Vegan Spaghetti with Tomato Sauce
Transform your pasta nights with this vibrant and comforting Vegan Spaghetti with Tomato Sauce recipe! Featuring wholesome dried spaghetti—choose whole grain or gluten-free if you prefer—this dish pairs perfectly with a rich, homemade tomato sauce brimming with fresh basil, aromatic garlic, and a hint of spice from optional red chili flakes. Balanced with a touch of sweetness to complement the tangy crushed tomatoes, the sauce is simmered to perfection for a hearty, flavorful base. Easy to make in just 40 minutes, this vegan pasta recipe is perfect for busy weeknights or casual entertaining. Garnish with fresh parsley for a burst of color, and serve with vegan parmesan or a drizzle of olive oil for an irresistible finishing touch. Keywords: vegan spaghetti, tomato sauce, homemade pasta sauce, easy vegan recipes, vegan comfort food.
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Recipe Information
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)
Instructions
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.
While the spaghetti is cooking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and sauté for another 30 seconds, or until fragrant.
Add the crushed tomatoes, tomato paste, and water or vegetable broth to the skillet. Mix well to combine.
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.
Add the chopped fresh basil to the sauce during the last 5 minutes of cooking. Taste and adjust the seasoning if needed.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it and create a silkier texture.
Toss the cooked spaghetti with the tomato sauce until evenly coated.
Serve hot, garnished with chopped fresh parsley. Optionally, pair with vegan parmesan or a drizzle of olive oil for extra flavor.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 44.7 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3131 mg | 67% | |
*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.
