Getting your daily dose of pasta has never been more exciting! With the rise of plant-based diets, vegetarian spaghetti recipes have become a staple in many kitchens. And why not? Spaghetti is the perfect canvas for showcasing vibrant vegetables and rich flavors. In this article, we’ll take you on a culinary journey through 19 mouth-watering vegetarian spaghetti recipes that just happen to be gluten-free. From classic tomato basil to creamy avocado pesto, these dishes are sure to satisfy your cravings while catering to dietary restrictions. Whether you’re a seasoned vegetarian or just looking for some inspiration, this collection of recipes will have you twirling your fork with joy in no time. So, let’s get started and explore the world of vegetarian spaghetti!
Classic Tomato Basil Vegetarian Spaghetti
Classic Tomato Basil Vegetarian Spaghetti Recipe
This comforting and flavorful dish is a staple of Italian cuisine, perfect for a quick weeknight dinner or special occasion. Fresh tomatoes, basil, and garlic come together to create a rich and savory sauce that coats al dente spaghetti perfectly.
Ingredients:
– 12 oz spaghetti
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 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 separate pan, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add cherry tomatoes to the pan and cook for 3-4 minutes or until they start to release their juices.
4. Stir in chopped basil leaves 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: 20-25 minutes
Creamy Avocado Pesto Spaghetti
Elevate your pasta game with this creamy and vibrant twist on traditional pesto spaghetti! This recipe combines the richness of avocado with the brightness of fresh basil, all wrapped up in a comforting plate of spaghetti.
Ingredients:
– 12 oz spaghetti
– 3 ripe avocados, pitted
– 1/2 cup freshly chopped basil leaves
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
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 blender or food processor, combine avocado, basil, Parmesan cheese, garlic, salt, and pepper. Blend until smooth and creamy, adding reserved pasta water as needed.
3. Add olive oil to the blender and blend until well combined.
4. Toss cooked spaghetti with the creamy avocado pesto sauce. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Roasted Garlic and Olive Oil Spaghetti
Roasted Garlic and Olive Oil Spaghetti Recipe
Summary:
Experience the simplicity of a classic spaghetti dish elevated by the rich flavors of roasted garlic and olive oil.
Ingredients:
– 12 oz spaghetti
– 3-4 cloves of garlic, peeled
– 1/2 cup extra virgin olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and season with salt.
3. Fold the foil over the garlic to create a packet, then roast in the preheated oven for 30-40 minutes or until the garlic is tender and caramelized.
4. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
5. Reserve 1 cup of pasta cooking liquid before draining the spaghetti.
6. In a large serving bowl, combine the cooked spaghetti, roasted garlic, and reserved pasta cooking liquid. Toss gently to coat.
7. Drizzle with remaining olive oil and sprinkle with Parmesan cheese (if using). Serve immediately.
Cooking Time: 45-50 minutes
Note: This recipe makes 4 servings. You can adjust the amount of roasted garlic to your taste.
Spaghetti with Zucchini and Lemon
This summer-inspired pasta dish combines the sweetness of zucchini with the brightness of lemon, all wrapped up in a flavorful and easy-to-make package. Perfect for a quick weeknight dinner or a warm-weather gathering.
Ingredients:
– 12 oz spaghetti
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp 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 zucchini slices to the skillet and cook for 3-4 minutes, or until tender and slightly caramelized.
4. Stir in lemon juice and reserved pasta water. Season with salt and pepper to taste.
5. Combine cooked spaghetti with zucchini mixture. Top with grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Spaghetti
Elevate your pasta game with this rich and flavorful recipe that combines the brightness of spinach, the creaminess of ricotta, and the classic comfort of spaghetti.
Ingredients:
– 12 oz spaghetti
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a blender or food processor, combine spinach, ricotta cheese, Parmesan cheese, and egg. Blend until smooth.
4. Stuff each cooked spaghetti strand with the spinach-ricotta mixture, leaving about 1 inch at the top.
5. Place stuffed spaghetti on a baking sheet lined with parchment paper, seam-side down.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Arugula Spaghetti
This recipe combines the flavors of sun-dried tomatoes and peppery arugula with al dente spaghetti for a light and refreshing pasta dish.
Ingredients:
– 12 oz spaghetti
– 1/4 cup sun-dried tomatoes, chopped
– 2 cups arugula leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil
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 skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add chopped sun-dried tomatoes to the skillet and stir to combine with garlic and oil. Cook for an additional 2 minutes.
