Are you looking for a delicious and healthy alternative to traditional spaghetti dishes? Look no further! We’ve gathered 20 mouthwatering meatless spaghetti recipes that are sure to satisfy your cravings. From creamy sauces to bold flavors, these dishes showcase the versatility and simplicity of spaghetti as a base for a wide range of culinary creations.
Whether you’re a vegetarian or just looking to mix things up in the kitchen, these recipes offer a wealth of inspiration for your next meal. With options like Garlic Parmesan Spaghetti with Spinach, Spaghetti Aglio e Olio with Chili Flakes, and Creamy Avocado Pesto Spaghetti, there’s something for everyone.
In this article, we’ll take you on a culinary journey through these 20 flavor-packed recipes, each featuring its own unique twist on the classic spaghetti dish. So grab your fork and get ready to dig in!
Garlic Parmesan Spaghetti with Spinach
This comforting pasta dish combines the rich flavors of garlic, parmesan cheese, and spinach to create a deliciously satisfying meal. With its creamy sauce and perfectly cooked spaghetti, this recipe is sure to become a family favorite.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 2 cups heavy cream
– 1 cup grated parmesan cheese
– 1 tsp dried basil
– Salt and pepper, to taste
– 2 cups fresh spinach leaves
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes, stirring occasionally.
4. Stir in parmesan cheese until melted and smooth. Season with salt, pepper, and basil.
5. Add cooked spaghetti to the skillet, tossing to combine. If sauce seems too thick, add some reserved pasta water.
6. Stir in fresh spinach leaves and cook for an additional minute, until wilted.
Cooking Time: 20-25 minutes
Spaghetti Aglio e Olio with Chili Flakes
This recipe is a twist on the traditional Spaghetti Aglio e Olio, adding a spicy kick from chili flakes. This dish is perfect for those who love a little heat in their pasta.
Ingredients:
– 12 oz spaghetti
– 3-4 garlic cloves, thinly sliced
– 1/3 cup extra virgin olive oil
– 2-3 dried red chili flakes
– Salt and freshly ground black pepper
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat.
3. Add the thinly sliced garlic and cook for 4-5 minutes, stirring occasionally, until golden brown.
4. Add the chili flakes and cook for an additional minute, stirring constantly.
5. Remove from heat and season with salt and black pepper to taste.
6. Combine cooked spaghetti and chili-garlic mixture in a large serving bowl.
7. Top with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Avocado Pesto Spaghetti
A creative twist on traditional spaghetti, this recipe combines the creaminess of avocado with the richness of pesto, perfect for a quick and satisfying meal.
Ingredients:
– 12 oz spaghetti
– 2 ripe avocados, diced
– 1/4 cup freshly made basil pesto
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
2. In a blender or food processor, combine diced avocado, garlic, and pesto. Blend until smooth.
3. In a large mixing bowl, combine cooked spaghetti, avocado-pesto mixture, and Parmesan cheese. Toss until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately, drizzling with extra virgin olive oil if desired.
Cooking Time: 15-20 minutes
Spaghetti with Roasted Cherry Tomatoes and Basil
This recipe celebrates the flavors of summer with a simple yet flavorful combination of roasted cherry tomatoes and fresh basil, perfectly paired with classic spaghetti.
Ingredients:
– 12 oz spaghetti
– 2 lbs cherry tomatoes, halved
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh basil
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss cherry tomatoes with garlic, olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tomatoes are tender.
3. Cook spaghetti in boiling water according to package instructions. Drain and set aside.
4. Combine roasted tomatoes and cooked spaghetti in a large serving bowl.
5. Stir in chopped basil and season with salt and pepper to taste.
6. Top with grated Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
Lemon Herb Spaghetti with Zucchini Ribbons
This recipe is a perfect blend of Italian flavors and zesty lemon, served with tender zucchini ribbons. It’s an easy and quick dinner option that’s sure to delight your taste buds.
Ingredients:
– 12 oz spaghetti
– 2 medium zucchinis
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp freshly chopped parsley
– 1 tsp dried basil
– 1 tsp lemon zest
– Salt and pepper to taste
– 2 lemons, juiced (about 2 tbsp)
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. Meanwhile, spiralize zucchinis into ribbons and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add zucchini ribbons to the skillet and cook until tender, about 3-4 minutes.
5. Stir in parsley, basil, lemon zest, salt, and pepper. Cook for an additional minute.
6. Combine cooked spaghetti with zucchini mixture. Toss with reserved pasta water if needed. Serve with Parmesan cheese on top (optional). Cook time: 15-20 minutes.
Spaghetti with Caramelized Onions and Balsamic Glaze
Elevate your pasta game with this sweet and savory combination of caramelized onions and tangy balsamic glaze.
