18 Delicious Meatless Spaghetti Recipes Easy to Make

Feeling like shaking up your pasta night but want to keep it meatless? You’re in luck! Our roundup of 18 Delicious Meatless Spaghetti Recipes Easy to Make is packed with comforting, flavorful dishes that’ll satisfy everyone at the table. From creamy avocado pesto to hearty mushroom Bolognese, these recipes prove that skipping the meat doesn’t mean skimping on taste. Let’s dive into these mouthwatering options!

Creamy Garlic Parmesan Spaghetti

Just when you thought spaghetti couldn’t get any better, this creamy garlic parmesan version proves you wrong. It’s rich, flavorful, and ready in under 30 minutes.

Ingredients

– Spaghetti – 8 oz
– Butter – 2 tbsp
– Garlic – 3 cloves, minced
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Boil spaghetti in salted water for 8-10 minutes until al dente. Reserve ½ cup pasta water, then drain.
2. Melt butter in a large skillet over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
3. Pour in heavy cream, bring to a simmer. Cook for 2 minutes, stirring constantly.
4. Reduce heat to low. Stir in parmesan cheese until melted and smooth.
5. Add cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water as needed to thin the sauce.
6. Season with salt and black pepper. Toss again to combine.
7. Serve immediately. Garnish with extra parmesan if desired.

Rich and velvety, this spaghetti dish coats every strand with a luxurious garlic parmesan sauce. Try topping with fresh parsley for a pop of color and freshness.

Roasted Tomato and Basil Spaghetti

Simple yet flavorful, this dish combines ripe tomatoes and fresh basil for a quick pasta dinner. Perfect for summer nights when you crave something light but satisfying.

Ingredients

• Spaghetti – 8 oz
• Cherry tomatoes – 2 cups
• Fresh basil – ½ cup
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 400°F.
2. Toss cherry tomatoes and garlic with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a baking sheet.
3. Roast in oven for 20 minutes until tomatoes burst and garlic softens.
4. Meanwhile, cook spaghetti according to package instructions until al dente, about 8-10 minutes.
5. Drain spaghetti, reserving ½ cup pasta water.
6. In a large bowl, combine spaghetti, roasted tomatoes and garlic, remaining olive oil, salt, and black pepper. Toss well.
7. Add reserved pasta water as needed to loosen the sauce.
8. Chiffonade fresh basil and stir into pasta just before serving.

Outstanding in its simplicity, the roasted tomatoes offer a sweet depth, while the basil adds a fresh punch. Serve with a sprinkle of Parmesan or alongside grilled chicken for a heartier meal.

Lemon Garlic Spaghetti with Spinach

Bold flavors come together in this simple yet satisfying dish. Lemon Garlic Spaghetti with Spinach is a quick fix for busy nights.

Ingredients

• Spaghetti – 8 oz
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Spinach – 2 cups
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Avoid browning the garlic to prevent bitterness.
5. Stir in spinach and cook until just wilted, about 2 minutes.
6. Drain spaghetti and add to the skillet with the spinach.
7. Toss with lemon juice, salt, and black pepper. Tip: Use the reserved pasta water to adjust consistency if needed.
8. Serve immediately. Zesty and vibrant, this dish pairs well with grilled chicken or can stand alone with a sprinkle of Parmesan for extra richness.

Spaghetti with Mushroom and Thyme Sauce

Fancy a quick yet flavorful pasta dish? Spaghetti with Mushroom and Thyme Sauce is your go-to for a satisfying meal. It’s simple, savory, and ready in no time.

Ingredients

– Spaghetti – 8 oz
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Mushrooms – 8 oz, sliced
– Thyme – 1 tbsp, fresh
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente. Tip: Reserve ½ cup of pasta water before draining.
3. Heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Add sliced mushrooms and cook for 5 minutes until golden. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Stir in fresh thyme, salt, and black pepper.
7. Add drained spaghetti to the skillet with reserved pasta water. Toss to combine. Tip: The starch in the pasta water helps the sauce cling to the spaghetti.
8. Sprinkle with grated Parmesan cheese before serving.

Rich in umami flavors, this dish boasts a creamy texture with a hint of earthiness from the thyme. Serve it with a side of crusty bread to soak up the sauce.

Spaghetti Puttanesca (Olives, Capers, Tomatoes)

Crafting a bold Spaghetti Puttanesca is simpler than you think. This dish packs a punch with its briny olives, capers, and tomatoes.

