Getting creative with your pasta dishes doesn’t have to mean sacrificing flavor for a meatless option. In fact, some of the most delicious and innovative vegetarian spaghetti recipes out there are just as tasty as their meat-based counterparts. With the variety of herbs, spices, and ingredients available, the possibilities are endless! From classic combinations like garlic butter and cherry tomatoes to bold flavors like Thai peanut and roasted red pepper, we’ve gathered 20 mouth-watering vegetarian spaghetti recipes that are sure to please even the pickiest eaters.
Garlic Butter Vegetarian Spaghetti
This simple yet flavorful spaghetti recipe combines the pungency of garlic with the richness of butter and the heartiness of vegetables, making it a perfect vegetarian option for any occasion.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup mixed vegetables (bell peppers, zucchini, mushrooms)
– 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, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add mixed vegetables to the skillet and cook for an additional 2-3 minutes until tender.
4. Drain cooked spaghetti and add it to the skillet with the vegetable mixture. Toss everything together, seasoning with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Avocado Pesto Spaghetti
Elevate your pasta game with this creamy and vibrant dish that combines the richness of avocado with the bold flavors of pesto.
Ingredients:
– 12 oz spaghetti
– 1 ripe avocado, peeled and pitted
– 1/2 cup homemade or store-bought pesto
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley 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, pesto, garlic, and Parmesan cheese. Blend until smooth and creamy, adding reserved pasta water if needed.
3. In a large serving bowl, combine cooked spaghetti and creamy avocado pesto sauce. Toss to coat, seasoning with salt and pepper to taste.
4. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 15-20 minutes
Spicy Arrabbiata Vegetarian Spaghetti
This recipe combines the bold flavors of Italy with a spicy kick, creating a vegetarian spaghetti dish that’s sure to please. A simple yet flavorful sauce made with crushed tomatoes, garlic, and hot peppers elevates this classic pasta dish to new heights.
Ingredients:
– 12 oz spaghetti
– 2 cups crushed tomatoes (preferably San Marzano)
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/2 teaspoon red pepper flakes
– 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 blender or food processor, combine crushed tomatoes, garlic, parsley, basil, and red pepper flakes. Blend until smooth.
3. Heat the sauce over medium heat for 10-15 minutes, stirring occasionally.
4. Add cooked spaghetti to the sauce, tossing to combine.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Cherry Tomato and Basil Spaghetti
This classic Italian dish is elevated with the simplicity of roasted cherry tomatoes and fresh basil. The result is a flavorful and aromatic pasta that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 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, garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
4. Add roasted tomatoes, basil, and reserved pasta water to cooked spaghetti. Toss to combine.
5. Serve with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Mushroom and Spinach Garlic Spaghetti
Mushroom and Spinach Garlic Spaghetti Recipe: A flavorful and nutritious twist on classic spaghetti, this recipe combines the earthiness of mushrooms with the nutty flavor of spinach.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (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 pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add sliced mushrooms and cook until tender, about 5 minutes. Add garlic and cook for an additional minute.
3. Stir in fresh spinach leaves and cook until wilted.
4. Combine cooked spaghetti with mushroom-spinach mixture. If sauce seems too thick, add reserved pasta water.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Parmesan Vegetarian Spaghetti
This bright and flavorful spaghetti dish combines the richness of parmesan cheese with the zesty punch of lemon and garlic, all without meat. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 12 oz vegetarian spaghetti
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 cup vegetable broth
– 1/2 cup grated parmesan cheese
– 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. In a large skillet, heat olive oil over medium-low heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Pour in lemon juice, vegetable broth, and reserved pasta water. Stir to combine.
4. Add cooked spaghetti to the skillet, tossing to coat with the sauce. Season with salt and pepper to taste.
5. Sprinkle parmesan cheese over the top and toss again to combine. Serve hot, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Olive Spaghetti
This Mediterranean-inspired spaghetti dish combines the savory flavors of sun-dried tomatoes and Kalamata olives with the comfort of al dente pasta. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup pitted Kalamata olives, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon 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. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and olives to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. Add cooked spaghetti to the skillet, tossing to combine with tomato and olive mixture. Season with salt, pepper, and oregano.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegetarian Spaghetti Aglio e Olio
A classic Italian recipe gets a vegetarian twist! This dish is a flavorful and quick-cooking spaghetti option that’s perfect for a weeknight dinner.
