Easy Veggie Spaghetti
Ingredients
- 12 ounces spaghetti or pasta of choice
- 4 tablespoons olive oil
- 1 cup chopped onion
140 grams
- 2 medium zucchini
chopped, 1/2 pound
- 2 medium yellow squash
chopped, 1/2 pound
- 3 garlic cloves
minced, 1 tablespoon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 can whole peeled tomatoes
28-ounce
- One jar roasted red peppers
drained and cut into 1/2-inch pieces, 12-ounce
- 2 to 3 teaspoons mushroom powder
optional, see notes
- 5 cups spinach leaves
1/2 pound
- Handful fresh basil leaves
plus more for garnish
- Salt and fresh ground black pepper
- Parmesan cheese or nutritional yeast for serving
Directions
- 1
Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- 2
Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- 3
Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- 4
While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- 5
Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Easy Veggie Spaghetti
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About this Recipe
Looking for a flavorful, wholesome meal that comes together quickly on a weeknight? This Easy Veggie Spaghetti recipe delivers a vibrant, satisfying dish packed with fresh vegetables and a simple, homemade tomato sauce.
What sets this spaghetti apart is the abundance of garden-fresh vegetables like zucchini, yellow squash, and spinach, all simmered in a rich tomato sauce made from scratch. It's a testament to how simple, quality ingredients can create a deeply satisfying meal without fuss, showcasing a truly easy path to deliciousness.
You can expect a delightful harmony of flavors and textures in every forkful. The tender spaghetti perfectly complements the soft, sweet vegetables, infused with aromatic garlic, oregano, and a hint of red pepper flakes for a gentle warmth. The simple tomato sauce, brightened by sweet roasted red peppers and fragrant fresh basil, envelops everything beautifully, creating a truly comforting and healthy spaghetti experience that feels both hearty and fresh.
This versatile Easy Veggie Spaghetti is easy to adapt to your taste or dietary needs. To make it vegan spaghetti, simply skip the Parmesan cheese and finish your bowl with a generous sprinkle of nutritional yeast instead. If you enjoy an extra layer of savory depth, the recipe suggests adding mushroom powder, but it's entirely optional for a lighter flavor.
Garnish your plates generously with fresh basil leaves and a dusting of Parmesan cheese or nutritional yeast for a complete and delicious meal perfect for any day of the week.