This vibrant, plant-powered spaghetti dish brings together the rustic flavors of seasonal vegetables and aromatic herbs in a rich tomato-based sauce. It’s a wholesome and versatile meal, equally comforting on a cozy weeknight or impressive enough for a casual gathering with friends.
Ingredients Breakdown
The core of this dish lies in the harmony of fresh vegetables and bold seasoning. Zucchini and yellow squash offer tender texture and subtle sweetness, while baby spinach adds a leafy richness that melds beautifully into the warm sauce. Onion acts as the flavor foundation, imparting gentle sweetness and depth.
Aromatics and herbs like garlic, oregano, red pepper flakes, and torn basil infuse the sauce with a lively, earthy fragrance. They add both character and warmth to every bite, enhancing the dish without overpowering the fresh produce.
The robust tomato-based components—whole peeled tomatoes, a generous dollop of tomato paste, and roasted red peppers—build a velvety, savory sauce with just the right amount of natural acidity and sweetness. Roasted red peppers contribute a smoky, roasted undertone, while mushroom powder (if used) deepens the umami profile for a more robust flavor.
Spaghetti acts as the perfect canvas, though any pasta shape can be used. Toppings like grated vegan parmesan or a dusting of nutritional yeast add a cheesy, nutty finish. A few extra basil leaves as garnish brighten the final presentation.
Step-by-Step Preparation Guide
The base begins with gently sautéed onions in olive oil until soft and golden. This step coaxes out sweetness and sets the tone for the sauce. Next comes the zucchini, squash, garlic, oregano, and red pepper flakes. These vegetables are sautéed until tender, with enough bite to retain their structure.
Tomato paste is stirred in to amplify richness, followed by whole peeled tomatoes and chopped roasted red peppers. As the sauce simmers, it thickens and develops complexity. A spoon is used to crush the tomatoes into hearty chunks, creating a rustic, chunky texture.
Meanwhile, spaghetti is boiled in well-salted water until perfectly al dente. This ensures the noodles can hold up to the bold sauce without becoming overly soft.
Once the sauce has reached its full potential, spinach and fresh basil are folded in. The residual heat gently wilts the greens, releasing their herbal aroma and adding vibrant color. Seasoning is fine-tuned before the pasta is tossed directly into the sauce, where it soaks up the rich flavors. A final toss brings everything together in a balanced medley.
What to Serve With This Recipe
This hearty pasta pairs well with a variety of accompaniments. Think crispy garlic bread or herb focaccia to mop up extra sauce. For contrast, a side of roasted vegetables or a citrusy arugula salad adds freshness and crunch.
For a refreshing touch, serve with sparkling water infused with lemon or orange slices. A glass of chilled white wine or hibiscus iced tea also complements the savory-sweet tomato sauce beautifully.
Creative Variations to Try
Switch up the pasta by opting for penne, rigatoni, or rotini to create a different texture. Grilled eggplant, mushrooms, or sun-dried tomatoes can be added for smoky and savory notes. For a richer twist, stir in a swirl of cashew cream or spoonful of dairy-free béchamel just before serving. Swap out spinach for kale, Swiss chard, or beet greens for a more robust, earthy profile.
Recipe Tips
Taste as you go to ensure balanced seasoning throughout
Prevent mushy vegetables by adding squash halfway through the sautéing process
Try a drizzle of chili oil or balsamic glaze over plated pasta for added flair
Store any extra sauce separately and reheat gently to avoid overcooked noodles
Frequently Asked Questions
Can I make this dish gluten-free?
Yes, simply substitute gluten-free spaghetti or any preferred gluten-free pasta variety.
What’s the best substitute for mushroom powder?
You can omit it entirely or replace it with a splash of soy sauce or a spoonful of miso paste for similar umami depth.
How long can I store leftovers, and how should I reheat them?
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce.
Can I use canned diced tomatoes instead of whole peeled tomatoes?
Yes, though whole tomatoes offer a richer texture. If using diced, reduce the simmer time slightly.
