Are you a pasta lover looking for delicious and innovative plant-based alternatives to traditional spaghetti dishes? Look no further! In this article, we’ll be sharing 20 mouth-watering vegan spaghetti recipes that are sure to satisfy your cravings and impress your guests. From creamy and comforting to spicy and exotic, these recipes showcase the incredible versatility of plant-based ingredients and offer a wealth of options for every occasion.
From classic Italian-inspired dishes like Spaghetti with Lentil Meatballs and Vegan Carbonara with Smoky Tempeh, to international twists like Curry Coconut Milk Spaghetti with Chickpeas and Black Bean and Corn Mexican Spaghetti, our collection has something for everyone. And the best part? Each recipe is carefully crafted to ensure that it’s not only delicious but also easy to make and packed with nutritious ingredients.
So whether you’re a seasoned vegan or just looking to spice up your meal routine, be sure to check out these 20 delectable vegan spaghetti recipes below!
Creamy Avocado Garlic Spaghetti
Elevate your pasta game with this rich and creamy spaghetti dish, bursting with the flavors of ripe avocado and pungent garlic.
Ingredients:
– 12 oz spaghetti
– 2 large ripe avocados, diced
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tsp lemon juice
– 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.
2. In a separate pan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant.
3. Add diced avocado to the pan and stir to combine with garlic. Cook for an additional 2-3 minutes, until slightly softened.
4. Stir in heavy cream and lemon juice. Bring mixture to a simmer and cook for 2-3 minutes, until creamy.
5. Drain cooked spaghetti and add to the creamy avocado sauce. Toss to combine, seasoning with salt and pepper as needed.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Thai Peanut Noodle Spaghetti
This recipe combines the flavors of Thailand with a classic Italian dish, resulting in a spicy and aromatic noodle spaghetti that’s sure to tantalize your taste buds.
Ingredients:
– 8 oz spaghetti
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 1/4 cup fish sauce (optional)
– 2 tbsp chili flakes
– 1 tsp grated ginger
– 1/2 tsp garlic, minced
– 1/4 cup chopped peanuts
– Salt and pepper to taste
– Scallions, thinly sliced for garnish
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a blender or food processor, combine peanut butter, soy sauce, fish sauce (if using), chili flakes, ginger, and garlic. Blend until smooth.
3. Heat the mixture in a large skillet over medium heat for 2-3 minutes, stirring constantly.
4. Add cooked spaghetti to the skillet and toss with the peanut sauce until well coated.
5. Sprinkle chopped peanuts and salt and pepper to taste.
6. Garnish with scallions and serve immediately.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Vegan Spaghetti
Elevate your pasta game with this vibrant and aromatic vegan spaghetti dish, infused with the rich flavors of sun-dried tomatoes and fresh basil.
Ingredients:
– 1 pound whole wheat spaghetti
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Nutritional yeast (optional)
Instructions:
1. Cook spaghetti according to package instructions.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add sun-dried tomatoes, cherry tomatoes, and basil. Season with salt and pepper to taste.
4. Combine cooked spaghetti and tomato mixture in the skillet. Toss everything together until well combined.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Mushroom and Walnut Bolognese Spaghetti
This recipe combines the depth of mushrooms with the nutty flavor of walnuts to create a unique and delicious twist on traditional spaghetti bolognese.
Ingredients:
– 250g spaghetti
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup walnut pieces
– 1 can (400g) crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Cook spaghetti in boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large pan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in walnut pieces and cook for an additional minute.
5. Add crushed tomatoes, basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
6. Combine cooked spaghetti with the mushroom-walnut sauce, adding some reserved pasta water if needed.
7. Serve hot, topped with grated Parmesan cheese.
Cooking time: approximately 30-40 minutes
Lemon Garlic Parmesan Spaghetti
Elevate your pasta game with this refreshing and flavorful recipe that combines the brightness of lemon, the pungency of garlic, and the richness of parmesan cheese.
Ingredients:
– 12 oz spaghetti
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup olive oil
– 1/2 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 pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant.
3. Add lemon juice and reserved pasta water to the skillet. Stir to combine.
4. Add cooked spaghetti to the skillet, tossing to coat with the lemon-garlic sauce.
5. Remove from heat. Sprinkle parmesan cheese and season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Red Pepper Alfredo Spaghetti
Roasted Red Pepper Alfredo Spaghetti Recipe
Elevate your pasta game with this creamy and flavorful Roasted Red Pepper Alfredo Spaghetti recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 2 large red bell peppers, seeded and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss the red bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a blender or food processor, combine roasted red peppers, garlic, Parmesan cheese, flour, and heavy cream. Blend until smooth.
4. Add the blended mixture to cooked spaghetti, tossing to combine. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spinach and Artichoke Vegan Spaghetti
Get ready for a rich and satisfying vegan pasta dish that’s perfect for any occasion. This spinach and artichoke spaghetti is a game-changer, packed with the flavors of Italy and a hint of Mediterranean flair.
