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 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!
Serving Suggestions
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.
PrintQUICK + 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
- Category: Entree, Pasta
- Method: boil, saute
- Cuisine: Vegan
Ingredients
- 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
Instructions
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.
Notes
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!
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!
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I’ve honestly lost the number of times that I made this recipe, it’s easy and delicious.
You should definitely try it.!
Quick and easy and delicious. Made homemade almond ‘Parmesan cheese’ to put on top with a side of vegan garlic bread.
I made this pasta and it was delicious! Also very fast and easy to make.
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!
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!
Turned out very good, thanks for sharing!
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.
I used gluten free noodles and it turned out super yummy!
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.
When u thawed the pasta after freezing it, how was it? Was it still good? (Texture and flavor)
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.
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.
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!