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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.



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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. really enjoyed this, I used some yellow and red peppers instead of yellow squash. Plus added 1 tsp of dried basil. A good refreshing taste of fresh veggies, Will definitely make this again. Thanks

  2. How can I get protein in this meal?

    1. Julie | The Simple Veganista says:

      Great question, Dawn! This would be great with some sliced vegan Italian sausage such as Field Roast or Tofurky. You could also try adding a can of drained and rinsed white beans such as cannellini, great northern, or chickpeas with the veggies while they cook. You might also try using a protein rich pasta. There are protein fortified pastas or bean/legume pastas that will help boost the protein profile pretty sufficiently. Any of the ideas should help. Enjoy!

  3. Very good food. Can it freeze?

    1. Julie | The Simple Veganista says:

      Yes, you can freeze this recipe. Enjoy!

  4. Left out a few things only because I wasn’t paying attention but it was soooo good! Super quick and easy on a work night. It’s a keeper!!

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