Vegetable Spaghetti

Pasta is a quick and easy meal, perfect for busy week nights. This Plant-Based Vegetable Spaghetti recipe is incredibly versatile. I used every vegetable I had but you can adapt it to your preferences and use your favorite vegetables.

Vegetable Spaghetti 

I normally prefer pasta with a lot of marinara! I can’t get enough! My family prefers a light hand with the marinara so I decided to up the veggies to see if they could take the place of my red sauce. 

Guess what, all of those delicious, fresh veggies more than made up for it. 

Vegetable Spaghetti ingredients.

Vegetable Spaghetti

This recipe will help you get your fill of veggies! It’s a great way to eat the rainbow! You can use wheat or gluten-free pasta. We choose spaghetti but you could use your favorite shape. 

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Do

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Vegetable Spaghetti after the cooked veggies are put on top of the cooked pasta.

This simple recipes gets it’s flavors from the veggies. I like to taste the veggies while cutting them to make sure they taste fresh. You won’t create a delicious meal with old ingredients. I’ll chop a few extra veggies and toss them in a salad.

This Vegetable Spaghetti is a nice alternative to pasta with jarred marinara sauce and takes only a little more time. 

Vegetable Spaghetti is an easy plant-based recipe your family will enjoy.

Yield: 6 servings

Vegetable Spaghetti

Vegetable Spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Instructions

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Notes

Wheat or gluten-free pasta can be used.

Only use vegetables you like, skip any veggies you don't enjoy.

Looking for more pasta recipes? You can try my Busy Night Pasta that uses frozen veggies and my Instant Pot or my Pizza Pasta that uses your favorite pizza toppings.

Plant-Based Meal Plan

Our weekly grocery shopping and meal prep is done and our plant-based meal plan is ready for the week. When we take some time to plan and prep what we want to eat, it makes our week go so much smoother. 

This week we only have 4 appointments, I know it sounds like a lot but it’s not much for us. Hopefully everything goes smooth but it if doesn’t, I know we have some meals prepped, and plenty of fruit and veggies to get us through the week. 

A Plant-Based Meal Plan featuring soups, pasta and easy meal prep recipes.

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Plant-Based Meal Plan

Over the weekend we cooked a big pot of soup. We made my Hearty Veggie Soup with a few changes. I had zucchini leftover from testing some new recipes and used it. It was a great addition to the soup. I didn’t have petite diced tomatoes so I used fresh tomatoes. That changed up the flavor quite a bit. 

We also cooked a big pot of black beans in the Instant Pot. We will use these in several recipes instead of using canned beans. It’s pretty easy to make a big pot to use throughout the week. 

Plant-Based Breakfast

We are all over the place with breakfast these days. One of our son’s has been enjoying our version of Rip’s Big Bowl. Our youngest usually only wants fruit for breakfast. I’ve been on a big Instant Pot Oatmeal kick. My husband has been enjoying Sweet Potatoes we batch cook in our Instant Pot. 

Plant-Based Lunch

Now that I’m recovered from being sick, I’m back to my Big Salads for lunch. I’ll also be eating the Hearty Veggie Soup we made this weekend. I have two portions stored for my husband to take to work, and the rest in a big container for who ever comes first. 

We also have black beans and Mexican Rice. I’ll eat these together in a Burrito Bowl and also in Taco Salad style meals. 

Plant-Based Dinner

Monday: Vegetable Spaghetti with a green salad and whatever veggies we decide to add in. We love to have pasta for a quick meal. 

Tuesday: Green Chili, Cilantro and Lime Soup is perfect for this week. I bought the best tasting cilantro we’ve ever had. I’m determined to use every bit of it. 

Wednesday: Plant-Based Mediterranean Bowl with Cilantro Jalapeno Hummus. We got some great jalapenos to pair with the cilantro! I’ve been wanting to make a new batch of hummus. I may take photos to share a variation of my classic Mediterranean Bowl. 

Thursday: Sheet pan meal that included potato wedges, veggie burgers and other roasted veggies.

Friday: Pineapple and Tofu Kabobs are a favorite because I love tofu and we have a big pineapple that will be perfect for this. In all honesty, I’ll probably skip the skewers and do it all stir fry style. 

