Easy Veggie Spaghetti
Easy Veggie Spaghetti is a quick vegetarian pasta made with zucchini, squash, spinach, and tomato sauce.
Ingredients
- 12 ounces spaghetti or pasta of choice
- 4 tablespoons olive oil
- 1 cup chopped onion
- 2 medium zucchini chopped
- 2 medium yellow squash chopped
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 28 ounce can whole peeled tomatoes
- 1 12 ounce jar roasted red peppers, drained and cut into pieces
- 2 to 3 teaspoons mushroom powder optional
- 5 cups spinach leaves
- Handful fresh basil leaves
- Salt
- Fresh ground black pepper
- Parmesan cheese or nutritional yeast for serving
Instructions
- Heat olive oil in a wide skillet over medium heat. Add chopped onion and cook until softened, about 3–5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a pinch of salt. Cook while stirring occasionally for 5–8 minutes until vegetables soften but still have a slight crunch.
- Stir in the tomato paste and cook for about 1 minute to deepen the flavor.
- Add roasted red peppers, whole peeled tomatoes, and mushroom powder if using. Bring the mixture to a gentle simmer.
- Cook the sauce for about 10 minutes until it thickens and reduces. Use a spoon to break up the tomatoes into smaller pieces for a chunky vegetable pasta sauce.
- Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
- Remove the sauce from heat and stir in the spinach and fresh basil.
- Add the cooked pasta to the skillet and toss everything together. Let it sit for a minute so the pasta absorbs the sauce.
- Toss again and serve the Easy Veggie Spaghetti topped with parmesan cheese or nutritional yeast.
Notes
For a vegan version, simply use nutritional yeast instead of parmesan cheese.