Ingredients

• Spaghetti – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Anchovy fillets – 4, chopped
• Red pepper flakes – ½ tsp
• Canned diced tomatoes – 14 oz
• Kalamata olives – ½ cup, pitted and halved
• Capers – 2 tbsp, drained
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes. Cook for 2 minutes, stirring constantly, until anchovies dissolve.
3. Tip: Use the back of a spoon to help break down the anchovies.
4. Add diced tomatoes to the skillet. Simmer for 5 minutes, stirring occasionally.
5. Stir in olives and capers. Cook for another 3 minutes.
6. Tip: For a deeper flavor, let the sauce simmer for an additional 2 minutes.
7. Add the drained spaghetti to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
8. Tip: Always reserve pasta water; its starch helps the sauce cling to the noodles.
9. Remove from heat. Stir in parsley.

The sauce should cling to each strand of spaghetti, offering a perfect balance of salty, briny, and slightly spicy flavors. Serve with a sprinkle of extra parsley and a side of crusty bread for dipping.

Spaghetti with Garlic Butter and Herbs

Oozing with simplicity and flavor, this dish is a weeknight savior. Garlic butter and herbs transform spaghetti into a fragrant, comforting meal.

Ingredients

• Spaghetti – 8 oz
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Parsley – 2 tbsp, chopped
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti, stirring occasionally, cook until al dente, 8-10 minutes. Tip: Reserve ½ cup pasta water before draining.
3. While pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic, sauté until fragrant, about 1 minute. Tip: Avoid browning garlic to prevent bitterness.
5. Drain spaghetti, add to skillet with garlic butter.
6. Toss spaghetti with butter, adding reserved pasta water as needed to create a silky sauce.
7. Stir in chopped parsley and salt. Tip: Fresh herbs add brightness; add them off heat to preserve flavor.
8. Serve immediately.

Mouthwatering and aromatic, this spaghetti dish boasts a perfect balance of buttery richness and herbal freshness. Try topping with grated Parmesan or red pepper flakes for an extra kick.

Spaghetti with Zucchini and Lemon Ricotta

Spaghetti with zucchini and lemon ricotta brings a fresh twist to your pasta night. Simple ingredients shine in this light, flavorful dish.

Ingredients

• Spaghetti – 8 oz
• Zucchini – 2 medium, sliced
• Ricotta cheese – 1 cup
• Lemon zest – 1 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
3. While spaghetti cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Add sliced zucchini to the skillet. Cook until tender and lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
6. In a small bowl, mix ricotta cheese with lemon zest. Tip: For extra creaminess, stir in a tablespoon of reserved pasta water.
7. Drain spaghetti and return to the pot. Toss with the zucchini mixture and lemon ricotta.
8. Season with salt and black pepper, adding reserved pasta water as needed to loosen the sauce.

Creamy ricotta and bright lemon zest elevate this dish. Serve with a sprinkle of extra lemon zest for a vibrant finish.

Spaghetti with Sun-Dried Tomato Pesto

Easy to whip up, this spaghetti dish brings a punch of flavor with minimal effort. Perfect for busy weeknights or lazy weekends.

Ingredients

• Spaghetti – 8 oz
• Sun-dried tomatoes – ½ cup
• Garlic – 2 cloves
• Parmesan cheese – ¼ cup, grated
• Olive oil – ¼ cup
• Basil leaves – ¼ cup
• Pine nuts – 2 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While spaghetti cooks, combine sun-dried tomatoes, garlic, Parmesan, olive oil, basil, pine nuts, and salt in a food processor.
4. Pulse until the mixture forms a coarse paste. Tip: Scrape down the sides as needed for even blending.
5. Drain spaghetti, reserving ½ cup of pasta water.
6. Return spaghetti to the pot and mix in the pesto. Tip: Add reserved pasta water a tablespoon at a time if the pesto is too thick.
7. Serve immediately, garnished with extra Parmesan if desired.

Hearty and vibrant, this dish offers a chewy texture with a rich, tangy flavor. Try serving it with a side of grilled chicken for added protein.

Spaghetti with Roasted Eggplant and Tomatoes

Craving a hearty yet simple pasta dish? This spaghetti with roasted eggplant and tomatoes delivers deep flavors with minimal effort.

Ingredients

• Spaghetti – 8 oz
• Eggplant – 1 medium, cubed
• Cherry tomatoes – 1 cup, halved
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes – ¼ tsp
• Parmesan cheese – ¼ cup, grated
• Basil leaves – ¼ cup, torn

Instructions

1. Preheat oven to 400°F.
2. Toss eggplant and tomatoes with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet.
3. Roast for 25 minutes until vegetables are tender and slightly charred.
4. Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
5. Heat remaining 1 tbsp olive oil in a pan over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
6. Add roasted vegetables and cooked spaghetti to the pan. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Stir in half the Parmesan and basil. Serve topped with remaining cheese and basil.

