Easy Veggie Spaghetti Recipes

Think of this as a flexible vegetarian recipe pasta that works wonders with a spread of vegetables so you'll use whatever you've got within the fridge. i prefer to think this as an excellent thanks to use each piece of vegetable left within the drawer produces. you'll even swap the spaghetti for other pasta forms and kinds. Whole grain and even gluten free pasta will work beautifully.

Easy Veggie Spaghetti Recipes
Easy Veggie Spaghetti Recipes

If you're trying to find a coffee carbohydrate pasta recipe, try our guilt zucchini Noodles. We swap pasta with noodles made up of zucchini. See how we roll in the hay using spiralizer or if you do not have one, inspect our tips for using mandoline or vegetable peeler.

Soften the chopped onions in vegetable oil over medium heat. Stir in garlic, seasoning, and ingredient. contribute vegetables and cook until tender. Add the entire canned tomatoes and break them a touch with a spoon. you would like the sauce to be chunky. Season then simmer the sauce until it's reduced slightly somewhere between 10 and quarter-hour. While dressing simmers, cook your pasta.

Easy Veggie Spaghetti Recipes


  • 12 ounces spaghetti or pasta of choice
  • 4 tablespoons olive oil
  • 1 cup (140 grams) chopped onion
  • 2 medium zucchini, chopped (1/2 pound)
  • 2 medium yellow squash, chopped (1/2 pound)
  • 3 garlic cloves, minced (1 tablespoon)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
  • One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)
  • 2 to 3 teaspoons mushroom powder, optional, see notes
  • 5 cups (1/2 pound) spinach leaves
  • Handful fresh basil leaves, plus more for garnish
  • Salt and fresh ground black pepper
  • Parmesan cheese or nutritional yeast for serving


  1. Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
  2. Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
  3. Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.


  1. While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.


  1. Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

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