20 Flavorful Meatless Spaghetti Recipes Healthy

Let’s face it, spaghetti night just got a whole lot more exciting with these 20 flavorful meatless recipes! Whether you’re craving a quick weeknight dinner, a bowl of cozy comfort food, or something fresh and seasonal, we’ve got a dish that’ll delight your taste buds. Dive into our roundup and discover how easy and delicious going meat-free can be. Your fork is ready—let’s twirl into these tasty ideas!

Garlic Parmesan Spaghetti with Spinach

Kickstart your culinary journey with this Garlic Parmesan Spaghetti with Spinach, a dish that marries simplicity with elegance. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 8 oz spaghetti
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 cups fresh spinach, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
3. Add the fresh spinach to the skillet, stirring until just wilted, about 2 minutes. Tip: Spinach wilts quickly, so keep an eye on it to maintain vibrant color.
4. Reduce the heat to low. Stir in the cooked spaghetti, Parmesan cheese, and butter, tossing until the cheese melts and the pasta is evenly coated. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.
5. Season with sea salt and freshly ground black pepper, tossing to combine. Serve immediately.

Relish the harmonious blend of flavors and textures in this dish, where the al dente spaghetti meets the creamy Parmesan and the slight heat from the red pepper flakes. For an extra touch, garnish with additional Parmesan and a drizzle of olive oil before serving.

Spaghetti Aglio e Olio with Chili Flakes

You’ll find that Spaghetti Aglio e Olio with Chili Flakes is a deceptively simple dish that packs a punch of flavor, perfect for those nights when you crave something quick yet satisfying.

Ingredients

• 8 oz dried spaghetti
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the sliced garlic and chili flakes to the skillet, sautéing until the garlic is golden and fragrant, about 2 minutes. Tip: Watch closely to avoid burning the garlic.
5. Reserve 1/4 cup of the pasta water, then drain the spaghetti.
6. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly.
7. Pour in the reserved pasta water, increase the heat to medium, and toss the pasta for 1-2 minutes until the sauce emulsifies slightly. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Remove from heat, stir in the chopped parsley, salt, and pepper, tossing to combine.

Offering a harmonious blend of spicy, garlicky, and slightly salty flavors, this dish boasts a delightful al dente texture. Serve it with a sprinkle of additional chili flakes for extra heat or a side of crusty bread to soak up the flavorful oil.

Spaghetti with Roasted Cherry Tomatoes and Basil

Preparing a delightful dish of spaghetti with roasted cherry tomatoes and basil is simpler than you might think, especially when you follow these methodical steps designed for beginners.

Ingredients

• 8 ounces of spaghetti
• 2 cups of cherry tomatoes, halved
• 1/4 cup of extra virgin olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon of red pepper flakes
• 1/2 cup of fresh basil leaves, torn
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C).
2. On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, sea salt, and black pepper. Spread them in a single layer.
3. Roast the tomatoes in the preheated oven for 20 minutes, or until they are soft and slightly caramelized.
4. While the tomatoes roast, bring a large pot of salted water to a boil over high heat.
5. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
6. Reserve 1/2 cup of pasta water, then drain the spaghetti.
7. In a large skillet over medium heat, warm the remaining olive oil. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
8. Add the roasted tomatoes and any juices from the baking sheet to the skillet, stirring to combine.
9. Toss in the cooked spaghetti, adding reserved pasta water as needed to loosen the sauce.
10. Remove the skillet from heat and stir in the torn basil leaves and grated Parmesan cheese.

Enjoy the harmonious blend of sweet roasted tomatoes, spicy garlic, and fresh basil in every bite. For an extra touch of elegance, serve with a drizzle of olive oil and a sprinkle of Parmesan cheese on top.

Lemon Herb Spaghetti with Zucchini Ribbons

When the summer heat calls for something light yet satisfying, this Lemon Herb Spaghetti with Zucchini Ribbons answers perfectly. It’s a dish that combines the zest of lemon with the freshness of herbs and the delicate texture of zucchini, creating a meal that’s as refreshing as it is delicious.

Ingredients

• 8 oz spaghetti
• 2 medium zucchinis, thinly sliced into ribbons
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the zucchini ribbons to the skillet, cooking until just tender, about 2-3 minutes. Tip: Avoid overcooking to maintain a slight crunch.
4. Drain the spaghetti, reserving 1/4 cup of the pasta water. Add the spaghetti to the skillet with the zucchini.
5. Stir in the lemon zest, lemon juice, basil, parsley, salt, and black pepper, tossing to combine. If the mixture seems dry, add the reserved pasta water a tablespoon at a time.
6. Remove from heat and sprinkle with grated Parmesan cheese before serving. Tip: For an extra burst of flavor, add a pinch of lemon zest on top as garnish.

