20 Delicious Meatless Spaghetti Recipes for Every Palate

20 Delicious Meatless Spaghetti Recipes for Every Palate

Are you tired of the same old pasta dishes? Look no further! Meatless Monday has never been more exciting with these 20 mouthwatering spaghetti recipes that are sure to satisfy even the most discerning palates. From classic combinations like garlic and mushroom, to innovative pairings like avocado and lime cream sauce, there’s something for everyone in this list.

Whether you’re a seasoned vegetarian or just looking to mix things up in the kitchen, these meatless spaghetti recipes are sure to inspire your next meal. So go ahead, get creative, and enjoy the flavors of Italy without the meat!

Creamy Garlic Mushroom Spaghetti

Elevate your pasta game with this rich and flavorful Creamy Garlic Mushroom Spaghetti dish! This recipe combines the simplicity of spaghetti with the decadence of sautéed mushrooms and a creamy garlic sauce.

Ingredients:

– 12 oz spaghetti
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Pour in heavy cream and stir until sauce thickens slightly. Season with salt and pepper to taste.
5. Combine cooked spaghetti, mushroom mixture, and Parmesan cheese. Toss to combine, adding reserved pasta water if needed.
6. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Spaghetti Aglio e Olio with Chili Flakes

This classic Italian dish is a staple of Neapolitan cuisine, characterized by its simplicity and bold flavors. In this recipe, we add a kick of heat from chili flakes to give it an extra boost.

Ingredients:

– 12 oz spaghetti
– 1/2 cup extra virgin olive oil
– 4-6 garlic cloves, thinly sliced
– 1/4 teaspoon red pepper flakes (chili flakes)
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat.
3. Add the thinly sliced garlic and cook, stirring occasionally, for 4-5 minutes or until golden brown.
4. Add the red pepper flakes and cook for an additional minute.
5. Drain the cooked spaghetti and add it to the skillet with the garlic and chili flakes. Toss everything together, seasoning with salt to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Roasted Cherry Tomato and Basil Spaghetti

A light and flavorful pasta dish that showcases the sweetness of cherry tomatoes and the brightness of fresh basil. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients:

– 12 oz spaghetti
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– 4-6 leaves fresh basil, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted cherry tomatoes, garlic, and chopped basil. Cook over medium heat for 2-3 minutes or until the flavors meld together.
5. Add cooked spaghetti to the skillet and toss with tomato-basil mixture.
6. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Lemon Garlic Spaghetti with Spinach

A bright and flavorful twist on classic spaghetti, this recipe combines the zest of lemon with the pungency of garlic and the nutrients of spinach. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 lemons, juiced (about 1/4 cup)
– 2 tbsp olive oil
– 1/2 cup fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
3. Add lemon juice to the skillet and stir to combine with garlic. Bring mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
4. Stir in fresh spinach leaves and cook until wilted. Season with salt and pepper to taste.
5. Combine cooked spaghetti with garlic-lemon-spinach sauce. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Spaghetti with Pesto and Sun-Dried Tomatoes

A classic Italian combination, this dish brings together the creamy richness of pesto with the tangy sweetness of sun-dried tomatoes. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 12 oz spaghetti
– 1/2 cup freshly made pesto
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a separate pan, heat the pesto over medium heat for 2-3 minutes or until slightly thickened.
3. Add the chopped sun-dried tomatoes and minced garlic to the pan and stir to combine.
4. Once the spaghetti is cooked, drain and add it to the pan with the pesto mixture. Toss to combine.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Spaghetti Primavera with Seasonal Vegetables

A vibrant and flavorful spring-inspired pasta dish that highlights the freshness of seasonal vegetables.

Ingredients:

– 8 oz spaghetti
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cups mixed seasonal vegetables (such as snap peas, carrots, bell peppers, and cherry tomatoes)
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add sliced onion and cook until translucent, about 3-4 minutes.
3. Add mixed seasonal vegetables, garlic, and vegetable broth to the skillet. Cook for an additional 4-5 minutes or until vegetables are tender.
4. Combine cooked spaghetti, vegetable mixture, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Spaghetti with Caramelized Onions and Balsamic Glaze

Elevate your pasta game with this sweet and savory recipe that combines the simplicity of spaghetti with the depth of caramelized onions and a tangy balsamic glaze.

Ingredients:

– 12 oz spaghetti
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup balsamic vinegar
– Grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook onions over medium-low heat with olive oil for 30-40 minutes or until caramelized and golden brown.
3. Add chicken broth to the skillet and stir to deglaze, scraping up any browned bits from the bottom. Simmer for 5 minutes.
4. Stir in balsamic vinegar and season with salt and pepper.
5. Toss cooked spaghetti with the onion-balsamic mixture, adding some reserved pasta water if needed. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Spaghetti with Avocado and Lime Cream Sauce

This refreshing twist on classic spaghetti carbonara combines the richness of avocado with the brightness of lime, creating a unique and flavorful dish perfect for warm weather. With its creamy sauce and tender pasta, this recipe is sure to become a new favorite.

