Vegan Spaghetti Recipe

Today we want to introduce a delectable vegan option with this vegan spaghetti recipe.

This recipe puts six vegetables (mushrooms, carrots, cabbage, red bell peppers, chickpeas, and green peas) on top of an iconic tomato sauce spaghetti. Despite not having the usual staples of a pasta dish like cheese or a rich meat-based sauce, this dish is flavorful and satisfying in its own unique way.

Give this fun and easy recipe a try for a delightful vegan meal.

Is Spaghetti Vegan?

The answer is yes and no.

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Most of the dried pastas you find in supermarkets are vegan, except lasagna, which typically contains eggs. On the other hand, fresh pastas usually need eggs to bind the dry ingredients together. The bottom line is there are vegan variations of pasta. When shopping for spaghetti, you should read the labels to make sure that it contains no animal products.

Is Our Vegan Spaghetti Healthy?

Our vegan spaghetti is healthy.

Each serving of the dish contains 456 calories and 3 g of saturated fat, making it an outstanding choice for anyone looking to lose weight. The plant-based pasta is also a great source of dietary fiber.

One of the most prominent concerns about vegan dishes is the amount of protein or the lack thereof. However, it won’t be a problem with this dish as there are 14 g of protein in each serving, thanks to the mushrooms, chickpeas, and green peas.

Carrots, red cabbage, and red bell peppers are good sources of antioxidants and minerals such as vitamins A and C, calcium, magnesium, and potassium.

Ingredients You'll Need

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• Spaghetti: As one of the most popular pasta shapes, spaghetti is a familiar ingredient for a lot of people. We chose spaghetti because it is often paired with a tomato sauce, so you get to enjoy something classic in this new dish.
• Vegetables: This dish features a sizable collection of vegetables: carrots, mushrooms, green peas, chickpeas, red cabbage, and red bell peppers. The same as with salads, vegetables are best when there is variety. With 6 vegetables on the same plate, you get to experience a bit of everything.
• Sauce: You can’t go wrong with tomato sauce and pasta. (See our Creamy Tomato Pappardelle Pasta or our popular Spaghetti With Sausage combo.) This is a safe option for its popularity, but the pairing has stood the test of time, so there’s no denying the delicious taste. We use our homemade tomato sauce, which is made from fresh tomatoes together with garlic, onion, and paprika for added aromatics and flavors.
• Seasoning: To elevate the taste, we seasoned it with lime juice, paprika, salt, pepper, and flour.
• Garnish: To complete the spaghetti, we sprinkled pistachio, toasted sesame seeds, and scallion on top.

How to Store and Reheat the Leftovers

Vegan spaghetti can last for 3-5 days in the fridge and 1-2 months in the freezer. Store the leftovers in airtight containers or heavy-duty Ziploc bags to maintain their best condition.

You can reheat the spaghetti on the stovetop, in the oven, or in the microwave. It takes 2-5 minutes to reheat on the stovetop and 15-20 minutes in the oven. For the microwave, reheat for 1-2 minutes then check and cook in 30-second increments if needed.

Be sure to add a few tbsp of water or sauce to the spaghetti while reheating to prevent it from drying out.

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What to Serve With Vegan Spaghetti

These are our favorite vegan salads to serve with this beautiful spaghetti.

• Tofu Salad
• Vegan Salad
• Corn Black Bean Salad
• Italian Potato Salad

How to Make Vegan Spaghetti

5 from 1 vote

This vegan spaghetti recipe proves how fun and tasty vegan food can be by making tomato sauce pasta with a wide collection of fresh vegetables.

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• cook TIME 15 mins
• prep TIME 15 mins
• total TIME 30 mins

• COURSE Main Course
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 456 kcal

INGREDIENTS

1x2x3x

• 16 oz cooked spaghetti (from 8 oz uncooked)
• 8 oz white mushrooms (sliced)
• 3 oz carrots (julienned)
• 4 oz frozen peas
• 3 oz canned chickpeas
• 2 oz red bell pepper (cut into strips)
• 1 oz red cabbage (sliced)
• 3 1/2 tbsp olive oil
• 2 tbsp garlic (minced)
• 1 tbsp lime juice
• 1/2 tbsp all-purpose flour
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 cup homemade tomato sauce
• 1/4 cup water
• 1 oz pistachios (whole)
• 2 tbsp scallion (thinly sliced)
• 1 tbsp unsalted roasted sesame seeds

INSTRUCTIONS

Prep:

1

Cook the spaghetti: Boil the spaghetti for 1 minute less than the package instructions. Drain the pasta and set it aside.

2

Slice the mushrooms: Slice off the stems and lay the mushrooms cut-side down. Cut the mushrooms into thin slices.

3

Cut the carrots: Cut the carrots crosswise into 2-3 inches chunks. Slice the chunks lengthwise into thin planks. Cut the planks into thin strips.

4

Cut the bell peppers: Slice a 1/2 inch from the top and bottom ends of the peppers. Cut through the flesh, open the peppers, and discard the cores. Cut the flesh into thin strips.

5

Drain the chickpeas: Drain the juice from the canned chickpeas.

6

Cut the cabbage: Peel off the tough outer layers, remove the root, and cut in quarters. Remove the inner root and slice the quarters crosswise.

7

Mince the garlic.

8

Slice the scallion.

Cook:

1

Cook the mushrooms: Place a pan on medium heat until hot. Add 3 1/2 tbsp olive oil and 2 tbsp garlic. Stir until caramelized and then add 8 oz white mushrooms and stir for 3 minutes.

2

Cook the other vegetables: Add 3 oz carrots, 4 oz frozen peas, 3 oz canned chickpeas, 2 oz red bell peppers, and 1 oz red cabbage. Stir for 2 minutes.

3

Season the vegetables: Add 1 tbsp lime juice, 1/2 tbsp all-purpose flour, 3/4 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika. Mix well.

4

Stir in tomato sauce: Add 1/2 cup homemade tomato sauce and 1/4 cup water. Cook for 1 minute.

5

Add the spaghetti: Add 16 oz cooked spaghetti and stir for 3 minutes.

6

Garnish: Sprinkle with 1 oz pistachios, 2 tbsp scallion, and 1 tbsp unsalted sesame seeds.

7

Serve and enjoy.

NUTRITION

Nutrition Facts

How to Make Vegan Spaghetti

Amount Per Serving (1 serving)

Calories 456Calories from Fat 191

% Daily Value*

Fat 21.2g

33%

Saturated Fat 3g

19%

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Sodium 514mg

22%

Potassium 674mg

19%

Carbohydrate 56g

19%

Fiber 8g

33%

Sugar 7g

8%

Protein 14g

28%

Vitamin A 5338IU

107%

Vitamin C 40mg

48%

Calcium 57mg

6%

Iron 3mg

17%

* Percent Daily Values are based on a 2000 calorie diet.

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