Ingredients:
– 12 oz spaghetti
– 3-4 garlic cloves, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons chopped fresh parsley
– Salt, to taste
– Grated vegetarian Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and 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-low heat. Add thinly sliced garlic and cook for 4-5 minutes or until golden brown, stirring occasionally.
3. Add reserved pasta water to the skillet and stir to combine with garlic and oil mixture.
4. Add cooked spaghetti to the skillet, tossing to combine with garlic and oil sauce.
5. Season with salt to taste. Top with chopped parsley and grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Thai Peanut Noodle Spaghetti
A fusion of Asian flavors with Italian spaghetti, this dish combines the creaminess of peanut sauce with the spiciness of Thai chili flakes. A quick and easy meal perfect for a weeknight dinner.
Ingredients:
– 8 oz spaghetti
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp Thai chili flakes
– 1/2 cup water
– Salt and pepper to taste
– Chopped peanuts and scallions for garnish (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, chili flakes, and water. Blend until smooth.
4. Add the peanut sauce to the skillet with the onion mixture; stir to combine.
5. Toss cooked spaghetti in the peanut sauce until well coated. Season with salt and pepper to taste.
6. Garnish with chopped peanuts and scallions if desired.
Cooking Time: 15-20 minutes
Pumpkin Sage Cream Sauce Spaghetti
Pumpkin Sage Cream Sauce Spaghetti Recipe
Warm up with this autumnal twist on classic spaghetti!
Ingredients:
– 12 oz spaghetti
– 1 cup pumpkin puree
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– 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 medium saucepan, melt butter over medium heat. Add pumpkin puree, heavy cream, and garlic. Whisk until smooth.
3. Add chopped sage and season with salt and pepper. Simmer for 5-7 minutes or until the sauce has thickened slightly.
4. Reserve 1 cup of pasta cooking water before draining spaghetti. Add cooked spaghetti to the saucepan with the pumpkin sauce. Toss, adding reserved pasta water as needed, until the pasta is well coated.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Eggplant Parmesan Spaghetti
Transform your pasta game with this creative twist on classic spaghetti! This recipe combines the flavors of eggplant parmesan with the comfort of spaghetti, perfect for a weeknight dinner.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 12 oz spaghetti
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook spaghetti according to package instructions, then set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices; cook until golden brown and tender, about 3-4 minutes per side.
4. In a separate saucepan, combine marinara sauce and shredded mozzarella cheese. Heat over low heat until melted and smooth.
5. Toss cooked spaghetti with the marinara sauce mixture.
6. Arrange eggplant slices on top of spaghetti; sprinkle with Parmesan cheese. Bake in the preheated oven for 10-12 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: Approximately 25-30 minutes.
Zucchini and Corn Vegetarian Spaghetti
This vibrant vegetarian spaghetti dish is a perfect blend of summer flavors, featuring tender zucchinis and sweet corn in a light and creamy sauce. It’s an easy and delicious way to enjoy the best of the season.
Ingredients:
– 8 oz spaghetti
– 2 medium zucchinis, spiralized
– 1 cup fresh corn kernels
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic, spiralized zucchinis, and corn kernels. Cook for an additional 5 minutes, stirring occasionally.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked spaghetti and sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 15-20 minutes
Pesto and Cherry Tomato Spaghetti
A vibrant and flavorful twist on classic spaghetti, this recipe combines the richness of pesto with the sweetness of cherry tomatoes.
Ingredients:
– 12 oz spaghetti
– 1/2 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– 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. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add cherry tomatoes and cook for 3-4 minutes or until they release their juices and start to caramelize.
3. Stir in pesto and season with salt and pepper. If using Parmesan cheese, stir it in at this point.
4. Add cooked spaghetti to the skillet, tossing everything together until well combined. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve immediately, garnished with additional cherry tomatoes if desired.
Cooking Time: 15-20 minutes
Black Bean and Avocado Spaghetti
This innovative recipe combines the comfort of spaghetti with the bold flavors of black beans and creamy avocado. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to delight.
Ingredients:
– 1 pound whole wheat spaghetti
– 1 can black beans, drained and rinsed
– 2 ripe avocados, diced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté until fragrant.