Ingredients:

– 12 oz spaghetti
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine avocado, lime juice, butter, garlic, salt, and pepper. Blend until smooth.
3. Add the reserved pasta water to the blended mixture and stir well to combine.
4. Toss cooked spaghetti with the creamy avocado sauce until well coated.
5. Serve immediately, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Spaghetti with Roasted Eggplant and Tahini Drizzle

Elevate your pasta game with this creamy and flavorful dish that combines tender roasted eggplant, spaghetti, and a rich tahini drizzle. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 12 oz spaghetti
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, garlic, and salt. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a blender or food processor, combine tahini, lemon juice, and 2 tbsp water. Blend until smooth and creamy.
5. Combine cooked spaghetti, roasted eggplant, and tahini drizzle. Top with chopped parsley and serve.

Cooking Time: 30-35 minutes

Spaghetti with Zucchini Ribbons and Lemon Zest

This recipe is a perfect combination of flavors and textures, making it an excellent choice for a quick and delicious dinner. With the sweetness of zucchini, the brightness of lemon, and the comfort of spaghetti, you’ll be hooked!

Ingredients:

– 12 oz spaghetti
– 2 medium zucchinis
– 2 tbsp olive oil
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Meanwhile, spiralize the zucchinis into ribbons and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute or until fragrant.
4. Add zucchini ribbons to the skillet and cook for 3-4 minutes or until slightly tender.
5. Add cooked spaghetti, Parmesan cheese, lemon juice, salt, and pepper to the skillet. Toss everything together, adding some reserved pasta water if needed.
6. Serve immediately, garnished with fresh parsley or basil leaves if desired.

Cooking Time: 20-25 minutes

Spaghetti with Butternut Squash and Sage

This recipe combines the comforting warmth of spaghetti with the sweet, nutty flavor of roasted butternut squash and the earthy charm of sage. Perfect for a cozy fall dinner.

Ingredients:

– 12 oz spaghetti
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss the squash with olive oil, garlic, and sage. Roast for 30-40 minutes or until tender.
2. Cook spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, combine roasted squash, cooked spaghetti, salt, and pepper. Toss to combine.
4. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Spaghetti with Olives, Capers, and Artichokes

This hearty pasta dish combines the bold flavors of olives, capers, and artichokes to create a delicious and satisfying meal. With its rich, savory taste and vibrant colors, this recipe is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 12 oz spaghetti
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 2 tbsp capers, rinsed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, sauté onion and garlic until softened. Add olives, capers, artichoke hearts, and oregano. Cook for 3-4 minutes or until heated through.
3. Toss cooked spaghetti with the olive mixture. Season with salt and pepper to taste.
4. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Spaghetti with Lentil Bolognese

This recipe combines the classic Italian flavors of a bolognese sauce with the nutritious and flavorful addition of lentils. The result is a rich, satisfying dish that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 12 oz spaghetti
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and carrot. Cook until the vegetables are soft, about 5 minutes.
3. Add the crushed tomatoes, basil, salt, and pepper. Stir to combine.
4. Add the cooked lentils to the sauce and stir to combine.
5. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.
6. Cook the spaghetti according to package instructions. Drain and serve with the lentil bolognese.

Cooking Time: 30-40 minutes

Spaghetti with Walnut and Parsley Pesto

Elevate your pasta game with this creamy and nutty walnut and parsley pesto spaghetti recipe.

Ingredients:

– 12 oz spaghetti
– 1/2 cup walnuts
– 1/4 cup fresh parsley leaves
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a food processor or blender, combine walnuts, parsley, Parmesan cheese, olive oil, and garlic. Process until smooth and creamy pesto forms.
3. Reserve 1 cup of pasta cooking water before draining the spaghetti. Add the reserved water to the pesto mixture and stir well.
4. Combine cooked spaghetti with the walnut and parsley pesto. Toss until the pasta is well coated.
5. Season with salt and pepper to taste. Serve immediately.

Cooking Time: 20-25 minutes

Spaghetti with Roasted Red Pepper Sauce

Elevate your pasta game with this vibrant and flavorful Spaghetti with Roasted Red Pepper Sauce! Sweet roasted red peppers blend with garlic, olive oil, and a hint of cream to create a rich and velvety sauce that’s sure to delight.

