Main CourseReader rated

Plant-Based Spaghetti Dish

★★★★★ 4.9 (9 reviews)

This hearty plant-based spaghetti is packed with fresh veggies and flavorful herbs, making it a delicious and nutritious meal for any day of the week. It’s easy to prepare and perfect for sharing with family or friends.

◷40 minTotal Time

♜4Servings

▥MediumDifficulty

Jump to Recipe ↓

Instructions

Prepare zucchini noodles and saut vegetables

Start by spiralizing the zucchini into noodles using the large blade on your spiralizer, then set them aside for later. In a large saucepan over medium heat, combine the broth, chopped onion, and tomato paste. Let it cook for about 3 minutes until the onion starts to soften. Next, add the tomato, mushrooms, garlic, and all the herbs—oregano, thyme, tarragon, and marjoram—and cook everything together for another 3 minutes until the mushrooms just begin to soften.

Simmer Veggies and Noodles

Now, stir in the veggie meat, spinach, and the rest of the broth. If the mixture looks a bit dry, feel free to add another splash of broth. Keep cooking and stirring for about 10 minutes, until the veggies are tender and the sauce thickens nicely. Finally, toss the zucchini noodles into the pan and cook for 3 to 5 minutes, or until they reach the texture you like. Serve warm and enjoy!

Why You’ll Love This Recipe

This dish is full of fresh flavors and hearty ingredients that satisfy without any animal products. It’s easy to make and perfect for anyone looking to enjoy a comforting meal that’s both nutritious and kind to the planet.

Serving Suggestions

Serve with a side of garlic bread or a crisp green salad to complement the meal. A sprinkle of nutritional yeast or vegan cheese on top adds a nice touch.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.