I’m also thinking of making some Banana Bread this week. Our oldest son just got out of the Navy and is staying with us for a little while. Growing up he loved banana bread! I’ve been wanting to make Brownies too but that may be too ambitious.

What are you eating this week? 

Plant-Based Meal Plan

We just wrapped up the January Plant-Based Basics class! We had a great group go through the class together and learn how to transition to a plant-based diet. They got weekly lessons, plant-based meal plans and lots of support!

Plant-Based Meal Plan

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That class wrapped up so I’m back to creating weekly meal plans! I’ve been focused on eating as much nutrient rich food as I could. 

Plant-Based Breakfast

I’ve been loving my Instant Pot Steel Cut Oats! My favorite things to add into the oats are a spoonful of peanut butter, a drizzle of maple syrup and banana slices. It’s so good! I’ve been putting it in a thermos on the mornings we have appointments.

The rest of the family loves the oatmeal too. I just found a great deal on organic, gluten-free oats

When we aren’t eating oatmeal, the kids like cereal with rice milk and my husband takes baked sweet potatoes.

Plant-Based Lunch

Our dinner leftovers usually turn into lunch but I’ve been making big salads for lunch! Green leaf lettuce, spinach, cucumbers, tomatoes, carrots, onions and whatever else we have. 

We like to make a few recipes over the weekend so we have plenty of healthy lunches available for the week. 

Plant-Based Dinner

Last week I hurt my back and didn’t get to cook as much as I would like. I’m recovered and hoping to have a great week with lots of delicious food.

Monday: Instant Pot Black Beans and Mexican Rice has been a staple for the last month. We can’t get enough. We will eat it on top of a bunch of greens, or chop up a quick batch of Pico de Gallo

Tuesday: Hearty Veggie Soup is one of those meals that we can enjoy all week. I prefer letting it simmer on the stove but make it in the Instant Pot when I don’t have time to watch it.

Wednesday: Veggie Burgers and Potato Wedges have been a favorite lately. I have a Veggie Burger recipe we like but we really enjoy Hillary’s Southwest Adzuki Bean Burger’s. We love the flavor and they are easy to put in the oven while the potato wedges are cooking. I’ll be sharing the recipe for the potato wedges soon.

Thursday: Veggie Sandwich or leftovers. We have a busy day on Thursday so I want to keep it quick and easy. 

Friday: We may do something easy like Busy Night Pasta but if we have a bit more energy we may make our own Pizza! Either way, we will have salad and veggies to go along with it. 

What are you eating this week?

Plant-Based Meal Plan

This week’s Plant-Based Meal Plan is so good! 

Our family has been focusing on eating lots of veggies and cutting sugar. This move is partly inspired by our 10 year old who has been really making an effort to eat healthier foods. Of course we are going to support that! He has been trying a lot of new foods and is really enjoying it. 

Plant-Based Meal Plan with soup's, pasta and salad dressing.

I’m also sharing everything I eat with the people going through the Plant-Based Basics course! I’m hoping to inspire them to try new things and stay on track. I’m not sure how helpful it is to them but it’s great accountability to me so I’m going to keep doing it!

Plant-Based Meal Plan

This week’s meal plan has soups, salads and some comfort foods When we plan a meal that is spicy like the Taco Soup, our kids will usually make something for themselves. Sometimes it’s peanut butter toast with banana slices, or refried beans and tortilla chips. Lately, they’ve been eating a lot of salads (because they want to). 

Plant-Based Breakfast

This week I’m making Steel Cut Oats in my Instant Pot! My favorite way to eat this is with a spoonful of peanut butter, a little maple syrup, some pumpkin seeds and a sliced banana! It’s so good! You need to try it ASAP! We also have a few sweet potatoes that we make in the Instant Pot for easy week day breakfasts. 

Plant-Based Lunch

If you’ve read many of my meal plans you know I love leftovers for lunch. Over the weekend I make a couple of meals that will be perfect for lunch or a quick dinner. We have one serving of Broccoli Rice Casserole left. I made Broccoli Potato Soup on Sunday! It was so good we ate most of it but have at least three servings left I think. We also have Taco Soup with quinoa added that we haven’t touched yet!

