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Quick & Easy Vegetable Spaghetti

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 is ready in about 20 minutes! 

top down view of a bowl with a serving of the best vegetable spaghetti with fork.

This garden vegetable spaghetti recipe should really be called Lazy Pasta because it’s perfect for 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 inspires you to make something easy 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!

top down view of ingredients used to make the best vegetable spaghetti recipe.

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. Pre-sliced is great for convenience.
  • 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 a 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 – You can use spaghetti, linguine, or your favorite pasta. Regular, whole wheat, or gluten-free pasta all work.

Nothing fancy, just super simple ingredients that taste great together!

side by side photos showing the process of making garden vegetable spaghetti.

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, and 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 and 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!

Serving Suggestions

This veggie-filled spaghetti is great on its own, but can be made even better with any of these options:

How Long Do Leftovers Keep?

Leftovers can be stored in the refrigerator for 4 – 5 days in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).

side angle view of a bowl with a serving of the best vegetable spaghetti with fork.

More Easy Pasta Recipes!

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

Because some days you just want a hearty quick meal, this easy vegetable spaghetti recipe will be ready in about 20 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 3
  • Category: Entree, Pasta
  • Method: boil, saute
  • Cuisine: Vegan


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 23 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.

Serves 3

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!

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  1. I’ve honestly lost the number of times that I made this recipe, it’s easy and delicious.
    You should definitely try it.!

  2. Quick and easy and delicious. Made homemade almond ‘Parmesan cheese’ to put on top with a side of vegan garlic bread.

  3. I made this pasta and it was delicious! Also very fast and easy to make.

  4. I made this recipe twice for dinner and was delicious both times!
    Made it with mushrooms the first time and without the second time and it still tasted great. Added squash the second time and my only advice is to cook it separately and then add it to the rest of the ingredients as it takes longer to cook. I found this recipe to be an easy one with some prep work but once the vegetables are chopped it all goes together in a pan and cooks quickly..A good vegan pasta recipe!

  5. This was super tasty! I used 1 zucchini, 1 yellow bell pepper, 16 oz of mushrooms, 1/2 bag of baby kale, 1 can of diced tomatoes. Amazing and easy!

  6. Turned out very good, thanks for sharing!

  7. I have made this recipe for years. I wanted a meal without meat but loaded with vegies for the “bite” factor and to fill me up. My husband did not know about no-meat for 3 years. He loves this spaghetti.

  8. I used gluten free noodles and it turned out super yummy!

  9. Really tasty and filling, worked great for a quick and healthy weeknight dinner. As it is, the recipe makes a HUGE amount of sauce. My family of two adults and three kids ate less than half for dinner, froze a batch and still had enough for me to have leftovers the next day. Next time I’ll probably halve the recipe.

    1. When u thawed the pasta after freezing it, how was it? Was it still good? (Texture and flavor)

      1. Julie | The Simple Veganista says:

        Adding a bit of vegetable broth or water for extra moisture will help with texture (flavor is fine), but eating right after cooking is the best with this recipe.

  10. I've never heard of quinoa linguine. Cool! Will give it a try. This dish will help to use the end of summer onslaught of fresh garden veggies. I recently made a veg casserole over at my blog. I used parma but the almond parma sounds great.

    1. julie@thesimpleveganista says:

      I just took a look at your veg casserole…yummy! Perfect way to use up all those vegetables you worked so hard for.

      A note on the almond parmesan…I think it would be great sprinkled inside with the sauce and veggies but be careful with putting it on top (being exposed) and then baking as it can burn easily. I know will love it though, and the quinioa pasta too!

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