Vegan Spaghetti with Fresh Vegetables
Delight in the wholesome goodness of this vibrant Vegan Spaghetti with Fresh Vegetables—a simple yet flavorful dish that's perfect for a healthy weeknight dinner. Made with your choice of whole wheat or gluten-free spaghetti, this recipe is bursting with fresh, colorful vegetables like zucchini, bell peppers, cherry tomatoes, and mushrooms. Infused with the aromatic flavors of garlic, Italian seasoning, and a touch of red chili flakes for a hint of heat, this pasta dish is balanced by the savory richness of nutritional yeast and a refreshing sprinkle of fresh basil. Ready in just 40 minutes and packed with nutrients, this vegan spaghetti is a satisfying, plant-based meal that’s sure to please everyone at the table. Perfectly versatile, it’s a fantastic choice for an easy weeknight dinner or a hearty meal prep idea!
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Recipe Information
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)
Instructions
Bring 3 liters of water to a boil in a large pot. Add a pinch of salt to the boiling water.
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.
While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the cherry tomatoes, diced zucchini, and diced bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.
Season the vegetables with salt, black pepper, Italian seasoning, and optional red chili flakes, stirring to combine.
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.
Sprinkle the nutritional yeast over the spaghetti and vegetables, tossing everything together until evenly combined.
Taste and adjust the seasonings if needed.
Serve the Vegan Spaghetti with Fresh Vegetables on plates or bowls. Garnish with chopped fresh basil leaves before serving.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 29.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 281 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3898 mg | 83% | |
*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.
