Quick vegan vegetable spaghetti with a creamy sauce, mushrooms and sesame seeds. Make this for a comforting 20 minute dinner that’s full of flavor and easy to make gluten-free.
I have to say that I love spaghetti a lot. It’s most likely my favourite pasta shape, and goes so well with any type of sauce. It’s even better with the addition of lots of vegetables for extra crunch and plant based yumminess! Sometimes, the most simple dinners taste the best, and the recipe I'm sharing today is a perfect example of that.
This vegetable spaghetti recipe brings together everything I look for in a weeknight dinner. It’s quick, it’s comforting, it doesn’t require any fancy ingredients or preparation methods. If you’re like me and love delicious and simple plant based food, you definitely need to try this recipe out. And you only need about 20 minutes to do it.
How to make vegan vegetable spaghetti
It's incredibly easy! You want to start by cooking the spaghetti according to instructions on packaging. Meanwhile, heat some olive oil in a frying pan and adding the onion and garlic. Cook for 2-3 minutes, until softened and fragrant, then add tomato paste and cook for a few minutes more.
Now add the other vegetables. I used carrots, purple cabbage and red bell pepper. Also add chestnut mushrooms, cumin and paprika. Cook for 7-8 minutes, until the vegetables soften and the mushrooms are fragrant.
Add plant based milk and tamari and stir together. Then, transfer the spaghetti from the saucepan and proceed to add nutritional yeast, lime juice and cornstarch. Toss the spaghetti in the sauce, and serve when the sauce thickens.
Recipe tips and ingredient substitutions
- This recipe works with any pasta shape or variety of your choice.
- Feel free to add other vegetables - this vegetable spaghetti is great for cleaning out the fridge!
- I love serving this meal with sesame seeds, scallions and grated vegan cheese.
- You can keep this pasta in the fridge for 2-3 days in an airtight container, but I would not recommend freezing it as freezing pasta causes it to break apart upon reheating.
- This recipe also works really well with the addition of beans/pulses of your choice. Personally, chickpeas are my favorite addition.
Other amazing vegan pasta recipes
- You can't go wrong with simple butter bean pasta.
- Pea and avocado pesto pasta is refreshing and delicious.
- For a wonderful side dish, try creamy vegan pasta salad.
- Roasted red pepper pasta is flavorful and comforting.
- You will love creamy vegan pasta with broccoli!
If you give this vegan vegetable spaghetti a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating - I'd love to hear from you!
Equipment
- Saucepan
- Frying pan
Ingredients
- 10 oz spaghetti use gluten-free if necessary
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 5 oz purple cabbage
- 1 large red bell pepper de-seeded and diced
- 2 medium carrots chopped into matchsticks
- 2 cups mushrooms chopped
- 2 tsp cumin
- 2 tsp paprika
- ¾ cups plant based milk
- 3 tbsp tamari
- ¼ cup nutritional yeast
- 3 tbsp lime juice
- 2 tbsp cornstarch
Instructions
- Cook the spaghetti according to instructions on packaging.
- Heat some olive oil in a frying pan and adding the onion and garlic. Cook for 2-3 minutes, until softened and fragrant, then add tomato paste and cook for a few minutes more.
- Add carrots, purple cabbage, red bell pepper, chestnut mushrooms, cumin and paprika. Cook for 7-8 minutes, until the vegetables soften and the mushrooms are fragrant.
- Add plant based milk and tamari and stir together. Then, transfer the spaghetti from the saucepan and proceed to add nutritional yeast, lime juice and cornstarch. Toss the spaghetti in the sauce, and serve when the sauce thickens.
Notes
- Feel free to add other vegetables of your choice.
- You can keep this vegetable spaghetti in the fridge for 2-3 days in an airtight container. Reheat on the stove and add extra plant based milk if necessary.
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