Ingredients:
– 12 oz spaghetti
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup balsamic vinegar
– 2 tbsp butter
– Fresh parsley, chopped (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-low heat. Add sliced onions and cook for 30-40 minutes or until caramelized, stirring occasionally. Season with salt and pepper to taste.
3. In a small saucepan, bring balsamic vinegar to a simmer over low heat. Reduce heat to very low and let glaze thicken slightly (about 5-7 minutes).
4. Add butter to the skillet with caramelized onions and stir until melted.
5. Toss cooked spaghetti with caramelized onions and balsamic glaze. Garnish with chopped parsley, if desired.
Cooking Time: 40-50 minutes
Spaghetti with Sun-Dried Tomato and Olive Tapenade
Elevate your pasta game with this flavorful combination of spaghetti, sun-dried tomatoes, and rich olive tapenade. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
– 1/4 cup olive tapenade
– 2 cloves garlic, minced
– 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 large skillet, heat the olive tapenade over medium heat. Add garlic and cook for 1 minute, stirring constantly.
3. Add chopped sun-dried tomatoes to the skillet and stir to combine. Cook for an additional 2-3 minutes or until heated through.
4. Reserve 1 cup of pasta cooking water before draining spaghetti. Add cooked spaghetti to the skillet with tomato mixture, tossing to coat.
5. If necessary, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spaghetti with Creamy Cashew Alfredo Sauce
This vegan take on classic Alfredo sauce is made with the richness of cashews and a hint of garlic, perfect for coating your spaghetti. This recipe is quick to make and packed with flavor.
Ingredients:
– 1 cup cashews
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– 1/2 cup water
– 2 cloves garlic, minced
– 8 oz spaghetti
– Fresh parsley, chopped (optional)
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with lemon juice, salt, and 1/4 cup of fresh water. Blend until smooth.
3. Heat the sauce over medium heat, whisking constantly, until it thickens slightly (about 5 minutes).
4. Cook the spaghetti according to package instructions. Drain and set aside.
5. Add the garlic to the sauce and whisk well. Combine with cooked spaghetti and toss to coat.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Spaghetti with Roasted Red Pepper Sauce
A vibrant and flavorful twist on classic spaghetti, this dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 2 red bell peppers, seeded and chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss peppers with garlic, olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook spaghetti according to package instructions. Reserve 1 cup pasta water before draining.
4. In a blender or food processor, blend roasted peppers, balsamic vinegar, and oregano until smooth.
5. Combine cooked spaghetti, pepper sauce, and reserved pasta water in a large serving bowl. Toss to combine.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Spaghetti with Mushroom and Thyme Cream Sauce
This creamy sauce brings together earthy mushrooms and fragrant thyme to elevate a classic spaghetti dish. This recipe is perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 2 tbsp all-purpose flour
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic, flour, and thyme. Cook for 1 minute, stirring constantly.
4. Gradually add heavy cream, whisking continuously to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
5. Combine cooked spaghetti, mushroom sauce, and reserved pasta water (if needed). Season with salt and pepper.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cook Time: 20-25 minutes
Spaghetti with Fresh Tomato and Basil Sauce
This classic Italian-inspired dish is a perfect representation of the beauty of simplicity. With just a few ingredients, you’ll create a rich and tangy sauce that complements perfectly the al dente spaghetti.
Ingredients:
– 12 oz spaghetti
– 3 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 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 olive oil over medium-low heat. Add garlic and cook for 1 minute, until fragrant.
3. Add diced tomatoes (or canned crushed tomatoes) and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly.
4. Stir in chopped basil and season with salt and pepper to taste.
5. Combine cooked spaghetti and tomato-basil sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Spaghetti with Pesto and Toasted Pine Nuts
A classic Italian dish gets a nutty twist with the addition of toasted pine nuts and rich pesto sauce.
Ingredients:
– 12 oz spaghetti
– 1/2 cup freshly made pesto (see our recipe below)
– 1/4 cup pine nuts
– 2 tbsp olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. Meanwhile, heat the olive oil in a small skillet over medium heat. Add pine nuts and toast for 2-3 minutes or until fragrant and lightly browned.
3. In a separate bowl, combine cooked spaghetti and pesto sauce. Toss until well coated.
4. Add toasted pine nuts to the pasta and toss gently.
5. Season with salt to taste. If desired, top with grated Parmesan cheese.
Cooking Time: 15-20 minutes
Note: You can also make this recipe using store-bought pesto sauce or making your own from scratch.
Spaghetti with Lemon Caper Sauce
This recipe combines the classic Italian dish with a burst of citrusy flavor, perfect for a weeknight dinner or a special occasion. The lemon-caper sauce adds a tangy and savory element to the traditional spaghetti.
