This vegan spaghetti packs plenty of fresh herbs and veggies into your dinner. Whole-wheat spaghetti, combined with zucchini noodles, is coated in a tomato-based sauce that clings to the pasta, thanks to the thickening power of vegan butter.

EatingWell.com, September 2022

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Credit: Photographer: Victor Protasio, Food Stylist: Karen Rankin

Recipe Summary

active:
1 hr
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain. 

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  • Heat 1 tablespoon oil in the Dutch oven over medium-low heat. Add garlic and crushed red pepper; cook, stirring constantly, until softened and fragrant but not browned, 30 seconds to 1 minute. Add tomatoes; mash to a coarse consistency using a potato masher. Bring the mixture to a simmer over medium heat. Simmer, uncovered, stirring and mashing occasionally, until the liquid has reduced and the sauce is slightly thickened, about 20 minutes. Stir in basil, parsley, salt and pepper. Remove from heat.

  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 8 to 10 minutes. Add zucchini noodles; cook, stirring gently and occasionally, until just tender, 2 to 3 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute. 

  • Add the pasta, the mushroom mixture and butter to the tomato sauce, stirring gently until the butter melts and the sauce coats the pasta and vegetables. Divide among 4 plates or shallow bowls. Garnish with additional basil and parsley, if desired.

To make ahead

Prepare through Step 2; refrigerate pasta and tomato sauce in separate airtight containers for up to 3 days. Warm the sauce over medium-low heat before proceeding with Steps 3 and 4.

Tip

Look for a package of fresh zucchini noodles or spirals in the produce department, or make your own zucchini noodles.

Nutrition Facts

1 3/4 cups
427 calories; protein 13g; carbohydrates 58g; dietary fiber 9g; sugars 10g; fat 17g; saturated fat 6g; mono fat 8g; poly fat 2g; vitamin a iu 3992IU; vitamin b3 niacin 8mg; vitamin c 54mg; vitamin d iu 2IU; vitamin e iu 3IU; folate 71mg; vitamin k 316mg; sodium 953mg; calcium 128mg; iron 5mg; magnesium 111mg; phosphorus 283mg; potassium 790mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 8mg; selenium 61mcg.
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