4. Drain cooked spaghetti and add to the skillet with sun-dried tomato mixture. Toss to combine.
5. In a large bowl, combine cooked spaghetti mixture with arugula leaves and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spaghetti with Roasted Eggplant and Tomatoes
Savor the flavors of Italy with this simple yet satisfying recipe that combines tender spaghetti, roasted eggplant, and juicy tomatoes. This classic Italian dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 large tomatoes, cored and halved
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
4. Cook spaghetti according to package instructions. Drain and set aside.
5. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat.
6. Add garlic and sauté for 1 minute before adding the roasted tomatoes. Simmer for 5 minutes or until the tomatoes release their juices and start to break down.
7. Combine cooked spaghetti with roasted tomato sauce and roasted eggplant slices.
8. Season with salt, pepper, and grated Parmesan cheese (if using).
9. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Spicy Arrabbiata Vegetarian Spaghetti
A classic Italian-inspired pasta dish gets a vegetarian twist with the addition of roasted vegetables and a spicy arrabbiata sauce.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, cherry tomatoes)
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup canned crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (or more to taste)
– 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, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add roasted vegetables, crushed tomatoes, oregano, red pepper flakes, salt, and pepper to the skillet. Stir to combine.
4. Simmer sauce for 5-7 minutes, stirring occasionally, until flavors have melded together and sauce has thickened slightly.
5. Combine cooked spaghetti with sauce, adding reserved pasta water if needed to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Fresh Pesto and Cherry Tomatoes
This recipe combines the classic Italian flavors of spaghetti with a vibrant twist: fresh pesto sauce and sweet cherry tomatoes. This dish is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 12 oz spaghetti
– 1/2 cup fresh basil leaves
– 1/2 cup pine nuts (or walnuts)
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– Salt, to taste
– 1 pint cherry tomatoes, halved
Instructions:
1. Bring a large pot of salted water to boil and cook spaghetti according to package instructions.
2. In a food processor or blender, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Process until well combined.
3. With the processor running, slowly pour in olive oil through the top. Process until smooth.
4. When spaghetti is al dente, drain and return it to the pot. Add cherry tomatoes and toss with pesto sauce.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Spaghetti with Caramelized Onions and Mushrooms
This hearty pasta dish combines the sweetness of caramelized onions and mushrooms with the savory flavor of spaghetti, creating a satisfying and flavorful meal.
Ingredients:
– 12 oz spaghetti
– 1 large onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 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-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
3. Add mushrooms and garlic to the skillet. Cook for an additional 5 minutes, stirring frequently, until mushrooms are tender.
4. Combine cooked spaghetti with onion-mushroom mixture. Add reserved pasta water if needed to achieve desired consistency.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 40-45 minutes
Spaghetti with Artichoke Hearts and Spinach
Combine the flavors of Italy and Greece in this easy-to-make spaghetti dish featuring artichoke hearts and spinach.
Ingredients:
– 12 oz spaghetti
– 2 large artichoke hearts, canned or fresh
– 1 package frozen chopped spinach, thawed
– 1 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add the garlic and cook for 1 minute.
3. Add the artichoke hearts and cook for 2-3 minutes or until tender.
4. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
5. Combine the cooked spaghetti, artichoke-spinach mixture, and Parmesan cheese. Toss well, adding some reserved pasta water if needed.
Cooking Time: 20-25 minutes
Lentil Bolognese Vegetarian Spaghetti
This hearty vegetarian take on the classic Italian dish replaces ground beef with lentils, creating a rich and satisfying sauce. This recipe is perfect for a comforting weeknight meal or a special occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 pound spaghetti
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add lentils, vegetable broth, crushed tomatoes, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Cook spaghetti according to package instructions. Drain and serve with the Lentil Bolognese sauce.
Cooking Time: 45-50 minutes
Spaghetti with Butternut Squash and Sage
This comforting pasta dish combines the warmth of butternut squash with the earthiness of sage, perfect for a cozy fall evening. The sweetness of the squash pairs beautifully with the nutty flavor of Parmesan cheese.
Ingredients:
– 12 oz spaghetti
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 4 sage leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 cup vegetable broth
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, sauté chopped sage and garlic in white wine (if using) over medium heat until fragrant.
