vegan spaghetti

All of the bold flavors of classic spaghetti made in 1 pot in 30 minutes! Plus, plenty of veggies for added nutrition. Easy to make, naturally plant-based, and gluten-free!

Easy 1-Pot Vegan Spaghetti (30 minutes!)

Tbsp olive oil

onion

garlic,

tsp sea salt

tsp dried oregano ((or Italian seasoning blend))

red pepper flakes ((reduce

(24-oz.) jars favorite marinara

water

dry gluten-free spaghetti

spinach

basil

Vegan parmesan cheese

Heat a large pot (with a lid) over medium heat. Once hot, add the oil and wait 30 seconds. Then add the onion and sauté 4-5 minutes or until lightly browned and translucent, stirring occasionally. Turn down heat as needed if browning too quickly.

Add garlic, mushrooms, bell pepper, and salt and stir. Sauté, stirring frequently, until softened and slightly caramelized ~5-7 minutes.

Add the oregano and red pepper flakes and stir until fragrant, about 1 minute.

Add the marinara and water and bring to a simmer. Break the pasta in half (disregard if using a smaller pasta shape) and add to the pot. Stir to break up any clumps.

Add optional greens at this time if desired. Then cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice.

Turn off the heat and let the pot stand, covered, for 2 minutes. Stir again to break up any remaining clumps of pasta (clumping should be minimal at this point). Uncover, taste, and adjust the seasonings as needed with more salt for overall flavor, oregano for herbal flavor, or red pepper flakes for heat.

Serve with fresh basil and vegan parmesan on top (optional). Store cooled leftovers in the refrigerator up to 2-3 days and reheat in the microwave or on the stovetop until hot, adding more water as needed to thin. Not freezer friendly.

This whole-food vegan take on classic spaghetti and meatballs is as healthy as it is satisfying. The lentil “meatballs” take some time to make, but they’re well worth the effort. They also freeze beautifully for up to a month: After baking, freeze them in an airtight container. Reheat in a 350°F oven 20 to 30 minutes.

This recipe calls for store-bought marinara sauce, but if you'd rather make your own, try Mryna's Marinara Sauce. Try more of our reader-favorite vegan recipes today!

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Vegan Spaghetti Marinara with Lentil Balls

dry brown lentils,

8-oz. package button or cremini mushrooms, trimmed and chopped

onion, chopped (1 cup)

garlic, minced

whole wheat flour

reduced-sodium tamari or soy sauce

tomato paste

yeast

dried oregano, crushed

onion powder

Sea salt and black pepper,

lb. dry whole grain spaghetti

purchased oil-free marinara sauce

A quick and easy fall pasta recipe with a creamy pumpkin sage sauce.

SPAGHETTI WITH PUMPKIN SAGE CREAM SAUCE

spaghetti

15 ml extra-virgin olive oil

medium white or yellow onion (finely diced)

garlic

sage leaves

60 ml white wine

182 g pumpkin puree

240 ml unsweetened almond or cashew milk

120 ml water

5 g ground sea salt,

black pepper

Toppings

pepita seeds

Vegan parmesan

Bring a pot of water to a boil and cook the spaghetti/pasta according to the instructions on the package.

Heat the olive oil in the pan on medium heat and add the onion. Cook, stirring frequently, for 4 to 5 minutes, or until translucent and tender. Add the garlic and sage and stir to combine. Cook for 2 to 3 minutes, stirring frequently. Add the wine to deglaze the pan and stir. Cook for 2 minutes and remove from heat and let cool slightly.

Put the pumpkin, plant-based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy. If you have a Blendtec blender use the Whole Foods – Soup setting for best results.

Wipe the pan that you cooked the onions in to remove any pieces of onion or garlic that may be left. Pour the cream sauce in the pan and salt and pepper. Bring to a low boil on medium-low heat. Add more pasta water if you want a thinner sauce.

Drain the pasta and add to the pan. Stir to coat the pasta. Plate and sprinkle any or all of the toppings over the pasta.

