Vegan Spaghetti with Tomato Sauce and Vegetables
Elevate your pasta night with this vibrant and wholesome Vegan Spaghetti with Tomato Sauce and Vegetables! Bursting with garden-fresh flavors, this recipe features a medley of sautéed vegetables—carrots, zucchini, red bell peppers, and mushrooms—tossed in a rich, aromatic tomato sauce infused with oregano, basil, and optional chili flakes for a delightful kick. Perfectly cooked vegan spaghetti provides the ultimate base for soaking up the savory sauce, while a garnish of fresh parsley adds a bright, herby finish. Ready in just 45 minutes and loaded with nutritious ingredients, this plant-based dish is the ideal choice for a satisfying, family-friendly meal or a cozy dinner for two. Whether you're a seasoned vegan or simply exploring flavorful meatless options, this recipe is a must-try!
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Recipe Information
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)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
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.
While the spaghetti is cooking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrot, zucchini, red bell pepper, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Mix in the canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
Season the sauce with dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Bring the mixture to a gentle simmer.
Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Taste the sauce and adjust seasoning if needed.
Toss the cooked spaghetti with the tomato sauce and vegetables until evenly coated.
Divide the spaghetti onto plates or bowls and garnish with freshly chopped parsley.
Serve hot and enjoy your Vegan Spaghetti with Tomato Sauce and Vegetables!
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 52.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4171 mg | 89% | |
*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.
