Easy Veggie Spaghetti

I love this easy vegetable spaghetti recipe! It tastes incredible and is loaded with over 1 ½ pounds of vegetables. This vegetarian pasta is so good that I could honestly eat it every day.

My favorite thing about this vegetarian pasta sauce is that it’s made 100% from scratch, so you know every ingredient that goes into the pan.

Our veggie pasta recipe is wonderfully adaptable, so you can use whatever vegetables you have in the fridge. It’s a great way to use those veggie scraps left in the produce drawer. We also love this easy vegetable lasagna!

Key Ingredients

• Pasta: I used spaghetti in our photos and video, but any shape of pasta will do. You can even substitute your favorite gluten-free or whole-grain pasta if you’d like to.
• Vegetables: I add over 1 ½ pounds of veggies to this pasta recipe and love a combination of zucchini, yellow squash, jarred roasted red peppers, and spinach. Other veggies work, like peas, corn, cauliflower, and cabbage.
• Onion, garlic, and tomato paste: These provide our base flavor for the vegetable pasta sauce.
• Canned whole tomatoes: I love canned whole tomatoes for this recipe. After adding them to the pot, I crush them with a spoon so they turn into a chunky sauce. Crushed tomatoes are also an option. You can also use blanched, peeled fresh tomatoes (tips for peeling fresh tomatoes are found in this recipe for red pasta sauce).
• Basil: I love fresh basil in this sauce, but other herbs work, too (parsley and mint add a different flavor but are excellent).
• Mushroom powder: Okay, now this one is optional, but for the best, most flavorful veggie pasta, I highly recommend using homemade mushroom powder. It adds a rich umami flavor to the sauce and is our secret weapon when making meatless recipes. I also use it when making mushroom pasta and spaghetti with meat sauce. You can also buy it from specialty food stores, spice shops, and online.

How to Make Veggie Spaghetti

My family loves this veggie spaghetti (even my young son). We’ll make it from scratch, but don’t worry, it’s easy and quick!

First, you’ll make the vegetable sauce. Cook your onions in olive oil until soft, then stir in the garlic, spices, and tomato paste. The tomato paste will turn from bright red to burnt orange, and that’s when you’ll toss in all your delicious veggies.

Next, add a large can of tomatoes and use a wooden spoon to break them into a chunky sauce. Add a good pinch of salt and, if you have it, some mushroom powder (highly recommended). Then, let your sauce simmer for 10 to 15 minutes.

While the sauce simmers, you can cook your pasta. When the pasta is cooked, your sauce should be ready, and you can toss in some spinach, fresh basil, and the cooked pasta. I love serving this veggie spaghetti with a generous amount of parmesan cheese, but you can use a more vegetarian-friendly cheese or nutritional yeast instead.

Storing Veggie Spaghetti

Leftover veggie spaghetti lasts in an airtight container in the fridge for up to 4 days. You can also make the sauce and store it in the refrigerator for 4 days before tossing it with the pasta. Freeze the sauce for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.

More Vegetarian Pasta Recipes

• Baked Vegetable Pasta
• Veggie Lasagna Rollups
• Garlic Zucchini Noodles (low-carb)
• Creamy Vegan Mac and Cheese