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Easy Veggie Spaghetti: The Ultimate Comfort Food, Made Fresh

A vibrant bowl of veggie spaghetti, tossed with colorful zucchini, yellow squash, spinach, and roasted red peppers, sprinkled with fresh basil and Parmesan.
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A quick, colorful, and satisfying dinner packed with fresh vegetables and bold Italian flavor!

Ingredients

Scale

  • 12 oz (340 g) spaghetti or pasta of choice

  • 4 tbsp olive oil

  • 1 cup (140 g) chopped onion

  • 2 medium zucchini, chopped

  • 2 medium yellow squash, chopped

  • 3 garlic cloves, minced (about 1 tbsp)

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2 tbsp tomato paste

  • 1 (28 oz) can whole peeled tomatoes

  • 1 (12 oz) jar roasted red peppers, drained and chopped (≈1 cup)

  • 2–3 tsp mushroom powder (optional)

  • 5 cups (226 g) spinach leaves

  • Handful of fresh basil leaves (plus more for garnish)

  • Salt and freshly ground black pepper

  • Grated Parmesan or nutritional yeast (for serving)

Instructions

Make the Vegetable Pasta Sauce


1️⃣ Heat olive oil in a wide skillet over medium heat. Add chopped onion and cook for 3–5 minutes until softened.
2️⃣ Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a good pinch of salt. Cook 5–8 minutes until tender but still vibrant.
3️⃣ Stir in tomato paste and cook 1 minute.
4️⃣ Add roasted red peppers, canned tomatoes, and mushroom powder. Bring to a simmer and let cook 10 minutes until thickened, breaking up tomatoes as it cooks.

Cook the Pasta


5️⃣ Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain.
6️⃣ Turn off heat under the sauce, then stir in spinach and basil. Adjust seasoning with salt and pepper.
7️⃣ Add cooked pasta to the sauce and let sit 1 minute to absorb flavor. Toss again and serve hot, topped with grated Parmesan or nutritional yeast.

Notes

  • Customize Your Veggies: Feel free to swap or add vegetables based on what’s in season—bell peppers, mushrooms, eggplant, or kale work beautifully.

  • Make It Vegan: Use nutritional yeast instead of Parmesan cheese to keep the dish 100% plant-based.

  • Mushroom Powder Boost: This optional ingredient adds deep umami flavor—especially useful if you’re skipping cheese.

  • Chunky or Smooth Sauce: For a smoother texture, blend the sauce before adding spinach and basil.

  • Add Protein: Want more protein? Add white beans, lentils, or grilled tofu for a heartier version.

  • Storage: This pasta keeps well in the fridge for up to 3 days. Reheat gently with a splash of water or broth.

  • Gluten-Free Option: Use your favorite gluten-free pasta to make the dish suitable for gluten-free diets.

Find it online: https://2thenextgen.com/easy-veggie-spaghetti-the-ultimate-comfort-food-made-fresh/