Now, the Lemon Herb Spaghetti with Zucchini Ribbons is ready to delight. The pasta should be perfectly al dente, with the zucchini adding a light, fresh contrast. Serve it with a side of crusty bread to soak up the lemony herb sauce for a complete meal.

Spaghetti with Caramelized Onions and Balsamic Glaze

Ready to elevate your pasta game with a dish that combines simplicity with depth of flavor? This spaghetti recipe, featuring caramelized onions and a balsamic glaze, is a perfect example of how a few quality ingredients can transform into something extraordinary.

Ingredients

• 8 oz spaghetti
• 2 large yellow onions, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1/4 cup balsamic vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts. Add the thinly sliced onions and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, until the onions are deeply golden and caramelized, about 25-30 minutes. Tip: Adding a pinch of salt helps draw out the onions’ moisture, aiding in caramelization.
3. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer over medium heat, then reduce to low and cook until the mixture thickens to a syrup consistency, about 5 minutes. Tip: Watch closely to prevent burning, as the glaze can thicken quickly.
4. Drain the spaghetti and return it to the pot. Add the caramelized onions and toss to combine, adding reserved pasta water as needed to loosen the pasta. Drizzle with balsamic glaze and sprinkle with Parmigiano-Reggiano cheese, salt, and pepper. Toss once more to evenly distribute the flavors.

Offering a harmonious blend of sweet and tangy flavors, this dish boasts a delightful contrast between the al dente spaghetti and the silky caramelized onions. Serve it with a side of crusty bread to soak up any remaining glaze, or top with a fried egg for an extra layer of richness.

Spaghetti with Sun-Dried Tomato and Olive Tapenade

Crafting a dish that balances rich flavors with simplicity can transform an ordinary meal into a memorable dining experience. Today, we’re exploring a recipe that combines the tangy depth of sun-dried tomatoes with the briny punch of olives, all tossed with perfectly al dente spaghetti.

Ingredients

• 8 oz spaghetti
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 1/4 cup Kalamata olives, pitted and finely chopped
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Stir in the sun-dried tomatoes and olives, cooking for another 2 minutes to meld the flavors. Tip: If the mixture seems dry, add a tablespoon of pasta water to loosen.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water.
6. Add the drained spaghetti to the skillet, tossing to coat evenly with the tomato-olive mixture. If needed, add reserved pasta water a little at a time to achieve a silky sauce.
7. Remove from heat and stir in the basil and Parmesan cheese. Tip: Adding cheese off the heat prevents clumping.
8. Season with salt to taste and serve immediately.

The spaghetti should be coated in a glossy, flavorful sauce with bits of sun-dried tomato and olive offering bursts of flavor in every bite. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of fresh basil leaves on top.

Spaghetti with Creamy Cashew Alfredo Sauce

Here’s a dish that combines simplicity with indulgence, perfect for those evenings when you crave something comforting yet sophisticated. Spaghetti with Creamy Cashew Alfredo Sauce is a vegan twist on the classic, offering a rich, velvety texture and a depth of flavor that belies its simple ingredient list.

Ingredients

• 8 oz spaghetti
• 1 cup raw cashews, soaked overnight
• 2 cloves garlic, minced
• 1 tbsp nutritional yeast
• 1 tsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup unsweetened almond milk
• 1 tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, drain the soaked cashews and blend them with garlic, nutritional yeast, lemon juice, sea salt, black pepper, and almond milk in a high-speed blender until completely smooth, about 2 minutes. Tip: For an extra creamy sauce, blend for an additional minute.
3. Heat olive oil in a large skillet over medium heat. Add the blended cashew sauce and stir constantly for 2-3 minutes until warmed through. Tip: If the sauce thickens too much, thin it with a little pasta water.
4. Drain the spaghetti, reserving 1/2 cup of pasta water. Immediately add the pasta to the skillet with the sauce, tossing to coat evenly. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.

Cashew Alfredo sauce clings beautifully to each strand of spaghetti, offering a creamy texture and a nutty, slightly tangy flavor profile. Serve garnished with a sprinkle of nutritional yeast and a twist of black pepper for an elegant finish.

Spaghetti with Mushroom and Thyme Cream Sauce

Preparing a comforting bowl of spaghetti with mushroom and thyme cream sauce is simpler than you might think, especially when you follow these methodical steps to ensure every element is perfectly cooked and seasoned.

Ingredients

• 8 oz spaghetti
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1 tsp fresh thyme leaves
• 1 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat until shimmering. Add the sliced cremini mushrooms and sauté until golden brown, about 5 minutes. Tip: Avoid overcrowding the pan to ensure the mushrooms brown properly.
3. Stir in the fresh thyme leaves and cook for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Allow the sauce to reduce slightly, about 3 minutes, stirring occasionally.
5. Reduce the heat to low and gradually whisk in the grated Parmigiano-Reggiano until the sauce is smooth. Season with sea salt and freshly ground black pepper.
6. Add the drained spaghetti to the skillet, tossing to coat evenly in the sauce. If needed, use the reserved pasta water to adjust the consistency. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Generously portion the spaghetti onto warm plates, ensuring each serving is adorned with plenty of mushrooms and a creamy, herb-infused sauce. The dish boasts a velvety texture with earthy undertones from the mushrooms and a bright note from the thyme, making it a sophisticated yet approachable meal. Consider garnishing with additional thyme leaves or a sprinkle of Parmigiano-Reggiano for an extra touch of elegance.

Spaghetti with Fresh Tomato and Basil Sauce

Alright, let’s dive into making a classic Spaghetti with Fresh Tomato and Basil Sauce, a dish that’s as delightful to prepare as it is to eat. This recipe is perfect for beginners, offering a straightforward path to a delicious meal.

Ingredients

• 8 ounces dried spaghetti
• 2 cups ripe heirloom tomatoes, diced
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, torn
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the garlic slices, sautéing until fragrant and lightly golden, about 1 minute.
5. Stir in the diced tomatoes, sea salt, and black pepper, cooking until the tomatoes soften and release their juices, about 5 minutes.
6. Drain the spaghetti, reserving 1/2 cup of the pasta water.
7. Add the drained spaghetti to the skillet with the tomato sauce, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
8. Remove from heat and stir in the torn basil leaves.
9. Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese.

Offering a harmonious blend of juicy tomatoes, fragrant basil, and rich cheese, this dish boasts a vibrant flavor profile and a pleasingly al dente texture. For an extra touch of elegance, serve it with a drizzle of high-quality olive oil and a few additional basil leaves on top.

Spaghetti with Pesto and Toasted Pine Nuts

Just imagine the aroma of fresh basil and garlic wafting through your kitchen as you prepare this simple yet elegant dish. Spaghetti with Pesto and Toasted Pine Nuts is a celebration of vibrant flavors and textures, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 8 oz spaghetti
• 2 cups fresh basil leaves, tightly packed
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts, plus 2 tbsp for garnish
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, toast 1/4 cup of pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
4. In a food processor, combine the basil, olive oil, 1/4 cup toasted pine nuts, garlic, Parmesan, salt, and pepper. Process until smooth, scraping down the sides as needed.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water.
6. Return the spaghetti to the pot and toss with the pesto, adding reserved pasta water a tablespoon at a time until the desired consistency is achieved.
7. Garnish with the remaining 2 tbsp of toasted pine nuts before serving.

Silky strands of spaghetti are beautifully coated in a vibrant green pesto, offering a perfect balance of nuttiness from the pine nuts and a sharp, cheesy finish. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Spaghetti with Lemon Caper Sauce

One of the most refreshing pasta dishes you can whip up on a warm evening is Spaghetti with Lemon Caper Sauce. This dish combines the tangy brightness of lemon with the briny pop of capers, creating a light yet flavorful sauce that clings beautifully to al dente spaghetti.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/4 cup capers, drained
• Zest and juice of 1 large lemon
• 1/2 cup pasta water
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Stir in the capers, lemon zest, and red pepper flakes, cooking for another minute to meld the flavors.
5. Pour in the lemon juice and reserved pasta water, bringing the mixture to a simmer. Let it reduce slightly, about 2 minutes.
6. Toss the drained spaghetti into the skillet with the sauce, adding the chopped parsley. Use tongs to coat the pasta evenly with the sauce.
7. Season with salt if needed, and serve immediately for the best texture and flavor.

The spaghetti should be perfectly coated in a glossy, vibrant sauce with a balance of tangy and briny notes. For an extra touch of elegance, garnish with additional lemon zest and a sprinkle of parsley right before serving.

Spaghetti with Artichoke Hearts and Lemon Zest

Zesty and vibrant, this dish combines the earthy tones of artichoke hearts with the bright freshness of lemon zest, creating a pasta that’s as delightful to the palate as it is simple to prepare. Perfect for a quick weeknight dinner that doesn’t skimp on flavor or sophistication.

Ingredients

• 8 oz spaghetti
• 1 cup artichoke hearts, quartered
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the quartered artichoke hearts to the skillet, stirring occasionally, until they are heated through and slightly golden, about 3-4 minutes.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the artichoke hearts.
5. Toss the spaghetti with the artichoke mixture, adding the reserved pasta water as needed to loosen the sauce.
6. Remove the skillet from the heat. Stir in the lemon zest, Parmesan cheese, and chopped parsley. Season with salt and freshly ground black pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese and lemon zest if desired.

Delightfully balanced, the spaghetti boasts a creamy texture from the Parmesan, with pops of tanginess from the lemon zest and a subtle heat from the red pepper flakes. For an extra touch of elegance, serve with a side of crusty bread to soak up the flavorful sauce.

Spaghetti with Garlic Butter and Herbs

Venturing into the world of pasta dishes can be both exciting and a bit daunting for beginners, but fear not—this Spaghetti with Garlic Butter and Herbs is as straightforward as it is delicious. Let me guide you through each step to ensure a flawless execution.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 tsp red pepper flakes
• 1/2 cup Parmesan cheese, freshly grated
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While the pasta cooks, melt the clarified butter in a large skillet over medium heat until it begins to foam slightly.
4. Add the minced garlic to the skillet, sautéing for about 1 minute until fragrant but not browned.
5. Stir in the red pepper flakes, cooking for an additional 30 seconds to release their flavor.
6. Drain the spaghetti, reserving 1/2 cup of the pasta water, then add the pasta directly to the skillet.
7. Toss the spaghetti with the garlic butter mixture, adding reserved pasta water as needed to create a silky sauce.
8. Remove the skillet from heat and stir in the chopped parsley, basil, and Parmesan cheese until evenly distributed.
9. Season with salt to taste, tossing once more to combine.

Buttery and aromatic, this dish boasts a perfect balance of flavors with a slight kick from the red pepper flakes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of that garlicky herb butter.

Spaghetti with Creamy Butternut Squash Sauce

Preparing a comforting bowl of spaghetti with creamy butternut squash sauce is simpler than you might think, and it’s a fantastic way to enjoy the rich, velvety flavors of fall any time of the year.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 12 ounces spaghetti
• 2 tablespoons unsalted butter
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, then spread on a baking sheet. Roast for 25 minutes, or until tender and lightly caramelized.
2. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Transfer the roasted squash to a blender. Add the sautéed onions and garlic, vegetable broth, heavy cream, Parmesan, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
5. Return the spaghetti to the pot. Add the butternut squash sauce and butter, tossing to combine. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Serve the spaghetti hot, garnished with fresh sage leaves for an aromatic touch.

Here’s how the dish turns out: the spaghetti is enveloped in a luxuriously smooth sauce, with the natural sweetness of butternut squash balanced by the savory depth of Parmesan and a hint of nutmeg. For an extra layer of flavor, try topping with crispy pancetta or toasted pine nuts before serving.

Spaghetti with Roasted Eggplant and Tahini Drizzle

Unveiling a dish that marries the hearty comfort of spaghetti with the smoky depth of roasted eggplant, all brought together by a creamy tahini drizzle, this recipe is a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 8 oz spaghetti
• 1 medium eggplant, diced into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup tahini
• 2 tbsp warm water
• 1 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/4 tsp ground cumin
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 1 tbsp olive oil, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast the eggplant for 25 minutes, flipping halfway through, until golden brown and tender.
4. While the eggplant roasts, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
5. In a small bowl, whisk together tahini, warm water, lemon juice, minced garlic, and cumin until smooth. Adjust consistency with reserved pasta water if needed.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the cooked spaghetti and roasted eggplant, tossing gently to combine.
7. Drizzle the tahini sauce over the spaghetti and eggplant mixture, tossing lightly to coat evenly.
8. Garnish with chopped fresh parsley before serving.

Every bite of this dish offers a delightful contrast between the al dente spaghetti and the creamy, smoky eggplant, with the tahini drizzle adding a nutty richness. Serve it with a sprinkle of red pepper flakes for an extra kick or alongside a crisp green salad for a complete meal.

Spaghetti with Sautéed Kale and Lemon

Unveiling a dish that marries the simplicity of pasta with the vibrant flavors of sautéed kale and lemon, this recipe is a testament to how a few quality ingredients can transform into a meal that’s both nourishing and delightful. Perfect for those seeking a quick yet sophisticated weeknight dinner, it’s a harmonious blend of textures and tastes that will leave you craving more.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 bunch kale, stems removed and leaves roughly chopped
• 1/2 tsp red pepper flakes
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
3. Add the chopped kale to the skillet, tossing to coat in the oil. Sauté until the kale is wilted and bright green, about 3-4 minutes. Tip: For extra flavor, add a splash of the pasta cooking water to help steam the kale.
4. Stir in the red pepper flakes and half of the lemon zest, cooking for another minute to meld the flavors.
5. Drain the spaghetti, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the kale, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
6. Remove the skillet from the heat. Stir in the lemon juice and Parmesan cheese, tossing until the pasta is evenly coated. Season with salt as needed.
7. Serve immediately, garnished with the remaining lemon zest and additional Parmesan cheese if desired.

A symphony of flavors and textures, this dish offers the perfect balance between the earthy kale, the sharpness of the lemon, and the richness of the Parmesan. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of freshly cracked black pepper.

Spaghetti with Creamy Vegan Carbonara

Kickstart your culinary journey with this Spaghetti with Creamy Vegan Carbonara, a dish that marries the comfort of classic pasta with the innovation of plant-based ingredients. Perfect for those seeking a dairy-free alternative without sacrificing richness, this recipe guides you through each step with precision.

Ingredients

• 8 oz spaghetti, preferably whole wheat
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked overnight
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/2 tsp black salt (kala namak)
• 1/4 tsp freshly ground black pepper
• 1/2 cup vegan bacon bits
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Drain the soaked cashews and blend them with almond milk, nutritional yeast, black salt, and black pepper until smooth and creamy. This is your vegan carbonara sauce.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the pasta to the skillet with garlic, tossing to coat.
5. Pour the vegan carbonara sauce over the pasta, adding reserved pasta water as needed to reach your desired consistency. Stir in the vegan bacon bits.
6. Garnish with fresh parsley before serving. Tip: For an extra layer of flavor, toast the vegan bacon bits before adding them to the dish.

This Spaghetti with Creamy Vegan Carbonara offers a luxuriously smooth texture with a smoky, umami-rich flavor profile. Try serving it with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp green salad to balance the creaminess.

Spaghetti with Spicy Arrabbiata Sauce

Today, we’re diving into the heart of Italian cuisine with a dish that’s as fiery as it is comforting. This Spaghetti with Spicy Arrabbiata Sauce is a perfect blend of simplicity and bold flavors, ideal for those who appreciate a little heat in their meals.

Ingredients

• 8 ounces dried spaghetti
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 can (28 ounces) San Marzano tomatoes, hand-crushed
• 1 teaspoon fine sea salt
• 1/4 cup fresh basil leaves, torn
• 1/4 cup freshly grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring immediately to prevent sticking, and cook according to package instructions until al dente, about 9 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 30 seconds, being careful not to burn.
5. Stir in the hand-crushed tomatoes and sea salt, bringing the sauce to a simmer. Reduce heat to low and let it gently bubble for 10 minutes, stirring occasionally.
6. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the sauce.
7. Toss the spaghetti with the sauce, adding reserved pasta water as needed to loosen the sauce, until the pasta is evenly coated and the sauce clings to the strands, about 2 minutes.
8. Remove from heat and stir in the torn basil leaves.
9. Divide the spaghetti among plates, sprinkling each serving with freshly grated Pecorino Romano cheese.

With its vibrant red hue and a sauce that clings lovingly to each strand of pasta, this dish offers a delightful contrast of textures and a bold, spicy flavor profile. Serve it with a crisp green salad and a glass of Chianti for a truly authentic Italian experience.

Summary

Outstanding in variety and taste, our roundup of 20 Flavorful Meatless Spaghetti Recipes offers something for every palate, proving healthy eating doesn’t mean sacrificing flavor. We invite you to dive into these dishes, find your favorites, and share your culinary adventures in the comments below. Don’t forget to spread the love by pinning your top picks on Pinterest. Happy cooking!