Meatless Spaghetti

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Spaghetti with a Twist

This simple meatless spaghetti recipe has all the flavors you love like basil, oregano, thyme, and tomatoes, with a little something extra.


If you’re a bit bored of plain spaghetti, these simple additions will make this dish something entirely new!


I added a dash of smoked paprika, and a little bit of creamy coconut milk to give this traditional recipe a deeper flavor!


They don’t overpower the herbs, just make for a well-rounded pasta dish with so much flavor and richness!


Vegetarian Spaghetti

This recipe is also filled with flavorful zucchini, white onion and garlic.


It’s a great dinner idea for feeding a crowd because it’s super budget-friendly!


This spaghetti-with-a-twist is sure to impress: it looks the same but has so much hidden flavor.


Simple Homemade Marinara Sauce

If you’re really in a pinch for time, you can always buy store bought marinara and just add the extra flavors to it.


But if you can, this homemade version is so worth it!


Start by cooking the onion, garlic, and zucchini until tender, then add the tomatoes, tomato paste, coconut milk, herbs and smoked paprika.


Bring all of this to a soft boil, reduce heat to low and allow to simmer for at least 20-30 minutes so the flavors can marinate – the longer you wait the better it will taste!


If your sauce is a little runny, this step will also help thicken it up. After it’s done cooking, sprinkle in your nutritional yeast for a cheesy flavor (this also helps thicken the sauce even more), and then add the cooked pasta!


This meatless spaghetti is:

  • Delicious
  • Rich
  • Flavorful
  • Unique
  • Homemade
  • Cheap
  • Healthy
  • Vegan
  • Oil Free
  • Dairy Free

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Yield: 8 Servings

Meatless Spaghetti


This simple vegan meatless spaghetti has a homemade marinara sauce with a twist: coconut milk, smoked paprika and Italian herb flavors!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 16 oz Dry Pasta
  • 4-5 Medium Zucchini's
  • 1 Onion
  • 4 Cloves Garlic
  • 28 oz Diced Tomato (I used fire-roasted)
  • 28 oz Crushed Tomato
  • 6 oz Tomato Paste
  • 1/2 Cup Coconut Milk
  • 2 Bay Leaves
  • 1/2 Tsp Dried Thyme
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • Salt/Pepper to Taste
  • 1/2 Tsp Smoked Paprika
  • 2 Tbsp Nutritional Yeast


  1. Cook pasta according to package.
  2. Add diced onions to a large pot and cook with a splash of veggie stock or water, for 5 minutes over medium heat. Add Garlic and diced zucchini's and continue cooking for 3-4 minutes.
  3. Add remaining ingredients, bring to a boil and reduce heat to low. Allow to simmer, uncovered, for at least 20-30 minutes for flavors to marinate.*
  4. Add cooked pasta and combine well. Enjoy!


*The longer the sauce simmers, the thicker it will be, so cooking time is to preference

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