Noteworthy for its smoky sweetness from the roasted vegetables, this dish pairs well with a crisp white wine. For a twist, add toasted pine nuts for crunch.

Spaghetti with Creamy Avocado Sauce

Yes, we’re making spaghetti with a twist today. This creamy avocado sauce is a game-changer for pasta night.

Ingredients

• Spaghetti – 8 oz
• Avocado – 1 large
• Garlic – 2 cloves
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water. Cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While spaghetti cooks, peel and pit the avocado. Add to a blender.
4. Mince garlic cloves and add to the blender with lemon juice, olive oil, salt, and pepper.
5. Blend until smooth. Tip: For a thinner sauce, add 1-2 tbsp of pasta water.
6. Drain spaghetti, reserving ½ cup of pasta water.
7. Return spaghetti to the pot. Add avocado sauce and toss to coat. Tip: Use reserved pasta water to adjust consistency.
8. Serve immediately. Now, enjoy the creamy texture and vibrant flavor. Try topping with cherry tomatoes or red pepper flakes for an extra kick.

Spaghetti with Caramelized Onions and Balsamic Glaze

Just when you thought spaghetti couldn’t get any better, this caramelized onion and balsamic glaze version proves otherwise. Simple ingredients transform into a dish with deep flavors.

Ingredients

• Spaghetti – 8 oz
• Onions – 2 large, sliced
• Balsamic vinegar – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onions to the skillet. Cook for 10 minutes, stirring occasionally.
3. Reduce heat to low. Continue cooking onions for 20 minutes until deeply caramelized. Tip: Stir every 5 minutes to prevent burning.
4. While onions cook, bring a large pot of salted water to boil. Add spaghetti. Cook for 8-10 minutes until al dente. Drain.
5. Increase heat to medium under the skillet. Add balsamic vinegar to onions. Cook for 2 minutes until glaze thickens. Tip: The glaze should coat the back of a spoon.
6. Add cooked spaghetti to the skillet. Toss with onion mixture, salt, and black pepper. Tip: Use tongs for even mixing.

Hearty spaghetti strands are coated in a sweet and tangy glaze, with caramelized onions adding a melt-in-your-mouth texture. Serve with a sprinkle of Parmesan for an extra flavor boost.

Spaghetti with Walnut and Parsley Pesto

Uncomplicated yet flavorful, this dish combines the earthy tones of walnuts with the freshness of parsley for a pesto that’s anything but ordinary.

Ingredients

• Spaghetti – 1 lb
• Walnuts – 1 cup
• Parsley – 1 cup, packed
• Garlic – 2 cloves
• Olive oil – ½ cup
• Salt – 1 tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Tip: Stir frequently to prevent burning.
4. In a food processor, combine the toasted walnuts, parsley, garlic, and salt. Pulse until finely chopped.
5. With the processor running, slowly add the olive oil until the mixture is smooth. Tip: Scrape down the sides as needed to ensure even blending.
6. Drain the pasta, reserving 1 cup of the cooking water.
7. Return the pasta to the pot and mix in the pesto, adding reserved pasta water as needed to loosen the sauce.
8. Stir in the grated Parmesan cheese until well combined. Tip: The heat from the pasta will melt the cheese, creating a creamy texture.

Outstanding in its simplicity, the pesto coats each strand of spaghetti with a nutty, herby richness. Serve with extra Parmesan and a drizzle of olive oil for an added touch of luxury.

Spaghetti with Roasted Red Pepper Sauce

Craving a twist on classic spaghetti? This roasted red pepper sauce brings a smoky sweetness to your pasta night.

Ingredients

• Spaghetti – 1 lb
• Roasted red peppers – 2 cups
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water. Cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a skillet over medium heat.
4. Add minced garlic to the skillet. Sauté for 1 minute until fragrant.
5. Blend roasted red peppers until smooth. Tip: For a smoother sauce, strain the blended peppers.
6. Add the blended peppers to the skillet with garlic. Stir in salt. Simmer for 5 minutes. Tip: If the sauce is too thick, add a splash of pasta water to thin.
7. Drain spaghetti, reserving 1/2 cup of pasta water.
8. Toss spaghetti with the red pepper sauce in the skillet. Add reserved pasta water as needed to coat the pasta evenly.

