VIf you need a delicious, fast, and satisfying meal, Veggie spaghetti is there to save the day! These recipes are nutrient-dense, simple to make, and can be customized with the choice of vegetables of your preference. Whether you are used to being a vegetarian or a vegan, or even if your goal is a vegan transition or a vegan diet, you are on the right page because these veggie spaghetti recipes are just what you need.
Table of Contents
What is Veggie Spaghetti?
Veggie spaghetti is a basic name given to pasta products in which vegetables are the major ingredient. It can range from normal spaghetti pasta with vegetables to merely vegetables in the form of noodles. In any case, veggie spaghetti is a delicious, satisfying, healthy meal perfect for lunch or dinner or even for meal prepping.
Benefits of Eating Veggie Spaghetti
High Nutritional Value: Veggies contain a lot of vitamins and minerals as well as antioxidants.
Low in Calories: Ideal for those individuals who are on low-calorie diets.
Versatile: It is very flexible to substitute the ingredients to prefer the one that is most desirable and healthy.
Heart-Healthy: They include prevention of heart diseases, high blood pressure, and other chronic diseases associated with high protein diets.
Ingredients for Veggie Spaghetti Recipes
Spaghetti Pasta or Zucchini Noodles: You can substitute whole wheat pasta for regular pasta or gluten-free pasta If preferred, you can use zucchini noodles for a low-carb version.
Fresh Vegetables: Anticipate bell peppers for stuffing, tomatoes, zucchini, spinach, onions, mushrooms, carrots, etc.
Herbs and Spices: Green basil, garlic Clove, Italian seasoning, salt, pepper, and red pepper flakes.
Olive Oil or Coconut Oil: To get the vegetables cooked lightly and to establish the correct flavor.
Protein Options: For even more protein, stir in some beans or tofu or chickpeas.
Sauce: As for sauce, anything from marinara, pesto or homemade tomato or tomato-based sauce is suitable for most veggie spaghetti recipes.
| Recipe | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Classic Veggie Spaghetti | 380 | 12g | 70g | 8g |
| Zucchini Noodle Spaghetti | 180 | 5g | 12g | 6g |
| Creamy Spinach & Mushroom Spaghetti | 420 | 10g | 65g | 12g |
3 Easy Veggie Spaghetti Recipes
Recipe 1: Classic Veggie Spaghetti
Ingredients:
200g whole wheat spaghetti
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes, halved
2 cups spinach leaves
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil for garnish
Instructions:
Bring water with spaghetti to a boil and then cook following the package directions. Drain and set aside.
To a large pan, add olive oil and place on medium heat. You can now put the onions and garlic in then cook until the aroma is released and intensified.
Next, stir in bell pepper, zucchini, and cherry tomatoes. To add vegetables cook until they are tender.
Add spinach, Italian seasoning, salt, and pepper to have more Italian flavors. Cook until spinach wilts.
Add the done spaghetti and stir the mixture well.
Sprinkle with fresh basil and enjoy them hot.
Nutrition per Serving:
Calories: 380
Protein: 12g
Carbs: 70g
Fat: 8g
Recipe 2: Zucchini Noodle Spaghetti
Ingredients:
ZUCCHINI: 4 pieces (of medium size), if cut will make about 8 cups when spiralized.
1 tbsp coconut oil
1 onion, diced
2 garlic cloves, minced
1 bell pepper, chopped
1 cup cherry tomatoes, halved
½ cup marinara sauce
For garnish, there should be fresh basil, and Parmesan cheese.
Instructions:
Warm the coconut oil in a large pan and set it on slow heat. The next step should be to put onion and garlic and fry until they are tender.
Stir in bell pepper and cherry tomatoes which should be cooked until they’re soft.
Then add and mix the marinara sauce and allow it to heat up.
Then add the zucchini noodles and mix gently so that the noodles coat each piece and are warm.
Place on top fresh basil and Parmesan cheese (optional) before you proceed to serve it.
Nutrition per Serving:
Calories: 180
Protein: 5g
Carbs: 12g
Fat: 6g
Recipe 3: Creamy Spinach and Mushroom Spaghet
Ingredients:
200g spaghetti
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 cup mushrooms, sliced
2 cups fresh spinach
Coconut milk – you may use heavy cream if you prefer the traditional version of the soup 1 cup
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Prepare spaghetti by boiling it with salt in water as per the instructions of the pack. Drain and set aside.
To the skillet, add olive oil and place skillet on the medium heat. Sear onions and garlic and make sure they turn slightly transparent.
Stir in mushrooms and cook until the surface of the mushrooms is browned. Next, I incorporated the spinach and cook for a few minutes until the spinach has withered.
Add coconut milk & add the seasonings, salt and pepper. Cook on low heat until this sauce is thick.
Then add the cooked spaghetti and stir it, allowing the spaghetti to become coated.
Sprinkle with seasoned fresh parsley and best served hot.
Nutrition per Serving:
Calories: 420
Protein: 10g
Carbs: 65g
Fat: 12g
FAQs
1. Can I make veggie spaghetti gluten-free?
Absolutely! Just use gluten-free pasta, or opt for zucchini noodles as a low-carb, gluten-free option.
2. How do I store leftover veggie spaghetti?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stove over low heat.
3. Can I add protein to these recipes?
Yes, you can add chickpeas, tofu, or your choice of plant-based meat alternatives for extra protein.
4. Are there any other vegetables I can use?
Of course! Feel free to add any vegetables you like, such as carrots, broccoli, or kale.
