Easy Veggie Spaghetti

Quick and easy vegetable spaghetti that tastes so good, you won’t even realize it’s loaded with nutritious veggies. This vegetarian pasta recipe has over 1 ½ pounds of vegetables. This spaghetti is so good, we could eat it every day.

Watch the Video

Veggie Spaghetti Recipe Video

Related: See 24 must-try pasta recipes our family makes over and over again!

How to Make The Best Vegetable Spaghetti

Think of this as a versatile vegetarian pasta recipe that works wonders with a variety of vegetables so you can use whatever you have in the fridge. I like to think of this as a great way to use up any veggie scraps left in the produce drawer.

Vegetarian pasta

You can even swap out the spaghetti for other pasta shapes and types. Whole wheat and even gluten-free pasta will work beautifully.

My favorite thing about this vegetarian pasta is that it’s made 100% from scratch so you know every ingredient that goes into the pan.

If you are looking for a low-carb pasta recipe, try our Guilt-Free Zucchini Noodles. We swap pasta with noodles made from zucchini. See how we do it using a spiralizer or if you don’t have one, see our tips for using a mandoline or vegetable peeler.

What You Need to Make Vegetable Spaghetti

Let’s go through the ingredients really quickly:

Pasta — Any shape of pasta will do and you can swap in your favorite gluten-free or whole grain pasta if you’d like to.

Vegetables — The type of veggies are up to you, but we love zucchini, yellow squash, jarred roasted red peppers, leafy greens, peas, corn, and cabbage. Options are endless, here.

Onion, garlic, and tomato paste — These provide a base flavor for the simple sauce.

Canned whole tomatoes — You can use diced or crushed tomatoes, but we love the texture of whole tomatoes for this recipe. Just after adding them to the pot, we crush them a little with a spoon so they fall apart into a chunky sauce. You can also use blanched, peeled fresh tomatoes — tips for peeling fresh tomatoes are found in our homemade pasta sauce recipe.

Herbs and spices — When we have it in the kitchen, we add fresh basil. Other herbs work, too (parsley and mint add a different flavor, but are excellent). Dried herbs like oregano, crushed red pepper flakes also make the sauce delicious.

Mushroom powder — Okay, now this one is optional, but for the best, most flavorful vegetarian pasta, we highly recommend using mushroom powder. It adds a rich umami flavor to the sauce and is our secret weapon when making meatless recipes. We’ve used it before in our recipes (see our gravy recipe). You can make it yourself (here are the instructions) or buy it. Trader Joe’s has even started to sell their own version. We have provided a few alternatives in the notes section below.

Making this pasta loaded with vegetables is simple, better yet, it’s fast!

Homemade Vegetable Pasta Sauce and Spaghetti

Making Veggie Pasta From Scratch

Here are the basic steps you’ll need to follow (the full recipe is below):

  1. Soften chopped onions in olive oil over medium heat.
  2. Stir in garlic, spices, and tomato paste.
  3. Throw in your vegetables and cook until tender.
  4. Add canned whole tomatoes and break them up a bit with a spoon. You want the sauce to be chunky.
  5. Season and then simmer the sauce until it’s reduced slightly — somewhere between 10 and 15 minutes.
  6. While the sauce simmers, cook your pasta.
  7. Toss the pasta with the sauce and serve.

I love serving the spaghetti with a generous amount of parmesan cheese, but if you are vegan, try sprinkling a bit of nutritional yeast on top instead.

Fresh Vegetable Spaghetti

More Veggie Packed Recipes

If you love this easy vegetable pasta recipe, you should take a look at some of our other vegetable heavy recipes:

Spaghetti with Fresh Vegetables and Homemade Sauce

Easy Veggie Spaghetti

  • PREP
  • COOK

Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.

Makes 4 to 6 servings (About 6 cups of sauce)

Watch Us Make the Recipe

You Will Need

12 ounces spaghetti or pasta of choice

4 tablespoons olive oil

1 cup (140 grams) chopped onion

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 (28-ounce) can whole peeled tomatoes

One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)

2 to 3 teaspoons mushroom powder, optional, see notes

5 cups (1/2 pound) spinach leaves

Handful fresh basil leaves, plus more for garnish

Salt and fresh ground black pepper

Parmesan cheese or nutritional yeast for serving


  • Make Sauce
  • 1Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.

    2Add 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.)

    3Add 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.

  • Cook Pasta
  • 1While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.

  • To Finish
  • 1Take 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.

Adam and Joanne's Tips

  • Mushroom Powder: You can buy it online or make it yourself–here’s our mushroom powder recipe!
  • Alternatives to mushroom powder: Mushroom powder adds a rich umami flavor to the sauce. If you do not have any and the pasta sauce seems like it needs a little extra “something, something,” try a dash of soy sauce. If you are open to it, fish sauce is also an excellent flavor enhancer. You can also chop mushrooms and add them to the pan along with the onions.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1/6 of the recipe (2 ounces pasta) / Calories 372 / Total Fat 11.4g / Saturated Fat 1.6g / Cholesterol 0mg / Sodium 798.2mg / Carbohydrate 56.9g / Dietary Fiber 8.9g / Total Sugars 7g / Protein 14.5g
AUTHOR:  Adam and Joanne Gallagher
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56 comments… Leave a Review
  • Margaret February 14, 2024, 3:16 pm

    5 STARS. Delicious and easy. Have made several times and highly recommend!

    • Joanne February 14, 2024, 3:17 pm

      Amazing!! It’s always wonderful to hear when recipes become go-to dishes. Thanks for your support!

  • Jim February 11, 2024, 9:00 pm

    Another winner. I wasn’t happy with my previous veggie spaghetti recipe and wanted to try something new. Well, my previous recipe is now in the bin. This was absolutely delicious and will now be my go-to spaghetti dinner.
    Stuck to the recipe pretty closely but used more squash since the ones I bought were large. Used 1 ½ jars of peppers since I increased the squash. Doubled the red pepper flakes & garlic because I like spicy and it was just the perfect amount for me. Skipped the mushroom power since nobody carries it in the smaller town I live in. But still was wonderful. I think buy some mushrooms just dehydrate them myself since I have a convection oven which should do the job I think.


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