Ingredients:
– 12 oz spaghetti
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons capers, rinsed and chopped
– 1/4 cup chicken broth
– 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.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add lemon juice, capers, and chicken broth. Stir to combine and bring to a simmer.
4. Reduce heat to low and let sauce simmer for 5-7 minutes or until slightly thickened.
5. Combine cooked spaghetti and lemon-caper sauce. Season with salt and pepper to taste. Serve with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Artichoke Hearts and Lemon Zest
Elevate your spaghetti game with this refreshing twist that combines the sweetness of artichokes with the brightness of lemon. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 lemons, zested and juiced
– 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 olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chopped artichoke hearts and cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in lemon zest and juice. Season with salt and pepper to taste.
5. Combine cooked spaghetti with the artichoke mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Garlic Butter and Herbs
A classic Italian dish gets a flavor boost from aromatic herbs and rich garlic butter.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 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.
2. In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Stir in chopped parsley and basil. Season with salt and pepper to taste.
4. Drain cooked spaghetti and add garlic butter mixture. Toss to combine.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti with Creamy Butternut Squash Sauce
This autumnal take on traditional spaghetti pairs perfectly roasted butternut squash with a rich and creamy sauce, making for a hearty and satisfying meal. With the sweetness of the squash balanced by the tanginess of Parmesan cheese, this dish is sure to become a new favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook spaghetti according to package instructions.
4. In a large skillet, sauté onion and garlic in olive oil until softened.
5. Add roasted squash, chicken broth, heavy cream, and dried sage. Simmer for 10 minutes.
6. Combine cooked spaghetti with the creamy squash sauce. Season with salt and pepper to taste.
7. Top with Parmesan cheese and serve immediately.
Cooking Time: 1 hour 15 minutes
Spaghetti with Roasted Eggplant and Tahini Drizzle
A flavorful vegetarian twist on classic spaghetti, this recipe combines the richness of roasted eggplant with the creamy tang of tahini drizzle. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup tahini
– 3 tbsp lemon juice
– 1 tsp honey
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with olive oil, garlic, 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 bowl, whisk together tahini, lemon juice, and honey.
5. Combine cooked spaghetti and roasted eggplant. Drizzle with tahini sauce and sprinkle with parsley (if using).
6. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Spaghetti with Sautéed Kale and Lemon
This simple yet satisfying recipe combines the comfort of spaghetti with the nutritional boost of sautéed kale and a squeeze of fresh lemon juice. Perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 12 oz spaghetti
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 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 pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chopped kale to the skillet in batches, cooking until wilted and tender (about 5 minutes). Season with salt and pepper to taste.
4. Stir in lemon juice and reserved pasta water. Combine cooked spaghetti and kale mixture.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Creamy Vegan Carbonara
Say goodbye to traditional eggs and hello to a rich, creamy sauce that will make you forget all about the dairy version. This vegan take on carbonara is a game-changer for pasta lovers.
Ingredients:
– 12 oz spaghetti
– 1/2 cup cashew cream (see note)
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt and black pepper to taste
– Chopped fresh parsley or basil for garnish
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a blender or food processor, combine cashew cream, nutritional yeast, lemon juice, garlic, salt, and black pepper. Blend until smooth.
3. In a large skillet, add the blended sauce over medium heat. Stir constantly for 2-3 minutes or until heated through.
4. Add cooked spaghetti to the sauce and toss to coat.
5. Serve hot, garnished with chopped parsley or basil.
Cooking Time: 15-20 minutes
Note: To make cashew cream, soak 1 cup of cashews in water for at least 4 hours. Drain and rinse, then blend with 1/2 cup fresh water until smooth.
Spaghetti with Spicy Arrabbiata Sauce
A classic Italian dish gets a spicy kick with this bold and flavorful sauce.
Ingredients:
– 1 pound spaghetti
– 2 cups cherry tomatoes, halved
– 4 garlic cloves, minced
– 1/4 cup extra-virgin olive oil
– 2 teaspoons red pepper flakes
– Salt and black pepper, to taste
– Fresh basil leaves, 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 blender or food processor, combine cherry tomatoes, garlic, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth.
3. Remove the sauce from the blender and set aside.
4. Drain the cooked spaghetti and add it to the sauce. Toss to coat.
5. Serve immediately, garnished with chopped fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your pasta game without the meat! This article presents 20 delicious and healthy meatless spaghetti recipes that are sure to tantalize your taste buds. From creamy cashew Alfredo sauce to sautéed kale and lemon, each recipe is a flavorful twist on the classic dish. Whether you’re in the mood for something spicy, cheesy, or herby, there’s a recipe here for everyone. Say goodbye to boring pasta nights and hello to a world of vegetarian delights!
