Name: Easy Vegan Spaghetti
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion-diced; 2 tbsp olive oil; 4 cloves garlic-minced; 1 6 oz can tomato paste; 1 15 oz can tomato sauce; 1 28 oz can fire roasted diced tomatoes; 1 tbsp Italian seasoning; 2 tbsp brown sugar; 1 tbsp oregano; 1/2 tbsp thyme; 1 bay leaf; 2 tsp red pepper flakes; 6 leaves fresh basil- chopped ((sub 1 tbsp dried)); salt and pepper to taste; 8 oz pasta

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A quick and easy vegan spaghetti bursting with fresh flavors and topped with a delicious tomato sauce that’s got a kick of red pepper. A comfort food at its finest, and so easy to customize and completely plant-based.

If you are looking for a simple yet filling and satisfying spaghetti recipe that is meat and dairy-free, this is it. It comes together in under 30 minutes and is a dish the whole family will enjoy.

Why We Love It

This is a classic recipe that can be customized in so many ways. Either as a main dish paired with garlic bread or as a side dish, it’s always a hit. Use whatever pasta you like whether that is traditional spaghetti noodles, bow ties, or even ravioli.
You probably have these shelf-stable pantry items on hand and this sauce freezes so well.
Always better than store-bought, homemade sauce brings out the flavors in the spices and tomatoes and melds them together for a truly delicious dish. It’s even better on the second day!
I highly recommend adding some mushrooms or zucchini for an extra boost of texture. Alternatively, adding plant-based ground beef is a welcome addition for an even meatier sauce. Try out these vegan meatballs for a high-protein option.

Ingredients

Herbs and Spices: the real secret to a great spaghetti is the richness and depth of the flavors. You just can’t get that without using fresh ingredients. Make sure if you are using dried herbs, that you check the expiration date. If they are old, throw them out. Your tastebuds will thank you. If you can, use fresh herbs and spices. The fragrances alone are truly amazing.

Fresh Pasta: Let’s be honest. When I am making spaghetti, it’s usually because I need something quick. That means I am using boxed pasta from the grocery store. If you really want to up your spaghetti game, make fresh handmade pasta. It’s so much better both in texture and flavor. There is something satisfying about made-from-scratch pasta. Check out our recipe here.

Tomato Paste: Make sure you add your tomato paste to the saucepan once the onions and garlic are translucent and fragrant. The trick is to let the tomato paste darken in color a bit. This releases more flavors of the tomato and brings out complexity.

Canned tomatoes: I always prefer a fire-roasted diced tomato from the flavor, but I have also thrown in some green chilis for an added kick. If you are not as lazy as me, the best flavor comes from whole peeled tomatoes and dice them yourself. Using whole canned tomatoes has always held the richest tomato flavor.

Add-Ins: The other great thing about this spaghetti, is you can adjust it however you like! There are plenty of nights that I have added sauteed mushrooms or even plant-based ground beef to give it a meatier taste. Or add in more vegetables like zucchini squash for a different texture.

Instructions

Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent. Add the diced garlic and sauté for another 2 minutes or until fragrant. You can always use a bit of water or broth if your onions start to brown.
Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well. Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
Here’s where the real magic happens. Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but simmer it as long as you can for better flavor, ideally at least an hour. The longer you let it go, the better the flavors. Just stir every ten minutes or so and don’t go over three hours.
Bring a salted pot of water to a boil and add a little olive oil to keep your noodles from sticking together. Add your pasta. Boil until al dente, or about 7-8 minutes. Drain and add back to the pot.
Remove the sauce from the burner, discard the bay leaf, and combine it with your noodles until evenly distributed. Top with vegan parmesan cheese and fresh basil if desired.

Storage

This spaghetti keeps well in the fridge for 4-5 days. Just make sure you let it cool before sealing it in a Tupperware and putting it in the fridge. I honestly prefer it on day two after the flavors have really developed.

Reheating is a breeze. Throw it in the microwave for a minute or two or you can heat it back up on the stove. You may need to add a little water or broth if it’s too dry.

Sadly, I have not frozen this recipe before, but if you give it a try, let me know how it went in the comments!

Try these related recipes:

High Protein Vegan Meatballs

Homemade Vegan Spaghetti Sauce

Fried Vegan Burrata Cheese

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