Quick & Easy Vegetable Spaghetti
Vegetable Spaghetti is a simple mix of zucchini, mushrooms, spinach, and tomatoes, tossed with pasta for a healthy dish that tastes amazing and is ready in about 20 minutes. Includes an oil-free option and plenty of easy variations!
Meet Lazy Pasta – your go-to for those ‘I want something cozy but zero-fuss’ nights! This quick vegetable spaghetti packs zucchini, mushrooms, spinach, and tomatoes into a light, juicy sauce that’s tossed with pasta and ready in 20 minutes.
It’s healthy, customizable, and tastes like summer in a bowl. Swap veggies based on what you have in the fridge, add a kick of red pepper flakes, and finish with almond parmesan for a pure comforting meal!
I hope this quick and easy recipe inspires you to make something easy on a weekly basis. These everyday meals are filling, nutritious, and always delicious!
Ingredients You’ll Need
In this recipe, sautéed veggies are tossed with pasta for a quick, 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 with juices for ease.
- Spinach – Swap with baby kale, chard, or any combo.
- Red pepper flakes – Because a little heat is always welcome!
- Oregano – Use dried or fresh. Swap with an Italian seasoning. In addition, toss in fresh basil or parsley at the end of cooking for an added punch of flavor.
- Mineral salt & cracked pepper
- Olive oil – Use your favorite neutral-flavored oil. For an oil-free option, substitute with water or broth.
- 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!
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 over 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!
Ingredient Swaps & Variations
Here are a few great ideas for swapping or adding additional ingredients:
- Bell peppers (red/yellow for sweetness and color)
- Carrots (thinly sliced for quick cooking)
- Broccoli florets (add with zucchini for crunch)
- Eggplant (diced small for heartiness)
- Add protein: Toss in chickpeas, white beans, or vegan sausage slices for extra filling power.
- For creamier texture: Blend a portion of the cooked veggies with a bit of pasta water for a silky sauce.
- Add tomato paste: Stir in 1 Tablespoon while sautéing the veggies and garlic. It caramelizes slightly, adding umami and a deeper tomato flavor.
Serving Suggestions
We love this veggie-filled spaghetti on its own, but it can be enhanced with any of these options:
- Topping ideas: Add a dusting of Almond Parmesan or nutritional yeast for cheesy umami (vegan-friendly), toasted pine nuts or breadcrumbs for crunch, or a drizzle of good olive oil. Add herbaceousness with a sprinkle of chopped parsley and red pepper flakes.
- Add a side of bread: Serve with a chunk of homemade Artisan Bread or soft, chewy Vegan Naan to soak up and swipe the juices.
- Salad pairing: Serve with a side of Vegan Caesar Salad or Green Salad + Lemon Tahini Dressing.
- Soup pairing: Add 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 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 Recipes on TSV!
If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
QUICK + EASY VEGETABLE SPAGHETTI
I dub this the ‘lazy pasta’, because some days you just want a hearty, quick meal. This easy vegetable spaghetti recipe uses simple, everyday ingredients and is ready in about 20 minutes! Includes an oil-free option.
- 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 (or 3 tablespoons water/broth)
- 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 over medium-high heat. 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 it 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 5- 6 days in a covered container.
Notes
If you prefer, saute the onions and garlic for 5 minutes, then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is a ‘lazy pasta,’ and I cut that part out with great results, at least I think it was fine!
Don’t overcook veggies: Aim for tender but still vibrant—zucchini and mushrooms release great juices without turning mushy.
More topping ideas: Sprinkle with nutritional yeast for a cheesy umami kick (vegan-friendly), toasted pine nuts or breadcrumbs for crunch, or a drizzle of good olive oil. Add herbaceousness with a sprinkle of chopped parsley and red pepper flakes.
Add tomato paste: Stir in 1-2 tablespoons when sautéing the veggies and garlic. It caramelizes slightly, adding rich umami and a deeper tomato flavor.
Add protein: Toss in chickpeas, white beans, or vegan sausage slices for extra filling power.
For creamier texture: Blend a portion of the cooked veggies with a bit of pasta water for a silky sauce variation.
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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!