Ingredients:

– 12 oz spaghetti
– 4-6 red bell peppers
– 3 cloves garlic, minced
– 1/2 cup olive oil
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Grated Parmesan cheese, optional

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until skin is blistered and charred.
3. Peel off skin, remove seeds, and chop into a rough puree.
4. Cook spaghetti according to package instructions.
5. In a large skillet, heat olive oil over medium-low heat. Add minced garlic and cook for 1 minute.
6. Stir in roasted red pepper puree, salt, and pepper. Simmer for 10-15 minutes or until sauce has thickened slightly.
7. Combine cooked spaghetti and red pepper sauce. Top with grated Parmesan cheese, if desired.

Cooking Time: 40-50 minutes

Spaghetti with Chickpeas and Garlicky Tomato Sauce

A flavorful and nutritious twist on the classic spaghetti dish, this recipe combines chickpeas and garlicky tomato sauce for a deliciously healthy meal.

Ingredients:

– 12 oz spaghetti
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh tomatoes, chopped or 1 can crushed tomatoes (28 oz)
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add chickpeas and cook for 2-3 minutes, stirring occasionally.
4. Add chopped tomatoes (or canned crushed tomatoes) and stir to combine. Cook for an additional 5-7 minutes, stirring occasionally, until sauce thickens slightly.
5. Combine cooked spaghetti with tomato-chickpea sauce. If needed, add reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Top with grated Parmesan cheese (if using).
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Spaghetti with Creamy Cashew Alfredo

This rich and creamy pasta dish is a game-changer for those with dairy allergies or intolerances, featuring cashews as the base of its velvety sauce.

Ingredients:
– 8 oz spaghetti
– 1 cup cashews
– 2 cups water
– 1/4 cup nutritional yeast
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook the spaghetti according to package directions until al dente. Drain and set aside.
2. In a blender or food processor, combine cashews, water, nutritional yeast, lemon juice, and garlic powder. Blend on high speed until smooth and creamy.
3. Bring the sauce to a simmer in a medium saucepan over low heat. Add salt and pepper to taste.
4. Combine cooked spaghetti and creamy cashew sauce in a large serving bowl. Toss until well coated.
5. Garnish with chopped parsley, if desired.

Cooking Time: 20-25 minutes

Spaghetti with Grilled Asparagus and Lemon Butter

This summer-inspired pasta dish combines the classic flavors of spaghetti with the brightness of lemon butter and the tender sweetness of grilled asparagus. A perfect combination for a quick and satisfying meal.

Ingredients:

– 12 oz spaghetti
– 1 lb fresh asparagus, trimmed
– 2 tbsp unsalted butter
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat. Grill asparagus for 5-7 minutes or until tender.
2. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions. Reserve 1 cup pasta water before draining.
3. In a small saucepan, melt butter over medium heat. Add lemon juice and cook for 2-3 minutes or until slightly thickened.
4. Combine cooked spaghetti, reserved pasta water, and lemon butter. Toss to coat.
5. Arrange grilled asparagus on top of the spaghetti. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
6. Garnish with chopped parsley if desired. Serve immediately.

Cooking Time: 15-20 minutes

Spaghetti with Carrot and Ginger Sauce

This vibrant and flavorful pasta dish combines the sweetness of carrots with the warmth of ginger, creating a unique and delicious twist on traditional spaghetti sauce. Perfect for a quick and easy dinner or as a flavorful addition to your meal prep.

Ingredients:

– 12 oz spaghetti
– 2 medium carrots, peeled and chopped
– 2-inch piece of fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
2. In a blender or food processor, combine chopped carrots, grated ginger, garlic, and 2 tablespoons olive oil. Blend until smooth.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the carrot-ginger sauce and cook for 5-7 minutes, stirring occasionally.
4. When spaghetti is cooked, drain and add to the skillet with the sauce. Toss to combine, seasoning with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Spaghetti with Smoky Paprika and Roasted Cauliflower

This recipe combines the classic comfort of spaghetti with the smoky sweetness of paprika and the tender crunch of roasted cauliflower. A perfect blend of flavors and textures that will elevate your pasta game!

Ingredients:

– 12 oz spaghetti
– 2 tbsp olive oil
– 1 head of cauliflower, broken into florets
– 1 tsp smoked paprika
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, combine smoked paprika and 1/4 cup of reserved pasta water. Simmer over medium heat for 5-7 minutes or until the sauce thickens slightly.
4. Combine cooked spaghetti, roasted cauliflower, and paprika sauce in a serving bowl. Top with Parmesan cheese and chopped parsley (if using).
5. Serve immediately and enjoy!

Cooking Time: 30-35 minutes

Summary

Get ready to spice up your pasta game! This article brings you 20 mouth-watering meatless spaghetti recipes that cater to every palate. From classic combinations like creamy garlic mushroom and roasted cherry tomato, to innovative twists like walnut and parsley pesto and caramelized onion and balsamic glaze, there’s something for everyone. Whether you’re a vegetarian or just looking for some plant-based inspiration, these dishes are sure to satisfy your cravings. So go ahead, dig in, and savor the flavors of Italy without the meat!