Easy Veggie Spaghetti
By: Joanne Gallagher Updated: Jan 5, 2026
PREP 10 mins
COOK 25 mins
TOTAL 35 mins
"My family loves this vegetable pasta (even my little one). It has over 1 ½ pounds of vegetables and a simple tomato sauce made completely from scratch. For #vegan spaghetti, skip the cheese and serve with some nutritional yeast sprinkled on top. You can make the sauce up to 4 days in advance."
Ingredients:
- 12 ounces spaghetti or pasta of choice (340g)
- 4 tablespoons olive oil
- 1 cup chopped onion (140g)
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 3 garlic cloves, minced, about 1 tablespoon
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 (28 ounce) can whole peeled tomatoes
- One (12 ounce) jar roasted red peppers, drained and cut into ½-inch pieces, about 1 cup
- 2 to 3 teaspoons mushroom powder, optional
- 5 cups spinach leaves (226g)
- Handful of fresh basil leaves, plus more for serving
- Salt and fresh ground black pepper
- Parmesan cheese or nutritional yeast for serving
Full recipe:
https://www.inspiredtaste.net/38662/veggie-spaghetti-recipe/
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