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This vegetable spaghetti is perfectly saucy, made with healthy ingredients, and it’s the perfect family weeknight dinner. Pair with your favorite slice of fresh bread or salad and you have yourself a complete meal!
The great part of this recipe is that it is super versatile. Some ingredients can be swapped out or substituted if need be! So, check your panty and your fridge - we’re going for a dish that everyone in the family can enjoy - even the BIG eaters!
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.
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!
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
Tried out this Vegetable Spaghetti recipe?
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Vegetable Spaghetti with Zucchini and Carrots
Ingredients
- 8.8 ounces gluten-free spaghetti or spaghetti pasta of choice
- 2 tablespoons olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 3 carrots peeled and chopped (¼-inch chunks)
- 2 zucchinis chopped (¼-inch chunks)
- 1 cup frozen peas
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Italian seasoning
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 2 cups spinach or 2 handfuls
Instructions
- Cook the spaghetti according to the package, with a tablespoon of salt added to the water. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, a pinch of salt, and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
- Then, add the zucchini and carrots, with a pinch of salt. Cover with a lid and cook for 5-6 minutes until they are just tender. Stir occasionally.
- Stir in the frozen peas and spices. Stir for 1 minute. Pour in the can of crushed tomatoes and tomato paste. Stir well to combine. Allow the sauce to simmer over low heat for about 10 minutes, allowing the flavors to combine and for the sauce to thicken. Stir occasionally.
- Add the cooked spaghetti to the skillet, along with the handfuls of spinach. Gently toss the spaghetti with the sauce and vegetables until everything is well combined and heated through. Serve and top with nutritional yeast (optional).
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