Vegetable Spaghetti is a simple mix of zucchini, mushrooms, spinach and tomatoes tossed together with pasta for a healthy pasta dish that tastes amazing and ready in about 20 minutes! 


This garden vegetable spaghetti recipe should really be called, Lazy Pasta, because it’s perfect for those lazy days. It’s a wonderfully rustic and cozy dish that can be whipped up in a cinch!

I hope this quick and easy recipe will be inspiration for something easy you can make on a weekly basis. These everyday meals are filling, nutritious and delicious!

Feel free to change up the veggies using whatever appeals to you best – bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever needs to be used up in the fridge, be your guide!


Table of Contents

Ingredients You’ll Need

In this recipe we’ll be sauteing veggies and tossing with pasta for a quick and healthy meal. Here’s everything you’ll need, plus a few ideas on substitutions:

  • Mushrooms – I used baby bellas here. Feel free to use your favorite variety. And for convenience pre-sliced is great.
  • Zucchini + Yellow squash – If you only have one type of squash available use two.
  • Onion – Any color will do.
  • Garlic – If you don’t have fresh on hand, use 1 teaspoon garlic powder.
  • Tomatoes – We’ll be using canned diced tomatoes for ease.
  • Spinach – Feel free to change it up with baby kale, chard or combo.
  • Red pepper flakes – Because a little heat is always welcome!
  • Oregano – Dried or fresh.
  • Mineral salt & cracked pepper
  • Olive oil – Use your favorite neutral oil, or use water when sauteing for oil-free.
  • Pasta – Use spaghetti, linguine, or pasta of choice. Regular, whole wheat or gluten-free pasta all work.

Nothing fancy, just super simple ingredients that taste great together!


How To Make The Best Vegetable Spaghetti

You’ll love how easy this veggie spaghetti recipe is!

  • Simply cook your pasta of choice according to package directions.
  • In a large skillet, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 10 minutes, or until mushrooms and zucchini are tender. The mushrooms and zucchini will sweat down for plenty of flavorful juices.
  • Stir in tomatoes and cook until heated through, add spinach at the end, taste for seasoning.
  • Serve veggies and juices over a bed of pasta with a good dusting of almond parmesan.

And that’s it, quick, healthy and delicious!


Serving Suggestions

This veggie filled spaghetti is great on it’s own, but can be made even better with any of these options:

  • Serve with a dusting of Almond parmesan for the perfect finishing touch.
  • Top with a sprinkle of chopped parsley and red pepper flakes.
  • Pair with a chunk of homemade Artisan Bread or soft and chewy Vegan Naan to soak and swipe up the juices.
  • Serve with a side of Vegan Caesar Salad or Green Salad + Lemon Tahini Dressing.
  • Pair with a serving of Vegan Minestrone Soup or Creamy Asparagus + Red Lentil Soup.

How Long Do Leftovers Keep?

Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).


More Easy Pasta Recipes

  • One-Pot Penne Pasta w/ Mushrooms + Sausage
  • Simple Lemon Pasta
  • Quick n’ Healthy Chickpea + Vegetable Pasta Salad
  • Creamy Broccoli & Pasta
  • See all vegan pasta recipe on TSV!

If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Updated: Vegetable Spaghetti originally published September 2013 and has been updated November 2019 with new photos and helpful tips. Recipe is still as good as ever, I’ve only added yellow squash and spinach. Enjoy!

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