Vegetable Spaghetti with Zucchini and Carrots

Jump to:

• Why You’ll Love This 
• Ingredients & Substitutions 
• How to Make Vegetable Spaghetti
• Tips For The Best Vegetable Spaghetti 
• Other Vegetables That Goes with Spaghetti 
• Tips for the Best Vegetable Spaghetti
• How To Store
• Frequently Asked Questions About Vegetable Spaghetti
• Vegetable Spaghetti with Zucchini and Carrots

Spaghetti is a beloved dish around the world, often associated with hearty meat sauces, rich cheeses, and savory tomato bases. But what if you could take this classic meal and turn it into a health-packed powerhouse without sacrificing flavor?

Enter vegetable spaghetti—a delightful dish that combines the comfort of traditional pasta with the vibrant taste and nutrition of fresh vegetables.

Why You’ll Love This 

• It’s Extra-Saucy: We’re not holding back on the sauce! I love a good bowl of spaghetti, especially when drenched in pasta sauce. And that’s what we are going to do here!
• It’s Flavorful: With the blend of fresh vegetables and aromatic herbs in every mouthful, you’re in for a flavorful treat! 
• It’s Inclusive and Accessible: Whether you're following a gluten-free diet or simply love a versatile dish, this vegetable spaghetti accommodates all preferences. By using gluten-free spaghetti, it opens its doors to those with dietary restrictions while staying true to its promise of being crafted from everyday, easy-to-find ingredients.

Ingredients & Substitutions 

• Spaghetti: Instead of traditional spaghetti, you can use alternatives like whole wheat spaghetti, brown rice spaghetti, or opt for different pasta shapes. We chose to go with red lentil spaghetti.
• Olive Oil: If olive oil isn't available, consider alternatives such as avocado oil, grapeseed oil, or even melted vegan butter. These substitutions still provide the necessary richness and cooking medium required for sautéing vegetables.
• Onion: You can use substitutes like shallots or leeks for a milder flavor. Any kind of onion will do (red, yellow, sweet, etc). 
• Garlic: Don’t have fresh garlic? Use garlic powder instead. 
• Carrots: If carrots are unavailable, red bell peppers are a great replacement for that sweetness and color. Frozen carrots may be used, too.  
• Zucchini: When zucchini is not an option, consider yellow squash! 
• Frozen Peas: Corn kernels (fresh,canned, or frozen) can be used to infuse a touch of natural sweetness and textural variety. 
• Crushed Tomatoes: If crushed tomatoes are not accessible, using diced or whole canned tomatoes that are blended or crushed can serve as an effective substitute. You can also make your own sauce, or use jarred spaghetti sauce.
• Tomato Paste: If you don’t have any tomato paste, it can be excluded.
• Italian Seasoning: No Italian seasoning? Make your own blend by mixing dried basil, oregano, thyme, and marjoram. 
• Dried Rosemary: Instead of dried rosemary, dried thyme, oregano, or even dried basil can be used for a similar earthy note. 
• Red Pepper Flakes: If you prefer milder heat or don't have red pepper flakes, cayenne pepper or paprika can provide the desired warmth. Or, just omit. 
• Salt and Pepper
• Spinach: For a different leafy green, consider using kale, Swiss chard, or arugula, which offer unique flavors and textures. Note: their textures are different and may need a longer cook time, or need to be introduced earlier in the recipe. 

How to Make Vegetable Spaghetti

1. Boil The Pasta. Start with your pasta of choice. Traditional spaghetti works well, but you can also opt for whole wheat, gluten-free, or even alternative pasta like lentil or chickpea spaghetti for added protein and fiber. Boil until al dente, or for however long the package suggests. 
2. Cook The Veggies. Sauté your vegetables in a bit of olive oil or butter until they reach your desired tenderness. Some vegetables, like zucchini or spinach, only need a few minutes, while others, like carrots or mushrooms, may take longer. You can also roast vegetables in the oven for added depth of flavor.
3. Add Your Sauce & Combine. Once your vegetables are cooked, add the sauce and allow to simmer for a few minutes. Then, add the spaghetti pasta, along with spinach. Gently toss until everything is well-combined. Whether you prefer a marinara sauce, garlic and olive oil, or a creamy pesto, the vegetables will soak up the flavors beautifully.

Tips For The Best Vegetable Spaghetti 

The first step to the best vegetable spaghetti is by choosing quality pasta or a pasta that you enjoy. We went with a gluten-free, lentil-based pasta to elevate the protein and healthiness of this recipe. A pinch of salt goes a long way. I like to add a pinch of salt at each step of the dish: when the onions are cooking, after the vegetables are added, and to the final dish. Be sure to also add salt when boiling your pasta. As the finishing touch, toss in fresh spinach for added color and nutrients. You can also tailor the spice levels to your liking. 

Other Vegetables That Goes with Spaghetti 

To load up your vegetable spaghetti with other veggies, consider eggplant, mushrooms, bell pepper, cherry tomatoes, artichoke hearts, corn, olives (one of my favorites!), green beans, and squash. Just keep in mind that cook times and methods will vary.  

For veggies on the side: 

• Cucumber tomato salad 
• Sweet potato cubes
• Air fryer red potatoes 
• Roasted mixed vegetables 
• Eggplant fries 
• Cauliflower mash  

For added protein, include air fryer tofu nuggets on that plate! 

Tips for the Best Vegetable Spaghetti

To make your vegetable spaghetti truly stand out, consider these additional tips:

• Use Seasonal Vegetables: Fresh, in-season vegetables will always taste the best and offer the most nutrients. Visit your local farmer’s market for inspiration.
• Add Fresh Herbs: Fresh basil, parsley, or oregano can elevate the flavors in your dish. Add them at the end of cooking to preserve their vibrant taste.
• Experiment with Sauces: Don’t be afraid to try different sauces—tomato-based, creamy, or even just a drizzle of good olive oil with garlic and red pepper flakes.

How To Store

To store vegetable spaghetti, allow it to cool completely before transferring to an airtight container. They can be kept in the refrigerator for up to 3 days. 

More Must-Try Pasta Recipes 

• Puerto Rican Spaghetti 
• Homemade Spaghetti Sauce  
• Spring Spaghetti  
• Creamy Chickpea Pasta with Spinach 

Frequently Asked Questions About Vegetable Spaghetti

Tried out this Vegetable Spaghetti recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.