Store in a covered container in the refrigerator for up to 3 days. Stir in a little plant-based milk to make the sauce creamy when reheating.

Here we have a very quick and easy recipe for pasta, which is very tasty and a little spicy. For a few people, seaweed might be a something they are a bit unfamiliar with, but trust us; this dish is delicious!It can be seen as an alternative to the "spaghetti frutti di mare", an Italian dish traditionally made with seafood. The seaweed has a firm texture and similar to seafood, and gives the dish the perfect sea flavour.Besides being very tasty, seaweed contains iron, vitamins (mainly from the B group), calcium, phosphorus and potassium, among other very good properties. Almost a vegan superfood ingredient! The garlic and chili peppers give it a spicy touch and a very intense flavor so that we really do not need that many ingredients in order to transform a very Italian dish into a vegan option.

Spaghetti with garlic and seaweed

seaweed (plates

cayenne pepper

vegan shrimp (optional)

Pepper

Olive oil

Cover the seaweed in a container with hot water and let it rest for about 15 minutes. Then strain it and set aside.

Boil the spaghetti and drain when al dente. The time depends on the type of spaghetti.

Peel and slice the garlic.

Fry the garlic in a frying pan with the cayenne pepper. When they are almost done, add the seaweed, the vegan prawns (optional) and salt. Fry everything together for about 10 minutes.

Add the spaghetti to the frying pan, add a little olive oil, salt and pepper to taste.

Delicious spaghetti coated in a homemade arrabbiata sauce prepared from fresh tomatoes! Plant-based, 10 ingredients, and ready in just 30 minutes!

Quick Spaghetti Arrabbiata

tomatoes

olive oil

shallot (minced)

tsp sugar

tsp chili powder (or 1/2 tsp crushed red pepper flakes)

salt (adjust

thyme

basil leaves (chopped)

spaghetti (or bucatini)

Cut the tomatoes in halves and remove the core and seeds. Transfer the tomatoes to a blender and blend on high for 5-10 seconds or until almost smooth. You still want to keep some texture so do not blend for too long. Set aside.

Heat the oil in a medium size pot over medium heat. Once hot, add the minced shallots and garlic, and cook for 2-3 minutes.

Next, add the puréed tomatoes, sugar, chili powder, salt, and dried thyme. Let simmer partially covered with a lid for 12-14 minutes, or until the sauce has thickened. Note: the sauce should be thick enough to coat the back of a wooden spoon or spatula.

Remove from heat and stir in the chopped basil leaves. Taste and adjust the saltiness to your liking. Cover to keep warm.

To cook the pasta: bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions. Drain the pasta and add them to the sauce. Stir to coat the spaghetti with the arrabbiata sauce.

Serve immediately topped with fresh basil leaves, vegan parmesan, and/or red pepper flakes for extra spiciness!

We just got back from Italy and I was craving a simple fresh pasta dish and this hit the spot! I used half the sugar because I'm not use to cooking with sugar in tomato sauce and it was just right for me.

We made it again the other night.  It's really a great recipe.  We're retired, so not in the 'quick dinner on a worknight' crowd, but we were working late in the garden, and came in asking, "What's for dinner?"  Why not Tomas's Spaghetti recipe?  I can't get it on the table in 30 minutes like you do, but it's close.
I think it will be our 'go-to' recipe.  So much more interesting than sauce piled on top of noodles.
Thanks.
Jim

We made this a couple of nights ago and loved it.  My wife is heat-adverse, so the kick was just right for her:  I added a few red pepper flakes at table.
We thought it was a hair sweet but chalked that up to using home-grown tomatoes.  We'll cut back on the sugar, though next time.  And we will make it again.  Quick, easy, and full of flavor!

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Top 5 vegan spaghetti recipes from across the web

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Top Tags

Easy 1-Pot Vegan Spaghetti (30 minu...

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The most viewed vegan spaghetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine