This veggie spaghetti is one of our favorite recipes for pasta night! It’s made with a simple tomato sauce and loaded with vegetables for a satisfying meatless meal.
30 Minute Veggie Spaghetti is a Weeknight Favorite
We cook pasta for dinner at least once a week, and while I love a good Spaghetti and Meatballs recipe, most often I make vegetarian pasta recipes for my family. This easy veggie spaghetti is the newest addition to our pasta recipe rotation and we can’t get enough of it!
With red onion, bell peppers, carrot, mushrooms and broccoli, there’s no shortage of vegetables in this veggie spaghetti recipe. I make a simple tomato sauce right in the pan with the veggies, using canned tomatoes, garlic and pantry spices. It’s quick, easy and so delicious! I serve it with Garlic Bread or slices of our favorite soft Oatmeal Bread and everyone happily digs in!
Ingredient Notes
The ingredient list for this veggie spaghetti recipe is simple. This is a great end of the week, clean out your produce drawer recipe!
- Spaghetti: Or substitute your favorite pasta shape in this veggie pasta recipe.
- Olive Oil: I use a full 3 tablespoons of olive oil in this recipe. Just like my Minestrone Soup recipe, the olive oil adds richness and flavor to this meatless spaghetti. We use 2 tablespoons of olive oil to sauté the veggies and stir the third tablespoon of oil in when we add the pasta.
- Vegetables: I love to use a combination of red onion, red bell pepper, yellow bell pepper, carrot, cremini mushrooms and broccoli. Feel free to swap in your favorite veggies or whatever you have to use up in your produce drawer.
- Garlic: Fresh garlic brings delicious flavor to this dish.
- Crushed Tomatoes: Canned crushed tomatoes create a simple tomato sauce.
- Seasonings: You’ll need Italian seasoning, dried oregano, salt and pepper to season the sauce.
How to Make Veggie Spaghetti
Let’s make this easy veggie spaghetti! Start by boiling a big pot of salted water for your pasta. While the pasta cooks, you can chop and cook the veggies.
Sauté the veggies. Heat 2 tablespoons of olive oil in a Dutch oven or large skillet. Add the red onion, bell peppers, carrot, mushrooms and broccoli and sauté for 5-7 minutes, stirring often, until vegetables are crisp-tender. I love that I can add all of the vegetables to the pan at once. This is such a no-fuss recipe!
Make the sauce in the same pan: Add the garlic and cook, stirring, for 30 seconds. Then stir in the crushed tomatoes, Italian seasoning, dried oregano, salt and pepper. Simmer over low heat for 5-10 minutes, until the vegetables are tender.
Finish and serve. Stir the drained pasta and remaining tablespoon of olive oil into the sauce. Then serve and enjoy! I love to top our bowls with some grated Parmesan cheese and chopped fresh basil.
More Favorite Vegetarian Meals
Here are a few more of our favorite vegetarian meals:
Easy Veggie Spaghetti
Ingredients
- 8 ounces dry spaghetti pasta
- 3 tablespoons extra virgin olive oil, divided
- 1 cup chopped red onion
- 1 red bell pepper, chopped into ½-inch pieces
- 1 yellow bell pepper, chopped into ½-inch pieces
- 1 medium carrot, diced
- 6 cremini mushrooms, chopped
- 2 cups broccoli florets, chopped into bite-size pieces
- 4 cloves garlic, minced
- 15 ounces crushed tomatoes
- ½ teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- grated or shredded Parmesan cheese and/or fresh basil, optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions for al dente. Drain the pasta (do not rinse).
- Meanwhile, heat 2 tablespoons of olive oil in a Dutch oven or large skillet over medium-high heat. Add the red onion, bell peppers, carrot, mushrooms and broccoli and sauté for 5-7 minutes, stirring often, until vegetables are crisp-tender. (Turn the heat down to medium if the pan gets too hot.)
- Add the garlic and cook, stirring, for 30 seconds. Then stir in the crushed tomatoes, Italian seasoning, dried oregano, salt and pepper. Reduce heat to low and simmer for 5-10 minutes, until vegetables are tender.
- Stir the drained pasta and remaining tablespoon of olive oil into the sauce. Serve with Parmesan cheese and chopped fresh basil, if desired.
Notes
- Pasta: You can substitute short pasta shapes, such as penne or rotini, for the spaghetti.
- Vegetables: Feel free to swap in your favorite veggies or whatever you have to use up in your produce drawer.
