The Greatest Most Flavoursome Vegetarian Spaghetti
Experience the ultimate comfort dish with "The Greatest Most Flavoursome Vegetarian Spaghetti," a recipe that celebrates bold and vibrant flavors without sacrificing simplicity or wholesomeness. This hearty vegetarian pasta features a medley of fresh vegetables—zucchini, red bell pepper, mushrooms, and cherry tomatoes—simmered in a rich tomato-based sauce enhanced with the savory depth of dried oregano, basil, and a hint of red chili flakes for a subtle kick. Perfectly cooked spaghetti is tossed with the aromatic sauce and finished with fresh basil and a sprinkle of vegetarian Parmesan for a dish that’s as satisfying as it is nourishing. Ready in under an hour and designed to delight a crowd, this recipe is perfect for weeknight dinners or as a stunning centerpiece for vegetarian pasta lovers. Keywords: vegetarian spaghetti, vegetable pasta recipe, easy vegetarian dinner, homemade tomato sauce, family-friendly pasta recipe.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 1 large onion
- 4 pieces garlic cloves
- 1 medium zucchini
- 1 medium red bell pepper
- 200 grams mushrooms
- 200 grams cherry tomatoes
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red chili flakes
- 100 milliliters vegetable broth
- 10 grams fresh basil leaves
- 50 grams Parmesan cheese (vegetarian-friendly)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions. Reserve 1/2 cup of cooking water before draining. Set aside.
While the spaghetti is cooking, heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Finely dice the onion and mince the garlic cloves. Add them to the hot oil and sauté for 3 minutes until softened and fragrant.
Chop the zucchini, red bell pepper, and mushrooms into small, even pieces. Add them to the skillet and cook for 7–8 minutes until softened.
Halve the cherry tomatoes and stir them into the skillet. Let them cook for 3 minutes until they begin to release their juices.
Pour in the canned crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, and red chili flakes. Stir everything well and season with salt and black pepper to taste.
Reduce the heat to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally, until thickened and rich in flavor.
Chop the fresh basil leaves and stir them into the sauce in the last 2 minutes of cooking.
Add the cooked spaghetti to the skillet with the sauce and toss to coat evenly. If needed, add a splash of reserved pasta cooking water to loosen the sauce.
Serve the spaghetti hot, topped with freshly grated vegetarian-friendly Parmesan cheese and additional basil leaves for garnish.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 951 mg | 20% | |
*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.