4. Add roasted squash, vegetable broth, and reserved pasta water to the skillet. Simmer for 5 minutes.
5. Combine cooked spaghetti with the squash mixture. Top with Parmesan cheese and serve.
Cooking Time: 45-50 minutes
Spaghetti with Broccoli and Garlic
This simple yet flavorful recipe combines al dente spaghetti with tender broccoli florets and a hint of garlic, perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 12 oz spaghetti
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 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 separate pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add broccoli florets to the pan and cook for 3-4 minutes or until tender but still crisp.
4. Combine cooked spaghetti with broccoli mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time:
– Spaghetti: 8-10 minutes
– Broccoli: 3-4 minutes
– Total: 11-14 minutes
Spaghetti with Chickpeas and Rosemary
Elevate your spaghetti game with this unique and flavorful combination of chickpeas, rosemary, and garlic.
Ingredients:
– 12 oz spaghetti
– 1 can chickpeas (15.5 oz), drained and rinsed
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 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. Add garlic and cook for 1 minute until fragrant.
3. Add chickpeas and chopped rosemary to the skillet. Stir to combine and cook for 2-3 minutes or until chickpeas are lightly toasted.
4. Add reserved pasta water to the skillet and stir to create a creamy sauce.
5. Combine cooked spaghetti and chickpea mixture in the skillet. Toss to coat, adding salt, pepper, and Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Spaghetti with Roasted Red Pepper Sauce
Elevate your pasta game with this vibrant and flavorful sauce made by roasting red peppers to bring out their natural sweetness, then blending them with garlic and olive oil. Serve over spaghetti for a quick and impressive dinner.
Ingredients:
– 12 oz spaghetti
– 4-6 red bell peppers
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional (but highly recommended!)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and season with salt.
3. Roast for 30-40 minutes or until skin is blistered and charred.
4. Remove from oven, let cool slightly, then peel off skin, discarding seeds and membranes.
5. Blend roasted peppers with garlic, salt, and pepper in a food processor.
6. Cook spaghetti according to package directions.
7. Toss cooked spaghetti with the roasted red pepper sauce, adding Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Spaghetti with Kale and White Beans
This recipe combines the comfort of spaghetti with the nutritional benefits of kale and white beans, making it a perfect option for a quick and satisfying dinner.
Ingredients:
– 12 oz spaghetti
– 2 cups curly kale, stems removed and chopped
– 1 can (15.5 oz) cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 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 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 and cook until wilted, about 3-4 minutes.
4. Stir in cannellini beans and cook for an additional minute.
5. Add cooked spaghetti to the skillet, tossing with the kale and bean mixture. If necessary, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Pumpkin and Sage Cream Sauce
A seasonal twist on classic spaghetti, this recipe combines the warmth of pumpkin and sage with the comfort of a creamy sauce.
Ingredients:
– 12 oz spaghetti
– 1 small pumpkin (about 2 cups), cooked and mashed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon chopped fresh sage
– 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 water before draining.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Stir in mashed pumpkin, heavy cream, and chopped sage. Bring mixture to a simmer and cook for 5-7 minutes, or until slightly thickened.
4. Add cooked spaghetti to the saucepan, tossing to combine. If needed, add reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Fresh Herb and Lemon Zest
This refreshing pasta dish combines the simplicity of spaghetti with the brightness of lemon zest and the freshness of herbs, making it a perfect choice for a quick and satisfying meal.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed fresh herbs (such as parsley, basil, and mint)
– 2 lemons, zested
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 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 liquid before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add the mixed herbs and lemon zest to the skillet. Cook for an additional 2 minutes, stirring frequently.
4. Add the reserved pasta cooking liquid to the skillet and stir to combine.
5. Toss cooked spaghetti with the herb and lemon mixture. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your pasta game with these 19 delicious vegetarian spaghetti recipes, all gluten-free! From classic tomato basil to creamy avocado pesto, and from roasted garlic to spicy arrabbiata, there’s something for every taste bud. You’ll also find recipes featuring sun-dried tomatoes, arugula, eggplant, artichoke hearts, lentils, butternut squash, broccoli, chickpeas, kale, and pumpkin – all paired with herbs like rosemary, sage, and thyme. Whether you’re a vegetarian or just looking for some new flavors to try, these recipes are sure to satisfy your cravings!
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