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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!
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!
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!
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:
- 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 Salador 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 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
- 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.
QUICK + EASY VEGETABLE SPAGHETTI
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
Ingredients
Scale
- 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!
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