Vegan Spaghetti with Tomato Sauce

Elevate your weeknight dinner routine with this luscious Vegan Spaghetti with Tomato Sauce—a simple yet satisfying plant-based take on a classic Italian favorite. Featuring al dente spaghetti (choose whole grain or gluten-free if preferred) tossed in a rich, homemade tomato sauce, this recipe is bursting with fresh flavors from sweet basil, aromatic garlic, and a hint of oregano. The sauce, simmered to perfection with canned crushed tomatoes and a dollop of tomato paste, is easily customizable with optional red chili flakes for a spicy kick or a touch of sugar to balance acidity. Ready in just 40 minutes, this hearty dish is a perfect blend of comfort and nutrition. Garnish with freshly chopped parsley and serve with vegan parmesan for that authentic Italian finish! Ideal for busy evenings or cozy family dinners, this vegan pasta recipe will quickly become a household favorite.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Dried spaghetti (vegan, whole grain or gluten-free if desired)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 800 grams Crushed tomatoes (canned, unsalted preferred)
• 2 tablespoons Tomato paste
• 10 leaves Fresh basil leaves, chopped
• 1 teaspoon Dried oregano
• 0.5 teaspoon Red chili flakes (optional, for spice)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sugar (to balance acidity, optional)
• 100 milliliters Water or vegetable broth
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and the dried spaghetti. Cook according to the package instructions until al dente. Drain the pasta, reserving about 100 milliliters (1/2 cup) of pasta water. Set aside.

Step 2

While the spaghetti is cooking, heat the olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and sauté for another 30 seconds, or until fragrant.

Step 5

Add the crushed tomatoes, tomato paste, and water or vegetable broth to the skillet. Mix well to combine.

Step 6

Stir in the dried oregano, red chili flakes (if using), salt, black pepper, and sugar (if desired). Let the sauce simmer gently for 15-20 minutes, stirring occasionally, until it thickens slightly.

Step 7

Add the chopped fresh basil to the sauce during the last 5 minutes of cooking. Taste and adjust the seasoning if needed.

Step 8

If the sauce is too thick, add a splash of the reserved pasta water to loosen it and create a silkier texture.

Step 9

Toss the cooked spaghetti with the tomato sauce until evenly coated.

Step 10

Serve hot, garnished with chopped fresh parsley. Optionally, pair with vegan parmesan or a drizzle of olive oil for extra flavor.

Nutrition Facts

Serving size	(1502.9g)

Amount per serving	% Daily Value*
Calories	1938.7

Total Fat 35.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2872.1mg	0%
Total Carbohydrate 364.3g	0%
Dietary Fiber 42.7g	0%
Total Sugars 44.7g
Protein 58.7g	0%

Vitamin D 0IU	0%
Calcium 266.4mg	0%
Iron 19.6mg	0%
Potassium 3131.4mg	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: 16.0%

Protein: 11.7%

Carbs: 72.4%