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Vegetable Spaghetti Dinner

This vegetable spaghetti dinner is piled high with healthy fresh vegetables. Broccoli, peas, green beans, mushrooms and tomatoes are sauteed and mixed with basil and parmesan. These veggies are served over cooked spaghetti noodles for an easy weeknight dinner that the whole family will love!

Serve this pasta with a side salad like our easy greek salad or garden salad with herb dressing. Add warm crusty bread or our a slice of herbed quick bread or cottage cheese muffins.

Cooked vegetables including green beans, mushrooms, tomatoes and peas, all sprinkled with parmesan cheese and served over spaghetti pasta noodles in a large bowl.

Vegetarian Pasta Dinner Recipe

  • This is an easy and healthy spaghetti recipe that is piled high with vegetables.
  • The recipe is budget-friendly using affordable ingredients from the grocery. To save money, choose canned or frozen vegetables, especially if they’re not in season.
  • Leftovers make an easy lunch for work or school. Just reheat in the microwave and serve with more fresh parmesan.
  • Top with ground beef, sausage or chopped chicken breast for added protein.
  • This recipe can also be made low carb by using spaghetti squash noodles similar to our spaghetti squash bolognese.
  • For more simple pasta dinner recipes try our easy one-pot spaghetti or vegetable parmesan pasta skillet.
Recipe ingredients on the counter including a bowl of tomatoes, mushrooms, green beans, grated parmesan, broccoli, peas, rice noodles, milk, basil, olive oil, salt and pepper.

Recipe Ingredients

PASTA: This recipe uses a 16 oz package of dried spaghetti noodles. Our family loves rice pasta as we prefer to eat gluten-free pasta when possible. Whole grain pasta noodles or your family’s favorite spaghetti brand would also work!

VEGETABLES: Frozen vegetables make this recipe fast and easy as they require less cooking time. But fresh vegetables can also be added depending on what you have in the fridge. I used frozen broccoli (chopped into smaller pieces), frozen peas, fresh green beans (chopped smaller), fresh mushrooms and fresh tomatoes.

FLAVOR: Dried basil, minced garlic, parmesan cheese, salt and pepper add flavor to the recipe. For best flavor, choose freshly grated parmesan cheese.

VARIATIONS: Add spaghetti pasta sauce (or marinara sauce) over top of the pasta noodles, just before adding the cooked vegetables. We love using our homemade spaghetti meat sauce in pasta recipes. You can also add extra veggies like chopped bell peppers, real spinach, chopped yellow squash, medium zucchini, sweet potatoes, chopped small eggplant, or sliced medium carrots. Add a pinch of red pepper flakes or hot sauce for an extra kick.

Four images showing steps to make recipe including a metal strainer with cooked spaghetti noodles, cooked mushrooms and tomatoes in sauce in a dutch oven, A pot divided in half with green vegetables and the cooke tomato mushrooms in sauce. And a pot with a green vegetables, tomatoes and mushrooms all mixed together.

How To Make Vegetable Spaghetti

This is a quick overview of how the vegetable spaghetti is made with full instructions at the bottom of this post.

  1. Cook spaghetti al dente. Drain spaghetti and set it aside. Chop vegetables.
  2. Boil green veggies for 2-3 minutes til cooked.
  3. Sautee mushrooms and tomatoes with spices over medium heat. Add parmesan and milk, cook until creamy.
  4. Add green veggies to the pot and mix together.
  5. Add spaghetti noodles to a large bowl. Drizzle olive oil, parmesan, salt and pepper. Top with cooked vegetable mixture.

Leftovers can be stored in a covered container in the fridge for up to 3-4 days. The recipe can be reheated in the microwave and served.

Close up of cooked vegetables including mushrooms, green beans, broccoli, tomatoes, and peas. All sprinkled with grated parmesan and on a bed of spaghetti noodles.

Recipe Tips

  • Cook pasta noodles until al dente. This is in between crunchy and mushy. It’s cooked all the way through, but not mushy.
  • You can use fresh or frozen vegetables. Fresh vegetables tend to taste better, but frozen vegetables help to save time.
  • All vegetables should be chopped small into bite-sized pieces. This will help them cook faster.
  • Add fresh basil leaves for even more flavor.
  • Use freshly grated parmesan cheese for more flavor. Fresh parmesan will also melt into a beautiful creamy consistency that the jarred parmesan will not.
Looking down at the vegetable spaghetti recipe in a white serving bowl with two wood salad spoons.

More Pasta Recipes

Easy Vegetable Spaghetti

Piled high with healthy vegetables. Seasoned with grated parmesan and served with spaghetti noodles.
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 4 cups chopped broccoli
  • 2 cups peas - frozen or canned
  • 2 cups green beans - chopped
  • 2 cups chopped mushrooms
  • 4 medium tomatoes - chopped
  • 1 tsp dried basil
  • 4 garlic cloves minced
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup milk - dairy or dairy-free will work
  • ½ cupg grated parmesan
  • 16 oz spaghetti noodles, uncooked - 454 g

Instructions

  • Cook the spaghetti al dente according to the package directions. Drain and rinse under cool water. Set aside.
    Two images: first is cooked pasta noodles in a pot with water. Second is cooked spaghetti noodles in a strainer.
  • While spaghetti is cooking, chop the broccoli, green beans, mushrooms and tomatoes into bit-size pieces. Mince the garlic.
  • Place spaghetti in a large serving bowl.
    Cooked spaghetti noodles in a large white bowl.
  • Add the broccoli, peas and green beans to a pot with water. Bring to a boil for 2-3 minutes, then drain the vegetables.
    Two images. First is a steel pot with water and green veggies. Second is cooked chopped green veggies in a strainer.
  • Add mushrooms, tomatoes, basil, garlic, salt and pepper to a large pot or large skillet. Cook until mushrooms soften, about 1-3 minutes.
    Two images of a dutch oven pot. First has chopped mushrooms, chopped tomatoes and spices. Second has pot with cooked ingredients mixed together.
  • Add milk and grated parmesan and mix together until cheese melts. Cook 1-2 mintues.
    Two images of a white pot, first is tomato mushroom mixture with grated parmesan sprinkled overtop. Second is cooked mushrooms and tomatoes in a creamy sauce.
  • Add the vegetables back to the pot and mix everything together.
    Two images of a white pot. Firs is divided green vegetables and tomato mushroom mixture. Second is all cooked vegetables mixed together.
  • Add spaghetti noodles to a large serving dish. Drizzle extra-virgin olive oil, salt and pepper overtop. Serve vegetables overtop of spaghetti pasta.
    Vegetables overtop of spaghetti pasta in a white bowl with a wood spoon.

Recipe Notes:

  • Cook pasta noodles until al dente. This is in between crunchy and mushy. It’s cooked all the way through, but not mushy.
  • You can use fresh or frozen vegetables. Fresh vegetables tend to taste better, but frozen vegetables help to save time.
  • All vegetables should be chopped small into bite-sized pieces. This will help them cook faster.
  • Use freshly grated parmesan cheese for more flavor. Fresh parmesan will also melt into a beautiful creamy consistency that the jarred parmesan will not.
Nutrition
Calories: 408kcal | Carbohydrates: 80g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 244mg | Potassium: 1023mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1719IU | Vitamin C: 90mg | Calcium: 113mg | Iron: 3mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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