Outstandingly creamy with a hint of smokiness, this sauce clings beautifully to each strand of spaghetti. Serve with a sprinkle of fresh basil or grated Parmesan for an extra flavor boost.

Spaghetti with Garlicky Kale and White Beans

You’ll love this hearty, flavorful dish that’s ready in under 30 minutes. Spaghetti with Garlicky Kale and White Beans is a simple yet satisfying meal.

Ingredients

• Spaghetti – 8 oz
• Kale – 4 cups, chopped
• White beans – 1 can (15 oz), drained
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Red pepper flakes – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While spaghetti cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
3. Add kale to the skillet, cook for 3-4 minutes until wilted. Tip: Stir occasionally to ensure even cooking.
4. Stir in white beans, salt, and black pepper. Cook for 2 minutes until beans are heated through.
5. Drain spaghetti and add to the skillet. Toss with the kale and bean mixture, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps bind the sauce.

With a perfect balance of textures, the spaghetti is tender, the kale slightly crisp, and the beans creamy. Serve with a sprinkle of Parmesan for extra richness.

Spaghetti with Lemon and Herb Breadcrumbs

Make this Spaghetti with Lemon and Herb Breadcrumbs for a quick, flavorful dinner. Minimal ingredients deliver maximum taste.

Ingredients

• Spaghetti – 8 oz
• Breadcrumbs – 1 cup
• Lemon – 1, zested
• Garlic – 2 cloves, minced
• Parsley – ¼ cup, chopped
• Olive oil – 3 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to boiling water. Cook for 9 minutes, stirring occasionally.
3. While spaghetti cooks, heat 2 tbsp olive oil in a skillet over medium heat.
4. Add minced garlic to skillet. Cook for 1 minute until fragrant.
5. Stir in breadcrumbs. Toast for 3 minutes, stirring constantly, until golden.
6. Remove skillet from heat. Mix in lemon zest and chopped parsley.
7. Drain spaghetti, reserving ¼ cup pasta water.
8. Return spaghetti to pot. Toss with remaining 1 tbsp olive oil and reserved pasta water.
9. Top spaghetti with breadcrumb mixture. Serve immediately.

Fresh breadcrumbs add a crispy texture, while lemon zest brightens the dish. For extra flair, serve with a sprinkle of red pepper flakes.

Spaghetti with Butternut Squash and Sage

You’ll love how this dish combines creamy butternut squash with aromatic sage for a comforting meal. It’s simple, flavorful, and perfect for any night.

Ingredients

– Spaghetti – 8 oz
– Butternut squash – 2 cups, cubed
– Fresh sage – 2 tbsp, chopped
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender. Tip: Cubes should be fork-tender but not mushy.
2. Cook spaghetti according to package instructions until al dente. Drain, reserving ½ cup pasta water.
3. Heat remaining olive oil in a pan over medium heat. Add garlic and sage, sautéing for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add roasted squash to the pan, mashing slightly. Stir in spaghetti and reserved pasta water to create a silky sauce. Tip: Add water gradually to reach desired consistency.
5. Serve topped with Parmesan cheese.
Zesty and creamy, this dish offers a delightful contrast between the tender squash and al dente pasta. Try garnishing with extra sage for a fragrant finish.

Spaghetti with Fresh Tomato and Basil Sauce

Here’s a simple yet flavorful spaghetti dish that’s perfect for a quick dinner. Fresh ingredients make all the difference.

Ingredients

• Spaghetti – 8 oz
• Fresh tomatoes – 4, diced
• Fresh basil leaves – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While spaghetti cooks, heat olive oil in a large pan over medium heat.
4. Add minced garlic to the pan and sauté for 1 minute until fragrant. Tip: Do not let garlic brown to avoid bitterness.
5. Add diced tomatoes to the pan and cook for 5 minutes, stirring occasionally.
6. Drain spaghetti, reserving ½ cup of pasta water.
7. Add cooked spaghetti to the pan with tomatoes and toss to combine. Tip: Use reserved pasta water to adjust sauce consistency if needed.
8. Stir in chopped basil and salt, then remove from heat.

Al dente spaghetti pairs beautifully with the bright, fresh flavors of tomato and basil. Serve with a sprinkle of Parmesan for extra richness.

Summary

Exploring these 18 delicious meatless spaghetti recipes opens up a world of easy, flavorful possibilities for any home cook. Whether you’re looking to spice up your dinner routine or embrace more plant-based meals, there’s something here for everyone. We’d love to hear which recipes become your favorites—leave a comment below! And don’t forget to share this roundup on Pinterest to inspire fellow pasta lovers. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.