My favorite thing about this vegetarian pasta sauce is that it’s made 100% from scratch, so you know every ingredient that goes into the pan. Our veggie pasta recipe is wonderfully adaptable, so you can use whatever vegetables you have in the fridge. It’s a great way to use those veggie scraps left in the produce drawer. We also love this easy vegetable lasagna!
Key Ingredients
Pasta: I used spaghetti in our photos and video, but any shape of pasta will do. You can even substitute your favorite gluten-free or whole-grain pasta if you’d like to. Vegetables: I add over 1 ½ pounds of veggies to this pasta recipe and love a combination of zucchini, yellow squash, jarred roasted red peppers, and spinach. Other veggies work, like peas, corn, cauliflower, and cabbage. Onion, garlic, and tomato paste: These provide our base flavor for the vegetable pasta sauce. Canned whole tomatoes: I love canned whole tomatoes for this recipe. After adding them to the pot, I crush them with a spoon so they turn into a chunky sauce. Crushed tomatoes are also an option. You can also use blanched, peeled fresh tomatoes (tips for peeling fresh tomatoes are found in this recipe for red pasta sauce). Basil: I love fresh basil in this sauce, but other herbs work, too (parsley and mint add a different flavor but are excellent). Mushroom powder: Okay, now this one is optional, but for the best, most flavorful veggie pasta, I highly recommend using homemade mushroom powder. It adds a rich umami flavor to the sauce and is our secret weapon when making meatless recipes. I also use it when making mushroom pasta and spaghetti with meat sauce. You can also buy it from specialty food stores, spice shops, and online.
How to Make Veggie Spaghetti
My family loves this veggie spaghetti (even my young son). We’ll make it from scratch, but don’t worry, it’s easy and quick! First, you’ll make the vegetable sauce. Cook your onions in olive oil until soft, then stir in the garlic, spices, and tomato paste. The tomato paste will turn from bright red to burnt orange, and that’s when you’ll toss in all your delicious veggies. Next, add a large can of tomatoes and use a wooden spoon to break them into a chunky sauce. Add a good pinch of salt and, if you have it, some mushroom powder (highly recommended). Then, let your sauce simmer for 10 to 15 minutes. While the sauce simmers, you can cook your pasta. When the pasta is cooked, your sauce should be ready, and you can toss in some spinach, fresh basil, and the cooked pasta. I love serving this veggie spaghetti with a generous amount of parmesan cheese, but you can use a more vegetarian-friendly cheese or nutritional yeast instead.
Storing Veggie Spaghetti
Leftover veggie spaghetti lasts in an airtight container in the fridge for up to 4 days. You can also make the sauce and store it in the refrigerator for 4 days before tossing it with the pasta. Freeze the sauce for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.
More Vegetarian Pasta Recipes
Baked Vegetable Pasta Veggie Lasagna Rollups Garlic Zucchini Noodles (low-carb) Creamy Vegan Mac and Cheese
4 tablespoons olive oil 1 cup (140g) chopped onion 2 medium zucchini, chopped 2 medium yellow squash, chopped 3 garlic cloves, minced, about 1 tablespoon 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 2 tablespoons tomato paste 1 (28oz) can whole peeled tomatoes One (12oz) jar roasted red peppers, drained and cut into 1/2-inch pieces, about 1 cup 2 to 3 teaspoons mushroom powder, optional 5 cups (226g) spinach leaves Handful of fresh basil leaves, plus more for serving Salt and fresh ground black pepper Parmesan cheese or nutritional yeast for serving 2Add the 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. 3Stir in the tomato paste and cook another minute. 4Add 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 the whole tomatoes into smaller pieces for a chunky sauce. 2Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. 3Toss 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.