Ingredients:
– 1 pound whole wheat spaghetti
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add spinach, artichoke hearts, vegan cream cheese, lemon juice, salt, and pepper. Stir until smooth and creamy.
4. Combine cooked spaghetti with the sauce. Toss to coat.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Curry Coconut Milk Spaghetti with Chickpeas
This recipe combines the creamy richness of coconut milk with the bold flavors of Indian-inspired curry, all wrapped up in a satisfying bowl of spaghetti. Perfect for a quick and flavorful weeknight dinner!
Ingredients:
– 1 pound spaghetti
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup coconut milk
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add chickpeas to the skillet; cook until heated through.
5. Pour in coconut milk; stir to combine.
6. Combine cooked spaghetti with the curry-coconut mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Lentil Meatballs
This recipe combines the comforting classic of spaghetti and meatballs with a nutritious and flavorful twist using lentils as the “meat” substitute. The result is a satisfying, plant-based dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 12 oz spaghetti
– Marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine cooked lentils, breadcrumbs, Parmesan cheese, egg, and olive oil. Mix well.
3. Add chopped onion, garlic, and oregano. Season with salt and pepper to taste.
4. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
5. Bake for 18-20 minutes or until lightly browned.
6. Cook spaghetti according to package instructions. Drain and serve with marinara sauce and lentil meatballs.
Cooking Time: Approximately 25-30 minutes.
Vegan Carbonara with Smoky Tempeh
This plant-based take on the Italian favorite combines creamy sauce, tender pasta, and smoky tempeh for a satisfying meal. With just a few ingredients and simple steps, you’ll be enjoying a delicious vegan carbonara in no time.
Ingredients:
– 8 oz spaghetti
– 1 cup smoky tempeh, crumbled
– 1/2 cup cashew cream (see note)
– 2 tbsp nutritional yeast
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a separate pan, heat the cashew cream over medium heat. Add nutritional yeast and whisk until smooth.
3. Add crumbled tempeh to the pan and stir to combine with the sauce. Season with salt, pepper, and lemon juice.
4. Combine cooked spaghetti with the smoky tempeh mixture. Toss to coat.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Pesto and Cherry Tomato Spaghetti
A flavorful and colorful twist on classic spaghetti, this dish combines the richness of pesto with the sweetness of cherry tomatoes.
Ingredients:
• 12 oz spaghetti
• 1/2 cup homemade or store-bought pesto
• 1 pint cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a blender or food processor, combine the pesto, cherry tomatoes, and 2 tbsp of pasta cooking liquid. Blend until smooth.
3. In a large skillet, combine the cooked spaghetti, pesto sauce, and Parmesan cheese. Toss over medium heat until the cheese is melted and the spaghetti is well coated.
4. Season with salt and pepper to taste.
Cooking Time:
• 15-20 minutes (including pasta cooking time)
Black Bean and Corn Mexican Spaghetti
This vibrant and flavorful dish combines the comfort of spaghetti with the bold flavors of Mexico. With a blend of black beans, sweet corn, and spicy tomato sauce, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb spaghetti
– 1 cup cooked black beans
– 1 cup frozen corn kernels
– 2 cups cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup olive oil
– 1 can (14.5 oz) diced tomatoes
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 heat. Add garlic, cumin, and smoked paprika; cook for 1 minute.
3. Add cherry tomatoes, cooked black beans, and corn kernels. Cook for 5 minutes or until the vegetables are tender.
4. Stir in diced tomatoes and salt to taste. Simmer for an additional 2-3 minutes.
5. Combine cooked spaghetti with the tomato-bean mixture. Toss to coat.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Tofu Scramble and Turmeric Spaghetti
This recipe combines the creamy goodness of tofu scramble with the vibrant flavor of turmeric spaghetti, creating a delicious and satisfying plant-based meal.
Ingredients:
For Tofu Scramble:
– 1 block firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
For Turmeric Spaghetti:
– 8 oz spaghetti
– 2 tablespoons olive oil
– 1 tablespoon turmeric powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a pan, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add crumbled tofu, smoked paprika, salt, and pepper. Cook, stirring occasionally, until tofu is golden brown and scrambled, about 5-7 minutes.
4. Meanwhile, cook spaghetti according to package instructions. Toss with olive oil and turmeric powder; season with salt to taste.
5. Combine cooked spaghetti and tofu scramble. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Ratatouille-Inspired Veggie Spaghetti
Inspired by the flavors of Provence, this vibrant spaghetti dish brings together tender vegetables and rich tomato sauce for a satisfying meal.
Ingredients:
– 8 oz spaghetti
– 2 cups mixed vegetables (bell peppers, zucchini, eggplant, cherry tomatoes)
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp 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.
