Vegetable Spaghetti is a simple mix of zucchini, mushrooms, spinach and tomatoes tossed together with pasta for a healthy pasta dish that tastes amazing and ready in about 20 minutes!
This garden vegetable spaghetti recipe should really be called, Lazy Pasta, because it’s perfect for those lazy days. It’s a wonderfully rustic and cozy dish that can be whipped up in a cinch!
I hope this quick and easy recipe will be inspiration for something easy you can make on a weekly basis. These everyday meals are filling, nutritious and delicious!
Feel free to change up the veggies using whatever appeals to you best – bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever needs to be used up in the fridge, be your guide!
Ingredients You’ll Need
In this recipe we’ll be sauteing veggies and tossing with pasta for a quick and healthy meal. Here’s everything you’ll need, plus a few ideas on substitutions:
- Mushrooms – I used baby bellas here. Feel free to use your favorite variety. And for convenience pre-sliced is great.
- Zucchini + Yellow squash – If you only have one type of squash available use two.
- Onion – Any color will do.
- Garlic – If you don’t have fresh on hand, use 1 teaspoon garlic powder.
- Tomatoes – We’ll be using canned diced tomatoes for ease.
- Spinach – Feel free to change it up with baby kale, chard or combo.
- Red pepper flakes – Because a little heat is always welcome!
- Oregano – Dried or fresh.
- Mineral salt & cracked pepper
- Olive oil – Use your favorite neutral oil, or use water when sauteing for oil-free.
- Pasta – Use spaghetti, linguine, or pasta of choice. Regular, whole wheat or gluten-free pasta all work.
Nothing fancy, just super simple ingredients that taste great together!
How To Make The Best Vegetable Spaghetti
You’ll love how easy this veggie spaghetti recipe is!
- Simply cook your pasta of choice according to package directions.
- In a large skillet, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 10 minutes, or until mushrooms and zucchini are tender. The mushrooms and zucchini will sweat down for plenty of flavorful juices.
- Stir in tomatoes and cook until heated through, add spinach at the end, taste for seasoning.
- Serve veggies and juices over a bed of pasta with a good dusting of almond parmesan.
And that’s it, quick, healthy and delicious!
This veggie filled spaghetti is great on it’s own, but can be made even better with any of these options:
- Serve with a dusting of Almond parmesan for the perfect finishing touch.
- Top with a sprinkle of chopped parsley and red pepper flakes.
- Pair with a chunk of homemade Artisan Bread or soft and chewy Vegan Naan to soak and swipe up the juices.
- Serve with a side of Vegan Caesar Salad or Green Salad + Lemon Tahini Dressing.
- Pair with a serving of Vegan Minestrone Soup or Creamy Asparagus + Red Lentil Soup.
How Long Do Leftovers Keep?
Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).
More Easy Pasta Recipes
- One-Pot Penne Pasta w/ Mushrooms + Sausage
- Simple Lemon Pasta
- Quick n’ Healthy Chickpea + Vegetable Pasta Salad
- Creamy Broccoli & Pasta
- See all vegan pasta recipe on TSV!
If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
QUICK + EASY VEGETABLE SPAGHETTI
Because some days you just want a hearty quick meal, this easy vegetable spaghetti recipe will be ready in about 20 minutes!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 3 1x
- Category: Entree, Pasta
- Method: boil, saute
- Cuisine: Vegan
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 – 3 garlic cloves, minced
- 8 oz. mushrooms, sliced (I used baby bella)
- 1 medium zucchini, thinly sliced and cut in half
- 1 medium yellow squash, thinly sliced and cut in half
- 1 can (28 oz.) diced tomatoes, with juices
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- mineral salt & cracked pepper to taste
- 2 handfuls of spinach, or baby greens of choice
- 8 oz. pasta of choice (I used quinoa linguini pasta)
- almond parmesan, to serve
Pasta: Cook your pasta of choice according to package directions. Set aside.
Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.
If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is ‘lazy pasta’ and I cut that part out with great results, at least I think it was fine!
Keywords: vegetable spaghetti
Updated: Vegetable Spaghetti originally published September 2013 and has been updated November 2019 with new photos and helpful tips. Recipe is still as good as ever, I’ve only added yellow squash and spinach. Enjoy!