Easy Veggie Spaghetti Recipes

This spaghetti is like your go-to comfort food but with a sneaky veggie twist that actually makes you wanna eat your greens. It’s loaded with colorful, sautéed veggies tossed with spaghetti noodles and a zesty, garlicky sauce that somehow feels fancy but is super quick to throw together. If you’re like me and always looking for ways to sneak something healthy into dinner without turning it into a battle, this recipe’s a total win.

My husband might just be the pickiest eater on the planet, but when I first made this Easy Veggie Spaghetti, he didn’t just tolerate it—he asked for seconds. That’s basically marriage gold right there. Our kiddo even licks the plate clean, which is wild because veggies usually get a side eye until the last bite. It’s turned into our weekly dinner go-to because it’s simple, fast, and somehow feels more like a treat than a chore.

How to Make It

So, first you boil your spaghetti. No big secret here, but don’t overcook—al dente is the life. While that’s happening, get your veggies ready. I usually grab whatever’s left in the fridge: bell peppers, zucchini, cherry tomatoes, onions—you name it. Toss them all in a hot pan with some olive oil and garlic. Let them get a little love and color but not mushy. Then, in goes a quick sauce made with soy sauce, a splash of honey or sugar, and a squeeze of lemon or lime to keep things bright. Mix the drained noodles into the veggie mix, coat it all, and boom—you’re done. Hell, sometimes I throw in crushed red pepper flakes just to keep things interesting.

It’s a little messy, definitely imperfect, but honestly, that’s what makes it feel homemade. Don’t stress the order too much. Just cook, stir, taste, adjust, and eat.

✔Ingredient Notes

– Spaghetti: Your classic noodle base. Use what you love; whole wheat, gluten-free, whatever. Just keep cooking times in check.
– Bell peppers: Adds sweetness and crunch. I like using a mix of colors because the plate looks happier, not just my taste buds.
– Garlic: The soul of this dish. Go heavy or go home. Watch it though—burnt garlic is the enemy.
– Soy sauce: Salty and umami-rich, this stuff glues all the flavors together. If you’re avoiding gluten, tamari’s your friend.
– Honey or sugar: Balances out the soy’s saltiness. I’m not picky here, just toss what you have.
– Lemon or lime juice: Brightens everything up and cuts through the richness. Fresh juice, if you can swing it, is worth the squeeze.

✔Recipe Steps

1. Boil a large pot of salted water and cook spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant but not brown.
3. Toss in chopped bell peppers and any other veggies you like. Cook for about 5-7 minutes until just tender but still vibrant.
4. Stir in soy sauce, honey (or sugar), and a squeeze of lemon or lime juice. Mix to combine and let flavors meld for a minute.
5. Drain the spaghetti, reserving a splash of pasta water. Add noodles to the skillet and toss everything together, adding pasta water if you want it saucier.
6. Taste and adjust seasoning—maybe a pinch of red pepper flakes or more soy sauce if you’re feeling it. Serve warm and enjoy!

What to Serve It With

This spaghetti stands strong solo, but if you’re feeling extra, a little sprinkle of parmesan or some toasted pine nuts on top are killer. A simple green salad or crusty bread on the side won’t hurt either. For a protein boost, throw grilled chicken, shrimp, or crispy tofu into the mix.

✔Tips & Mistakes

Don’t let your garlic burn—it goes from yum to bitter faster than you can blink. Be generous with sauce but avoid drowning your noodles in soy sauce or it gets one-note salty. Veggie-wise, cut them into evenly sized pieces so everything cooks evenly. Leftover odds and ends? Throw those babies in—they usually work great here.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3 days. Cold spaghetti is surprisingly okay for breakfast if you’re into that vibe, maybe add an egg and call it a day. Reheat gently on the stove or in the microwave, adding a splash of water or broth so the noodles don’t dry out.

✔Variations and Substitutions

Out of bell peppers? No sweat. Zucchini, mushrooms, or shredded carrots all play nicely in this game. Honey can be swapped for maple syrup or agave if you’ve got it. I’ve even done this with coconut aminos instead of soy sauce for a milder, slightly sweeter flare. Not a fan of spaghetti? Any pasta shape goes. You can also throw in some crushed red pepper flakes if you like a bit of heat, or nix the lemon for a more mellow flavor.

Frequently Asked Questions

Easy Veggie Spaghetti Recipes

A quick and delicious vegetarian spaghetti recipe packed with fresh vegetables and vibrant flavors. Perfect for a healthy weeknight dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz spaghetti pasta
• ▢ 2 tbsp olive oil
• ▢ 1 cup chopped bell peppers mixed colors
• ▢ 1 cup sliced mushrooms
• ▢ 1 cup cherry tomatoes halved
• ▢ 3 cloves garlic minced
• ▢ 0.5 tsp red pepper flakes optional
• ▢ 0.25 tsp black pepper
• ▢ 1 tsp salt
• ▢ 0.5 cup grated Parmesan cheese optional for garnish
• ▢ 0.25 cup fresh basil leaves chopped

Instructions

Preparation Steps

• Cook the spaghetti according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté until fragrant, about 1 minute.
• Add the chopped bell peppers and sliced mushrooms; cook until softened, about 5-7 minutes.
• Stir in the halved cherry tomatoes, red pepper flakes, black pepper, and salt. Cook for another 3-4 minutes.
• Add the cooked spaghetti to the skillet and toss to combine all ingredients.
• Remove from heat and mix in the chopped fresh basil leaves.
• Serve warm, topped with grated Parmesan cheese if desired.

Notes

This recipe can be easily customized with your favorite vegetables or added protein such as tofu or beans for extra nutrition.