2. In a large skillet, heat the olive oil over medium-high. Add onion and cook 3-4 minutes or until translucent.
3. Add mixed vegetables, garlic, and crushed tomatoes. Season with basil, salt, and pepper. Simmer for 15-20 minutes or until vegetables are tender.
4. Combine cooked spaghetti and tomato sauce mixture. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Miso-Glazed Eggplant Spaghetti
Transform ordinary spaghetti into an extraordinary dish with the sweet and savory flavors of miso-glazed eggplant. This unique twist on a classic pasta dish is perfect for adventurous eaters.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 8 oz spaghetti
– 2 tbsp white miso paste
– 2 tbsp honey
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a small saucepan, whisk together miso paste and honey. Add remaining 1 tbsp olive oil and whisk until smooth.
5. Toss cooked spaghetti with the miso glaze and roasted eggplant slices. Season with salt and pepper to taste.
6. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 30-40 minutes
Caramelized Onion and Kale Spaghetti
Elevate your spaghetti game with the sweet and savory combination of caramelized onions and crispy kale. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 cups curly kale leaves
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a large skillet, caramelize onions over medium-low heat for 30-40 minutes, stirring occasionally.
3. Add olive oil, white wine (if using), chicken broth, and thyme to the onions. Simmer for an additional 5 minutes.
4. Meanwhile, wilt kale in a separate pan with a tablespoon of olive oil until crispy.
5. Combine cooked spaghetti, caramelized onion mixture, and crispy kale. Toss with reserved pasta water if needed.
6. Serve with grated Parmesan cheese (if desired) and enjoy!
Cooking Time: 45-50 minutes
Smoked Paprika and White Bean Spaghetti
This recipe combines the smoky depth of paprika with creamy white beans, all wrapped up in a comforting plate of spaghetti.
Ingredients:
– 12 oz spaghetti
– 1 can cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 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 of pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-low. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in smoked paprika and cook for 30 seconds.
5. Add cannellini beans to the skillet and stir to combine with onion mixture. Season with salt and pepper to taste.
6. Combine cooked spaghetti with bean mixture, adding reserved pasta cooking water if needed to achieve desired consistency.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegan Spaghetti with Pumpkin Sage Sauce
This seasonal twist on classic spaghetti replaces traditional tomato sauce with a rich and creamy pumpkin sage sauce, making it a perfect dish for fall and winter. This recipe is a great way to warm up on a chilly day.
Ingredients:
– 1 pound vegan spaghetti
– 1 small pumpkin (about 2 lbs), cooked and pureed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 teaspoons dried sage
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1 tablespoon nutritional yeast
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions.
2. In a large saucepan, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Stir in pumpkin puree, sage, salt, and pepper. Cook for 2-3 minutes or until the mixture thickens slightly.
4. Gradually add vegetable broth and nutritional yeast, whisking continuously. Bring to a simmer.
5. Combine cooked spaghetti with the pumpkin sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Jalapeño Lime Cilantro Spaghetti
Add a twist to traditional spaghetti with the bold flavors of jalapeños, lime, and cilantro. This vibrant dish is perfect for adventurous eaters looking for a flavorful departure from the usual pasta routine.
Ingredients:
– 12 oz spaghetti
– 2 jalapeños, seeded and finely chopped
– 1/4 cup fresh lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped cilantro
– 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 heat. Add chopped jalapeños and cook for 2-3 minutes or until slightly softened.
3. Add lime juice, garlic, and cilantro to the skillet. Stir well to combine.
4. Add cooked spaghetti to the skillet, tossing to coat with the jalapeño-lime mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Cashew Mushroom Stroganoff Spaghetti
Elevate your pasta game with this rich and creamy recipe that combines the earthy flavors of mushrooms, cashews, and a hint of spice. This vegetarian take on classic Beef Stroganoff is a must-try for anyone looking to mix things up.
Ingredients:
– 12 oz spaghetti
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup cashews
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/4 cup cashew cream (see note)
– Chopped fresh parsley for garnish
Instructions:
1. Cook spaghetti according to package instructions.
2. In a large skillet, heat oil over medium-high. Add mushrooms, onion, and garlic; cook until tender, about 5 minutes.
3. Add paprika, salt, and pepper; stir to combine.
4. Stir in vegetable broth and cashew cream.
5. Combine cooked spaghetti with the mushroom mixture; toss to coat.
6. Serve hot, garnished with parsley.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the world of plant-based pasta with our collection of 20 delicious vegan spaghetti recipes! From creamy and rich to spicy and savory, these mouth-watering dishes cater to every occasion. Discover unique flavor combinations like Curry Coconut Milk Spaghetti with Chickpeas, Smoky Tempeh Carbonara, or Jalapeño Lime Cilantro Spaghetti. Whether you’re a seasoned vegan or just exploring the world of plant-based cuisine, these recipes are sure to satisfy your cravings and inspire new creations in the kitchen.