Vegan Spaghetti with Marinara Sauce
Indulge in the comforting simplicity of Vegan Spaghetti with Marinara Sauce, a plant-based twist on a classic Italian favorite. This recipe features tender strands of vegan spaghetti, which can easily be made gluten-free, enveloped in a vibrant, homemade marinara sauce bursting with flavor from crushed tomatoes, garlic, and aromatic herbs like oregano and basil. A touch of olive oil adds richness, while optional red pepper flakes bring a subtle hint of heat. Perfectly balanced and easy to whip up in under 40 minutes, this recipe is a versatile dinner option that’s as wholesome as it is delicious. Serve it with a sprinkle of fresh parsley for a pop of color and added freshness. Ideal for family dinners or meal prep, this vegan pasta dish is sure to be a crowd-pleaser while catering to plant-based and gluten-free diets alike.
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Recipe Information
Ingredients
- 16 oz Vegan spaghetti (gluten-free if needed)
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
- 0.25 cup Water or vegetable broth
Instructions
Bring a large pot of salted water to a boil. Cook the vegan spaghetti according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, add the olive oil.
Once the oil is hot, add the finely chopped onion. Sauté for 3-4 minutes until the onion is softened and translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the crushed tomatoes, tomato paste, and water (or vegetable broth). Stir to combine all the ingredients.
Season the sauce with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally to prevent sticking or burning.
Taste the sauce and adjust the seasoning if necessary.
Once the sauce is done, toss it with the cooked spaghetti until well-coated.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 47.9 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2596 mg | 55% | |
*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.
