add chopped zucchini, mushrooms, or spinach in step 3 for extra nutrition and color.
• Make it creamy: For extra richness, stir in a few tablespoons of Vegan Bechamel Sauce at the end, or swirl in a spoonful of cashew cream.
• Spice it up: Increase the red pepper flakes, or add a pinch of smoked paprika for a subtle smokiness.
• Meal prep: The sauce can be made up to 3 days in advance and reheated. It also freezes well for up to 2 months.
• Oil-free: Sauté the vegetables in a splash of vegetable broth instead of oil for a lighter, oil-free version.
• Try other pasta shapes: Penne, rigatoni, or rotini all work beautifully with this sauce.

“The key to great vegan spaghetti is building deep, savory flavor with simple ingredients—don’t rush the simmer!”

Nutrition Facts

Here’s an approximate breakdown per generous serving (recipe serves 4):

Note: Nutrition is an estimate and will vary with ingredient brands and any added toppings.

Serving Suggestions

• Classic Italian meal: Serve alongside a crisp green salad and homemade garlic bread. Try pairing with a side of Vegetarian Swiss Chard Recipes for an extra-healthy spread.
• Make it a feast: Pair your spaghetti with a cozy bowl of Low Calorie Vegetable Soup for a comforting, nutritious meal.
• Brunch surprise: Who says spaghetti is just for dinner? Serve leftovers with a sunny side up (vegan) egg or some Veggie Egg Bite Recipe for a hearty brunch.
• Entertaining: Offer a build-your-own pasta bar with extra toppings like olives, roasted garlic, or vegan cheese.
• Lunchbox ready: Pack leftovers in a thermos; the sauce keeps the pasta moist and flavorful.
• Wine pairing: A medium-bodied red wine like Chianti or a dry rosé complements the tomato sauce beautifully.
• Dessert: Finish the meal with a slice of Vegetarian Date Cake for a sweet, plant-based treat.

Conclusion

Whether you’re new to vegan cooking or a seasoned plant-based pro, this Vegan Spaghetti Recipe is sure to become a staple in your kitchen. It combines the heartiness and comfort of traditional spaghetti with the lightness and vibrancy of fresh vegetables and herbs.

The sauce is deeply flavorful, thanks to the careful blend of aromatics, tomatoes, and lentils—it’s the kind of meal that makes you forget it’s entirely free of animal products.

Best of all, this recipe is endlessly flexible. Play with the vegetables, try new pastas, or add your favorite plant-based proteins.

It’s proof that vegan food can be every bit as satisfying and crave-worthy as its classic counterparts. If you enjoyed this recipe, be sure to check out more delicious vegan ideas, like Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Spaghetti”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty, flavor-packed vegan spaghetti that everyone will love. Simple ingredients make this a go-to weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“12 oz (340g) dried spaghetti”, “2 tablespoons olive oil”, “1 medium yellow onion, diced”, “3 cloves garlic, minced”, “1 (28 oz) can crushed tomatoes”, “1 tablespoon tomato paste”, “1 teaspoon dried oregano”, “1 teaspoon dried basil”, “1/2 teaspoon red pepper flakes (optional)”, “Salt and black pepper, to taste”, “1 cup chopped fresh spinach”, “2 tablespoons nutritional yeast”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook spaghetti according to package instructions. Drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add diced onion and cook until translucent, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes.”}, {“@type”: “HowToStep”, “text”: “Simmer sauce for 12-15 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Add salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Stir in chopped spinach and cook until wilted, 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Toss cooked spaghetti with sauce.”}, {“@type”: “HowToStep”, “text”: “Sprinkle with nutritional yeast before serving.”}], “nutrition”: {“calories”: “410 kcal”, “proteinContent”: “13 g”, “fatContent”: “8 g”, “carbohydrateContent”: “73 g”}}