This quick vegan spaghetti is the perfect answer to busy weeknights—ready in just 20 minutes with simple pantry ingredients.
The hearty sauce is made with TVP crumbles for a boost of plant-based protein, while herbs and balsamic glaze add rich Italian flavor.
With plenty of fiber, minimal fat, and no cholesterol, this wholesome dish is satisfying, kid-friendly, and great for everyday cooking without sacrificing taste or nutrition.
Healthy Vegan Spaghetti
Equipment
- 1 Large pot (for spaghetti)
- 1 Medium pot (for sauce)
Ingredients
- 10 oz dry spaghetti
- 2 cups marinara sauce homemade or store-bought
- 1 cup textured vegetable protein TVP crumbles
- ¾ cup water
- 2 teaspoons balsamic glaze
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Optional Garnish:
- Fresh basil leaves
- Vegan parmesan
- Red pepper flakes
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough room so it won’t overflow once the spaghetti is added. Generously salt the water—this is the first chance to season your pasta and helps enhance its flavor from the inside out. Place the pot on high heat and bring it to a rolling boil. While you wait for the water to heat, you can start preparing the sauce in the next step.
- Build the Flavorful Sauce Base: In a medium pot, combine the marinara sauce, textured vegetable protein (TVP) crumbles, ¾ cup of water, balsamic glaze, garlic powder, dried oregano, and dried basil. Stir well to ensure the TVP is fully moistened and the seasonings are evenly mixed into the sauce. The added water not only helps rehydrate the TVP but also prevents the sauce from becoming too thick as it simmers.
- Simmer for Richness: Place the sauce pot over medium heat and bring it to a gentle simmer. Once you see small bubbles breaking the surface, reduce the heat to low, cover with a lid, and let it cook for about 10–15 minutes. Stir occasionally to prevent sticking and to help the flavors meld. This short simmer allows the herbs to bloom and the TVP to take on a tender, meaty texture that makes the sauce especially hearty.
- Cook the Pasta to Al Dente: When the large pot of water has reached a rapid boil, add the spaghetti. Stir immediately to prevent the strands from clumping together. Cook according to the package directions, usually about 7–9 minutes, until the pasta is al dente—firm to the bite but fully cooked through. To check, bite into a strand; it should be tender yet have a slight chew in the center.
- Drain and Save Some Pasta Water: Once the spaghetti is ready, carefully drain it in a colander. For best results, reserve about ½ cup of the starchy cooking water before draining. This liquid can be added later to the sauce if you want a silkier consistency or need help coating the pasta evenly. Shake the colander lightly to remove excess water but avoid rinsing, since the surface starch helps the sauce cling better.
- Combine Pasta and Sauce: Return the drained pasta to the large pot, then pour the warm sauce over it. Use tongs or a large spoon to toss everything together until each strand of spaghetti is evenly coated. If the sauce feels too thick, gradually add a splash of the reserved pasta water, stirring after each addition, until you reach your desired consistency.
- Add Garnishes and Serve Hot: Transfer the spaghetti to serving bowls or plates. Sprinkle with vegan parmesan for cheesy richness, add fresh basil for a burst of color and aroma, and finish with a pinch of red pepper flakes if you like a touch of heat. Serve immediately while piping hot for the best flavor and texture.
Notes
- Any type of pasta works well—spaghetti, linguine, penne, or even gluten-free options.
- TVP (Textured Vegetable Protein) is key for a meaty texture and plant-based protein boost.
- Both homemade and store-bought marinara sauce can be used; choose your favorite.
- Reserved pasta water helps adjust sauce consistency and ensures it clings beautifully.
- Garnishes like fresh basil, vegan parmesan, or chili flakes add extra depth and flair.
Chef’s Secrets for Perfect Spaghetti
The secret to making this recipe shine is balance—balancing flavor, texture, and timing.
Seasoning the pasta water generously ensures the spaghetti itself has taste, rather than relying solely on the sauce.
Using TVP crumbles rehydrated directly in the sauce saves time and allows them to absorb the seasoning fully, creating a hearty, almost meaty bite.
Don’t skip the balsamic glaze—it adds a subtle tangy sweetness that deepens the marinara’s flavor.
Finally, remember to stir the sauce occasionally as it simmers to prevent sticking and to help the herbs bloom beautifully.
Serving Suggestions and Pairing Ideas
This vegan spaghetti is a complete meal on its own, but pairing it with sides makes it even more satisfying.
A crisp green salad with lemon vinaigrette offers a refreshing contrast to the rich sauce, while garlic bread or focaccia adds a comforting crunch.
For a more balanced plate, serve with roasted vegetables like zucchini, eggplant, or bell peppers.
If you’re entertaining, consider pairing the dish with a glass of red wine, sparkling water with citrus, or even a vegan-friendly rosé for a lighter option.
Storage Tips and Reheating Advice
Leftover spaghetti stores well, making it a fantastic meal-prep option.
Allow the pasta to cool completely before transferring it into airtight containers.
It can be refrigerated for up to 4 days.
For reheating, gently warm the spaghetti on the stovetop over low heat, adding a splash of water or extra marinara to loosen the sauce.
If using the microwave, cover the container loosely to prevent drying out and heat in short intervals, stirring in between.
This dish also freezes well—store in freezer-safe containers for up to 2 months, then thaw in the fridge overnight before reheating.
Frequently Asked Questions
1. Can I make this gluten-free?
Absolutely! Simply swap the regular spaghetti with a certified gluten-free variety such as brown rice, chickpea, or lentil pasta. These alternatives add extra protein and fiber, making the meal even more nutritious.
2. What can I use instead of TVP?
If you don’t have TVP on hand, cooked lentils, crumbled tempeh, or store-bought vegan ground “meat” are excellent substitutes. They all provide a hearty, satisfying texture.
3. How do I prevent the pasta from sticking?
Stirring the spaghetti immediately after adding it to boiling water prevents clumping. Avoid rinsing the pasta after draining—it removes the starch that helps the sauce cling to the noodles.
4. Can I make the sauce ahead of time?
Yes! The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently before tossing with freshly cooked pasta for a quick, ready-to-go meal.
5. What’s the best way to make it spicy?
For a little heat, add crushed red pepper flakes or a dash of chili powder to the sauce while it simmers. Alternatively, sprinkle fresh chili flakes over the finished dish for customizable spice at the table.