This vegan spaghetti brings together garden-fresh ingredients, bold herbs, and a comforting tomato base into one deeply satisfying meal. It’s a nourishing recipe that’s easy to adapt and perfect for meal prep, casual dinners, or sharing with loved ones around the table.
Ingredients
12 ounces (340g) spaghetti or preferred pasta variety
4 tablespoons olive oil
1 cup (140g) finely chopped onion
2 medium zucchini, chopped
2 medium yellow squash, chopped
3 garlic cloves, minced (approximately 1 tablespoon)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
1 (12-ounce) jar roasted red peppers, drained and chopped into 1/2-inch pieces (about 1 cup)
2 to 3 teaspoons mushroom powder (optional, for umami depth)
5 cups (226g) fresh spinach leaves
A handful of fresh basil leaves, torn, plus extra for garnish
Salt and freshly ground black pepper, to taste
Parmesan cheese or nutritional yeast, for topping
Instructions
Begin by preparing the vegetable-based pasta sauce. In a wide, deep skillet set over medium heat, warm the olive oil. Add the chopped onion and sauté for 3 to 5 minutes, stirring occasionally, until softened and lightly golden.
Add the zucchini, yellow squash, minced garlic, dried oregano, red pepper flakes, and a generous pinch of salt. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender yet still retain a bit of bite.
Stir in the tomato paste and cook for an additional minute to deepen the flavor. Then add the roasted red peppers, whole peeled tomatoes, and mushroom powder, if using. Bring the mixture to a gentle simmer and let it cook for approximately 10 minutes. As the sauce thickens and reduces, use a spoon or spatula to break up the tomatoes into rustic chunks for a hearty texture.
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta and set it aside.
Remove the sauce from the heat and stir in the fresh spinach and torn basil leaves. The residual heat will wilt the spinach and allow the herbs to release their aroma. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Add the cooked pasta to the sauce and let it rest for a minute, allowing the noodles to absorb the flavors and the spinach to soften further. Toss everything together gently to coat the pasta thoroughly in the sauce.
Serve immediately, garnished with additional fresh basil and a generous sprinkle of parmesan cheese or nutritional yeast, depending on your preference.
Vegan Spaghetti
Ingredients
- 12 ounces 340g spaghetti or preferred pasta variety
- 4 tablespoons olive oil
- 1 cup 140g finely chopped onion
- 2 medium zucchini chopped
- 2 medium yellow squash chopped
- 3 garlic cloves minced (approximately 1 tablespoon)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 28-ounce can whole peeled tomatoes
- 1 12-ounce jar roasted red peppers, drained and chopped into 1/2-inch pieces (about 1 cup)
- 2 to 3 teaspoons mushroom powder optional, for umami depth
- 5 cups 226g fresh spinach leaves
- A handful of fresh basil leaves torn, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Parmesan cheese or nutritional yeast for topping
Instructions
- Begin by preparing the vegetable-based pasta sauce. In a wide, deep skillet set over medium heat, warm the olive oil. Add the chopped onion and sauté for 3 to 5 minutes, stirring occasionally, until softened and lightly golden.
- Add the zucchini, yellow squash, minced garlic, dried oregano, red pepper flakes, and a generous pinch of salt. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender yet still retain a bit of bite.
- Stir in the tomato paste and cook for an additional minute to deepen the flavor. Then add the roasted red peppers, whole peeled tomatoes, and mushroom powder, if using. Bring the mixture to a gentle simmer and let it cook for approximately 10 minutes. As the sauce thickens and reduces, use a spoon or spatula to break up the tomatoes into rustic chunks for a hearty texture.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta and set it aside.
- Remove the sauce from the heat and stir in the fresh spinach and torn basil leaves. The residual heat will wilt the spinach and allow the herbs to release their aroma. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
- Add the cooked pasta to the sauce and let it rest for a minute, allowing the noodles to absorb the flavors and the spinach to soften further. Toss everything together gently to coat the pasta thoroughly in the sauce.
- Serve immediately, garnished with additional fresh basil and a generous sprinkle of parmesan cheese or nutritional yeast, depending on your preference.
