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.
Find it online: https://simple-veganista.com/lazy-pasta/