Vegan Spaghetti with Tomato Sauce and Vegetables

Savor the comforting simplicity of Vegan Spaghetti with Tomato Sauce and Vegetables, a wholesome, plant-based twist on a classic favorite. This hearty recipe features perfectly cooked vegan-friendly spaghetti tossed in a rich, aromatic tomato sauce brimming with colorful vegetables like carrots, zucchini, red bell peppers, and mushrooms. Infused with the bold flavors of garlic, oregano, and basil, and with an optional kick of red chili flakes, this dish delivers a satisfying, nutritious meal in just 45 minutes. Ideal for weeknight dinners or casual gatherings, this vegan pasta dish is not only easy to prepare but also bursting with fresh, vibrant ingredients. Garnished with fragrant parsley, it’s a flavorful and family-friendly recipe that even non-vegans will adore. Perfectly balanced and 100% plant-based, this recipe pairs wonderfully with a crisp side salad or garlic bread for the ultimate dining experience.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams spaghetti (dry, vegan-friendly)
• 2 tablespoons olive oil
• 1 whole onion (medium, finely chopped)
• 3 cloves garlic (minced)
• 1 whole carrot (medium, diced)
• 1 whole zucchini (medium, diced)
• 1 whole red bell pepper (diced)
• 200 grams mushrooms (sliced)
• 400 grams canned diced tomatoes (unsalted)
• 2 tablespoons tomato paste
• 200 milliliters vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red chili flakes (optional)
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil for the spaghetti. Cook according to package instructions for al dente texture, then drain and 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 and sauté for 2-3 minutes until translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the diced carrot, zucchini, red bell pepper, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Mix in the canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine.

Step 7

Season the sauce with dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Bring the mixture to a gentle simmer.

Step 8

Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Step 9

Taste the sauce and adjust seasoning if needed.

Step 10

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

Step 11

Divide the spaghetti onto plates or bowls and garnish with freshly chopped parsley.

Step 12

Serve hot and enjoy your Vegan Spaghetti with Tomato Sauce and Vegetables!

Nutrition Facts

Serving size	(1801.6g)

Amount per serving	% Daily Value*
Calories	2138.7

Total Fat 38.7g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2988.8mg	0%
Total Carbohydrate 378.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 52.2g
Protein 73.2g	0%

Vitamin D 14IU	0%
Calcium 321.7mg	0%
Iron 13.2mg	0%
Potassium 4170.9mg	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: 16.2%

Protein: 13.6%

Carbs: 70.3%