Plant-Based Dinner

Monday: Taco Soup is one of our favorites. We’ve been adding jalapenos so it’s a little too spicy for the kids but we love it.

Tuesday: We’ve been having a lot more salads lately. When your kids are on a salad kick you go with, even in the winter! I made my Raspberry Vinaigrette Salad Dressing this weekend to go with our salads. My husband loves this dressing! We all make our own salads. I get out lots of veggies and greens, usually some beans or tofu, and everyone makes their ideal salad.

Wednesday: Mexican Rice has been making a weekly appearance. I just can’t get enough! I always add a side of beans. Either black beans or Refried Beans (oil-free). I’ve been chopping up some tomatoes, onions and a little jalapeno to put on top too!

Thursday: Busy Night Pasta is planned for Thursday because I have plans that night! We will add a salad  with raw veggies to go with it.

Friday: Chickpea Nuggets, Mashed Potatoes and Brown Gravy sound like perfect comfort food. We will probably snack on some raw veggies while cooking dinner.

When my family starts to smell food cooking, they always come to see what I’m making. If I have carrots, cucumbers, celery and broccoli out with a dip, they will snack! 


If you get my Saturday email and replied, thank you so much! I’m still responding to messages but will respond to all of them this week! I’m so blessed that so many people took the time to reply. 

Have you made your meal plan for this week? What are you eating?

Plant-Based Meal Plan

Whether you are already plant-based or hoping to transition to a plant-based diet this year, I hope this plant-based meal plan is helpful for you and your family!

I’ve been creating plant-based meal plans since 2012 when I started My Plant-Based Family! If you aren’t sure what to eat on a plant-based diet, there is no excuse! You can look at eight years worth of plant-based meal plans!

Plant-Based Meal Plan featuring soup, salad, a muffin and a Mediterranean Bowl

The style of the plans has changed throughout the years but the plans always include plenty of meal ideas for plant-based families.

Plant-Based Meal Plan

We all eat different things for breakfast and lunch so I share what we plan to eat during the week. Then I share a specific dinner for each week day night!

Plant-Based Breakfast

Instant Pot Oatmeal is one of our favorites! We just bought more things to add, like raw pumpkin seeds, chia seeds and natural peanut butter. My 10 year old made date paste to use as a sweetener. We’ve been adding all of these to our Instant Pot Breakfast Rice too. We made a batch over the weekend that we can enjoy all week. We have a bunch of Baked Sweet Potatoes cooked and ready to go, for an easy breakfast.

Plant-Based Lunch

My husband loves the One Pot Broccoli Rice Casserole that we make almost every week for his lunches. My son is requesting tofu to take in his lunch this week. I usually eat whatever leftovers we have. I made a big pot of Taco Soup over the weekend (for the second week in a row) so we could enjoy it for lunches. 

My Plant-Based Mediterranean Bowl is another favorite! I can prep them ahead of time for easy lunches or assemble it each day. If I wait to assemble, I run the risk of various ingredients being used in other meals but that’s ok, as long as we are eating all the veggies.

Plant-Based Dinners

Monday: Minestrone Soup is so warm and comforting. I get plenty of veggies! I’ll probably cook the pasta separate so that the pasta doesn’t soak up all the broth in the leftovers.

Tuesday: Taco Salad is one of my favorite salads. Over the weekend I cooked a pound of black beans with onions and garlic. These will be a great addition to a Taco Salad topped with fresh Pico de Gallo and avocado. 

Wednesday: Plant-Based Goulash has been a reader favorite lately. January seems like the perfect time to make it. I also have an Instant Pot Goulash that I may make instead of the stove top version.

Thursday: Leftovers

Friday: Veggie Burger or Carrot Dogs with baked beans and steamed potatoes are planned but if we have too many leftovers we may wait until the weekend. 

Even with planned leftovers on Thursday, I think this might be too much food for us! 

We are a family who likes our snacks so we will also be adding veggies and hummus, lots of fresh fruit and maybe some Blueberry Muffins!

What are you eating this week?