Vegan Spaghetti with Fresh Vegetables

Bursting with vibrant colors and wholesome flavors, Vegan Spaghetti with Fresh Vegetables is a plant-based delight that combines al dente spaghetti with a medley of fresh, nutrient-packed ingredients. This quick and easy recipe features sautéed garlic, cherry tomatoes, zucchini, bell peppers, mushrooms, and wilted spinach, all seasoned with Italian herbs and a hint of optional red chili flakes for a subtle kick. A sprinkle of nutritional yeast adds a satisfying cheesy depth without any dairy, while fresh basil serves as the perfect garnish for a fragrant finish. Perfect for weeknight dinners or meal preps, this healthy vegan pasta dish is easily customizable with whole wheat or gluten-free spaghetti. Ready in just 40 minutes, it's a delicious way to embrace the season’s freshest vegetables while catering to plant-based and health-conscious eaters alike.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Spaghetti (made from whole wheat or gluten-free if desired)
• 2 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 300 grams Cherry tomatoes, halved
• 1 medium Zucchini, diced
• 2 medium Bell peppers (red, yellow, or orange), diced
• 200 grams Mushrooms, sliced
• 100 grams Spinach, fresh
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Italian seasoning
• 0.25 teaspoon Red chili flakes (optional)
• 2 tablespoons Nutritional yeast
• 10 leaves Fresh basil, chopped
• 3 liters Water (for cooking spaghetti)

Directions

Step 1

Bring 3 liters of water to a boil in a large pot. Add a pinch of salt to the boiling water.

Step 2

Cook the spaghetti according to the package instructions until al dente. Once cooked, drain the spaghetti and set it aside. Reserve 1/4 cup of pasta water for later use.

Step 3

While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 5

Add the cherry tomatoes, diced zucchini, and diced bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 6

Stir in the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.

Step 7

Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.

Step 8

Season the vegetables with salt, black pepper, Italian seasoning, and optional red chili flakes, stirring to combine.

Step 9

Toss the cooked spaghetti into the skillet with the vegetables. Add the reserved 1/4 cup of pasta water to help coat the spaghetti in the flavorful mixture.

Step 10

Sprinkle the nutritional yeast over the spaghetti and vegetables, tossing everything together until evenly combined.

Step 11

Taste and adjust the seasonings if needed.

Step 12

Serve the Vegan Spaghetti with Fresh Vegetables on plates or bowls. Garnish with chopped fresh basil leaves before serving.

Nutrition Facts

Serving size	(4499.2g)

Amount per serving	% Daily Value*
Calories	1051.6

Total Fat 33.6g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2693.7mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 35.7g	0%
Total Sugars 29.8g
Protein 44.3g	0%

Vitamin D 20IU	0%
Calcium 280.7mg	0%
Iron 12.2mg	0%
Potassium 3898.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 16.0%

Carbs: 56.7%