Go Back
Healthy and easy vegetarian spaghetti recipe that can be prepared in just 30 minutes. The dish is purely vegan. You can add any vegetables, fresh or frozen, to the recipe. They are also great for late night dinner preparations as they don't need any other accompanying dish. More recipes at myeatingspace.com
Print Recipe

Easy Vegetarian Spaghetti

A delicious and healthy easy vegetarian spaghetti recipe that will be ready in 30 minutes. The dish is purely vegan and will make you want more.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 180kcal
Author: Ammu

Ingredients

  • 4 oz wheat Spaghetti
  • 5-6 cups of Water
  • Salt to taste
  • 2 tbsp Olive oil
  • 1 tsp Fennel seed
  • 2 Garlic cloves finely chopped
  • ¼ cup Onion chopped
  • ¼ cup Carrot chopped
  • ¼ cup green Bell pepper capsicum, chopped
  • 1-2 Green Chili
  • ¼ cup frozen Green Peas thawed
  • ½ cup Broccoli florets
  • ¼ tsp Clove powder
  • ¼ tsp Cinnamon powder
  • ¼ tsp Black Pepper powder
  • ¼ tsp Turmeric powder
  • ¼ tsp Yellow Mustard sauce
  • 2 Tomatoes chopped
  • Salt to taste
  • 2 tsp Extra virgin Olive oil
  • Fennel leaves to garnish optional

Instructions

  • Bring the water to a boil in a large vessel. Add salt to taste.
  • Cook the spaghetti until al dente.
  • Save ¼ cup of spaghetti cooked water before draining. This starchy water can be used to adjust the consistency of the dish finally.
  • Drain and set aside.
  • Heat olive oil in a large pan.
  • Add fennel seeds and let it crackle.
  • When the crackling stops, saute garlic and onion until onion is translucent.
  • Then add the carrots, bell pepper, and green chili. Cook on medium-high heat for 1-2 minutes.
  • Add the green peas and broccoli florets. Cook for 1 minute with stirring.
  • Add the clove, cinnamon, black pepper, turmeric and mustard sauce and stir to coat well.
  • Stir in the tomatoes and salt to taste. Cook until the tomatoes are mashed completely.
  • Finally mix the cooked spaghetti with vegetables. Add the saved pasta water and mix well.
  • Cook on medium-low heat for 1-2 minutes.
  • Remove from heat.
  • Drizzle the extra virgin olive oil on top of the spaghetti.
  • Garnish with chopped fennel leaves.
  • Serve hot.

Notes

For a non-vegan version, you can use butter instead of olive oil.
You can use 3-4 cloves and a ½ inch cinnamon piece instead of powder.
Check the ingredients label to see whether the spaghetti is egg-free if you are purely vegan.