Vegan Spaghetti

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.

Vegan Spaghetti
Photo: Photographer: Victor Protasio, Food Stylist: Karen Rankin
Active Time:
1 hrs
Total Time:
1 hrs 10 mins


  • 8 ounces whole-wheat spaghetti

  • 3 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons thinly sliced garlic

  • teaspoon crushed red pepper

  • 2 (14.5 ounce) cans diced tomatoes, undrained

  • ½ cup chopped fresh basil, plus more for garnish

  • ½ cup chopped fresh flat-leaf parsley, plus more for garnish

  • ¾ teaspoon salt

  • ¼ teaspoon ground pepper

  • 3 cups sliced fresh cremini mushrooms

  • 1 (10-ounce) package fresh zucchini noodles (see Tip)

  • 1 (5 ounce) package fresh baby spinach

  • 2 tablespoons unsalted vegan butter (such as Miyoko's)


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

  2. 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.

  3. 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.

  4. 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.


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

Nutrition Facts (per serving)

427 Calories
17g Fat
58g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 427
% Daily Value *
Total Carbohydrate 58g 21%
Dietary Fiber 9g 32%
Total Sugars 10g
Protein 13g 26%
Total Fat 17g 22%
Saturated Fat 6g 30%
Vitamin A 3992IU 80%
Vitamin C 54mg 60%
Vitamin D 2IU 1%
Vitamin E 2mg 13%
Folate 71mcg 18%
Vitamin K 316mcg 263%
Sodium 953mg 41%
Calcium 128mg 10%
Iron 5mg 28%
Magnesium 111mg 26%
Potassium 790mg 17%
Zinc 3mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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