3. Add black beans to the skillet and stir to combine with garlic.
4. Combine cooked spaghetti with black bean mixture in the skillet. Toss to coat.
5. Top spaghetti with diced avocado, chopped cilantro, salt, and pepper.
6. Serve immediately, with lemon wedges on the side if desired.
Cooking Time: 15-20 minutes
Roasted Red Pepper Alfredo Spaghetti
Roasted Red Pepper Alfredo Spaghetti: A flavorful twist on classic spaghetti, this dish combines the richness of Alfredo sauce with the sweetness of roasted red peppers and the comfort of al dente pasta.
Ingredients:
– 12 oz spaghetti
– 2 large red bell peppers
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F.
2. Roast the red bell peppers for 30-40 minutes or until charred. Peel off skin, remove seeds, and chop into strips.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-low. Add garlic and cook for 1 minute.
5. Pour in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
6. Stir in Parmesan cheese and basil. Season with salt and pepper to taste.
7. Combine cooked spaghetti, roasted red peppers, and Alfredo sauce. Toss until well coated.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegetarian Spaghetti Carbonara with Mushrooms
A creative twist on the classic Italian dish, this vegetarian spaghetti carbonara substitutes rich eggs and bacon with creamy cashew cream and sautéed mushrooms.
Ingredients:
– 12 oz spaghetti
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup raw cashews
– 1/4 cup nutritional yeast
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine cashews, nutritional yeast, salt, and pepper. Blend until smooth and creamy, adding water as needed to achieve desired consistency.
3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
4. Add garlic to the skillet and cook for an additional minute.
5. Combine cooked spaghetti, mushroom mixture, and cashew cream sauce. Toss to combine, seasoning with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Mediterranean Olive and Artichoke Spaghetti
Elevate your pasta game with this vibrant Mediterranean-inspired dish, where the bold flavors of olives, artichokes, and sun-dried tomatoes come together in perfect harmony. Perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 12 oz spaghetti
– 1/4 cup pitted green olives, sliced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 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. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sliced olives, chopped artichoke hearts, and sun-dried tomatoes. Cook for an additional 2-3 minutes or until the flavors meld together.
4. Combine cooked spaghetti with the skillet mixture. Toss to coat, adding reserved pasta water as needed.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti with Caramelized Onions and Goat Cheese
This recipe combines the sweetness of caramelized onions with the tanginess of goat cheese, all wrapped up in a rich and satisfying spaghetti dish.
Ingredients:
– 12 oz spaghetti
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1/4 cup goat cheese crumbles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and 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-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
3. Stir in goat cheese crumbles and season with salt and pepper to taste.
4. Combine cooked spaghetti and onion-goat cheese mixture, adding reserved pasta water as needed to achieve desired consistency.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Vegetarian Spaghetti with Walnut Pesto
A flavorful and nutritious twist on classic spaghetti, this recipe combines the richness of walnuts with the brightness of herbs to create a delicious vegetarian dish.
Ingredients:
– 12 oz spaghetti
– 1/2 cup walnut halves
– 1/4 cup fresh parsley leaves
– 1/4 cup fresh basil leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese (vegetarian)
– Salt and pepper to taste
– Extra virgin olive oil for serving
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, combine walnut halves, parsley leaves, basil leaves, and garlic. Process until mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in Parmesan cheese and process until well incorporated.
4. Add walnut pesto to cooked spaghetti and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately, drizzled with extra virgin olive oil if desired.
Cooking Time: 20-25 minutes
Balsamic Glazed Brussels Sprouts Spaghetti
Elevate your pasta game with this unique and flavorful recipe that combines the sweetness of balsamic glaze with the earthiness of Brussels sprouts.
Ingredients:
– 12 oz spaghetti
– 1 lb Brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until caramelized (5-7 minutes). Add garlic and cook for an additional minute.
4. Add Brussels sprouts to the skillet and cook until tender and lightly browned (10-12 minutes).
5. Stir in balsamic glaze and reserved pasta water. Season with salt and pepper to taste.
6. Toss cooked spaghetti with the Brussels sprout mixture, adding Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to elevate your pasta game with these 20 delicious vegetarian spaghetti recipes! From creamy and cheesy to spicy and savory, there’s something for everyone. Try Garlic Butter Vegetarian Spaghetti for a classic comfort food twist or Creamy Avocado Pesto Spaghetti for a fresh and healthy take. For those who like a little heat, Spicy Arrabbiata Vegetarian Spaghetti is the perfect choice. And don’t forget to save room for the sweet and savory Pumpkin Sage Cream Sauce Spaghetti. Whatever your taste buds desire, these recipes are sure to please!
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