Classic American Spaghetti with a Vegan Twist.

Use your favorite noodles and a variety of colorful vegetables to create a nutritious vegan meal.

Spaghetti – a dish that feels universally familiar, comforting, and quintessentially American. Picture: family dinners filled with laughter, the smell of garlic floating through the air, perhaps a side salad? Who doesn't have a memory of enjoying spaghetti as a child. In the U.S., the term "spaghetti" has become synonymous with any kind of noodle paired with marinara sauce. And for the non-vegans a meat sauce might make it feel even more authentic. But did you know that the "spaghetti" that many of us know and love is actually a bit different from how it's traditionally made in Italy?

In Italy, spaghetti refers strictly to the noodles themselves, which are paired with region-specific sauces. For example, Spaghetti alla Puttanesca from Naples, or Spaghetti alle Vongole from the coastal regions, offer completely different flavors and combinations. Marinara sauce, which is common in American spaghetti dishes, may not even be served with spaghetti in Italy. In fact, what Americans often call "spaghetti" with marinara and meat sauce is actually closer to a Bolognese sauce – a richer, meatier tomato-based sauce that's typically paired with flatbreads or other pastas, especially in the city of Bologna.

For our vegan version, we're going to take the Americanized approach we know and love and give it a plant-based makeover. This recipe keeps all the comfort of classic spaghetti, but replaces traditional meat-based sauces with vegan upgrades - yummy and cruelty free. Check out my colorful spaghetti recipe below. Enjoy!

Ingredients

• 1 Tbsp olive oil

• ~ 1 cup diced white onion

• 3 cloves garlic, minced (buy pre-minced to make life easy)

• 1-2 cups sliced mushrooms of your choice (I prefer shiitake)

• 1 half medium green bell pepper, diced (we’re creating a rainbow)

• 1 half medium yellow bell pepper, diced ((we’re creating a rainbow)

• 1/4 cup sliced cherry tomatoes and/or heirloom tomatoes

• ~ 1  tsp sea salt

• ~ 1 tsp dried oregano

•  Crushed red pepper flakes to taste (if you like a kick add more)

• 1 jar pre-made vegan marinara sauce (I like basil marinara)

• 1.5 cups water

• 12 oz dry noodles - style of your choice!

• Water or vegetable broth as an optional backup.

• A handful of fresh spinach

  • Optional - use frozen spinach (add earlier during the frying stage)

• Vegan parmesan for a topper 

  • Optional - use nutritional yeast instead!

Instructions

1. In large pot boil noodles of choice per package instructions. Drain, rinse, and set aside.

2. In a large pot, dump olive oil and onions. Sauté onions until translucent.

3. Add garlic & bell peppers. Sauté for another 3-5 minutes until softened & lightly charred. (If using frozen spinach add now and allow the water to cook off).

4. Add mushrooms, tomatoes, pepper, salt, oregano, & red pepper, cook until the mushrooms sweat.

5. Stir in marinara and allow the ingredients to cozy up together for 10 mins, lightly simmering. Add a bit of water or vegetable broth if the sauce looks too chunky.

6. Stir in fresh spinach until wilted (skip this step if you've already added the frozen option).

7. Stir in the prepared noodles.

8. Add more spices to taste.

9. Plate your vegan spaghetti adding vegan parm or nutritional yeast as a topper.

10. Serve and enjoy!

11. Let me know in the comments what you thought.

Enjoy Your Meal!

This vegan spaghetti is a nutritious way to enjoy a classic. Feel free to modify the ingredients based on your preferences or seasonal availability!