Vegan Spaghetti Marinara: Easy Italian Recipe
55 minutes
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About Vegan Spaghetti Marinara: Easy Italian Recipe
This vibrant Vegan Spaghetti Marinara recipe delivers a taste of Italy without any compromise on flavor! Made with ripe tomatoes simmered to perfection with garlic and herbs, this rich and satisfying sauce is the perfect weeknight meal.The slow simmering develops deep, complex flavors that will impress even the most discerning pasta lover. This recipe is easily scaled up for meal prepping – store leftovers in the fridge for up to 10 days for quick and delicious meals throughout the week.Get ready to experience a truly authentic, plant-based Italian classic that's both simple and unforgettable.
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Recipe Time & More
Prep5 minutes
Cook50 minutes
Total55 minutes
Ingredients
Pasta
- 300 gm Spaghetti
Marinara Sauce
- 400 gm Canned Plum Tomatoes blanched and peeled, or 200g fresh ripe tomatoes
- 1 Onion medium; white onion can be substituted, yellow
- 2.5 clove Garlic minced
- 1.5 tsp Salt adjust to taste
- 1/2 tsp Oregano chopped, dried, or 1 tbsp fresh oregano
- 1/4 tsp Pepper Flakes for heat, optional, red
- 3 tbsp Olive Oil extra virgin
- 1 cup Water hot
Garnish
- 1/4 cup Parsley chopped; or fresh italian basil, fresh
Instructions
Prepare the Marinara Sauce
- Blanch the tomatoes (if using fresh): Bring a pot of water to a boil. Add the tomatoes and cook for 5 minutes. Remove and let them sit in the hot water for another 10 minutes. Peel and roughly chop the tomatoes.
- Roughly chop the onion and mince the garlic. Add the chopped tomatoes, onion, and garlic to a saucepan.
- Add olive oil, salt, oregano, red pepper flakes (if using), and hot water. Stir to combine.
- Simmer over low heat for 20 minutes, crushing the ingredients against the sides of the pan with a heavy spoon to release their juices.
- Continue to simmer for another 20-25 minutes, or until the sauce has thickened.
- Remove from heat and set aside.
Cook the Spaghetti
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Finish the Dish
- Heat the remaining olive oil in a skillet. Add a clove of minced garlic (optional) and sauté briefly.
- Add the cooked spaghetti to the skillet and toss gently to coat with oil.
- Stir in the marinara sauce and a little pasta water (if needed to thin the sauce). Cook for 2 minutes, tossing to combine.
- Garnish with fresh parsley or basil before serving.
Recipe Notes
Expert Tips for the Best Vegan Spaghetti Marinara
- For a deeper flavor, roast the tomatoes in the oven at 400°F (200°C) for 30 minutes before using them in the sauce.
- Don't be afraid to adjust the seasoning to your taste. Add more salt, pepper, or red pepper flakes as needed.
- If you want a smoother sauce, blend it with an immersion blender after simmering.
- For a richer sauce, add a tablespoon of nutritional yeast at the end of cooking.
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 4gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1140mgFiber: 1gSugar: 2g
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4 Comments
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I’m excited to try this recipe!
Absolutely scrumptious! Thanks for the recipe.
Simple, yummy n awesome
What a delightful recipe! Thanks for sharing.