Vegan Spaghetti with Tomato Basil Sauce is one of those recipes I come back to again and again, especially on nights when I’m craving something cozy, but life feels a little too full for anything complicated. I actually came up with this dish during one of those whirlwind weeks, Toddler (my crumb detective pup) had torn through the pantry, I was running behind on dinner, and the idea of another takeout meal felt… just not right.
So I grabbed what I had: canned tomatoes, a box of spaghetti, a bundle of basil from the windowsill, and a very enthusiastic amount of garlic. And just like that, this simple bowl of goodness was born. It’s the kind of meal that makes you feel grounded, nourished, and a little bit proud, like, “Yes, I made this. And it was wildly delicious.” Whether you’re new to plant-based cooking or just need a go-to that never lets you down, this is it.
If you’re into simple, flavorful vegan dinners, you might also love our Vegan Lentil Bolognese, it’s just as comforting and packed with protein.
Table of Contents
Why you’ll love this recipe
Okay, let me jump in here. First, Vegan Spaghetti with Tomato Basil Sauce is what I call a “wing-it” classic. You get that rich, slow-cooked taste without hovering over the stovetop all night. One of my friends swears this sauce tastes like a five-star restaurant, honestly, she’s not totally wrong. The fresh basil and simmered tomatoes do magical things together. And the best part? If you’re new to vegan stuff, this recipe won’t make you feel lost at sea. You’re skipping cheese and meat, but you’re not skipping flavor. I used to think all vegan pasta was bland. Nope. This one’s got heart…and garlic.
Craving something creamy? Try the Vegan Cauliflower Alfredo Pasta, a smooth, dairy-free option that feels indulgent but stays plant-based.
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Vegan Spaghetti with Tomato Basil Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and flavorful vegan spaghetti dish with a simple tomato basil sauce that is both comforting and easy to make.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 chopped onion
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1 cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a pan over medium heat until warm and shimmery.
- Add the chopped onion and garlic, sautéing for a few minutes until fragrant.
- Stir in canned crushed tomatoes, fresh basil, salt, and black pepper.
- Let the sauce simmer gently for 15 to 30 minutes.
- Meanwhile, cook spaghetti according to package instructions and drain it just before the sauce is done.
- Toss the cooked spaghetti into the sauce and combine well.
- Serve with extra basil on top if desired.
Notes
For variations, you can use different types of pasta, add spinach or lentils, or include garlic powder if you’re out of fresh garlic.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, spaghetti, tomato sauce, quick meal, plant-based
How to make tomato basil pasta
If you can boil water, you’re officially qualified for making Vegan Spaghetti with Tomato Basil Sauce. Start by heating olive oil in a pan (get it warm and shimmery). Toss in chopped onion and plenty of garlic. It’ll smell amazing already. After just a few minutes, stir in canned crushed tomatoes, don’t bother with fancy kinds unless you want to, regular works just great.
Chop a handful of fresh basil and throw it in along with a pinch of salt and black pepper. I like to let this bubble gently about 15 minutes. Actually, you can leave it up to 30 minutes if you want the flavor to go wild. Meanwhile, cook your spaghetti. Drain it right before the tomato sauce is done. Toss the pasta directly into the sauce, give everything a good tumble, and serve. There’s nothing fussy about it. Got a little extra basil? Toss it on top, looks fancy, tastes better.
For a veggie-packed favorite, Vegan Ratatouille is a must, especially when you want something fresh and rustic.
Ingredient swaps
Here’s where I get a little bossy: please please don’t stress if you’re missing stuff for your Vegan Spaghetti with Tomato Basil Sauce. Run out of spaghetti? Linguine, penne, or whatever pasta you have is fine. No fresh basil? I’ve totally used dried basil in a pinch, just halve the amount or it can get a little, um, intense.
Garlic powder works in place of fresh, though you’ll miss that little edge of bite. If you’re out of olive oil, any mild oil will do, but skip coconut oil, honestly, it messes with the Italian vibes. And for tomatoes, crushed, diced, even cherry tomatoes sliced up, they’ll all get you there eventually. I’ve thrown in a pinch of red pepper flakes for a surprise kick too. You can play, that’s the fun part.
Want something extra cozy? Try our Vegan Spinach and Artichoke Lasagna, creamy, comforting, and layered with love.
How to store
So maybe you made a monster batch of Vegan Spaghetti with Tomato Basil Sauce by accident. Happens to me…a lot. Luckily, leftovers are even better next day (isn’t that always the case?). Toss any extra sauce in an airtight container. You can keep it in the fridge for three to four days, no drama. Reheat in a saucepan over low heat with a splash of water if it thickens too much. I’ve also frozen the sauce solo, then warmed it up straight from the freezer. The pasta itself keeps but gets a bit soft, still edible, not mind-blowing. If you’re meal-prepping, store your pasta and sauce separately for best results. Warm up, mix together, and you’ve got lunch for tomorrow.
| Storage Method | How Long | Best for | Tips |
|---|---|---|---|
| Fridge (sauce only) | 3-4 days | Leftovers | Use airtight container |
| Freezer (sauce only) | 2 months | Meal prep | Thaw overnight for best texture |
| Fridge (with pasta) | 3 days | Quick meals | Add a splash of water to reheat |
Variations and tips
There are honestly a million ways to upgrade Vegan Spaghetti with Tomato Basil Sauce if you’re feeling snazzy. Sometimes I add a handful of chopped spinach right into the sauce, or toss in some lentils for protein. A squirt of lemon brightens everything up, it’s weirdly good. Oh, and don’t sleep on olives or sun-dried tomatoes if you like bold, punchy flavors. My cousin throws sliced mushrooms in and claims it’s the greatest combo going. If you want more “cheesy” vibes, sprinkle on some nutritional yeast. Extra garlic? Always. Always more garlic.
• For a heartier meal, top with roasted chickpeas.
• Try gluten-free pasta if you’re sensitive (been there, it works).
• Great with a simple salad or garlic bread, if you’re feeling classic.
• Cold leftovers might be better than hot ones. Try and see.
FAQ
Can I use fresh tomatoes instead of canned?
Yes, but chop and cook them down longer. They make the sauce a bit sweeter and lighter.
Is this kid-friendly?
Big time! Just skip red pepper flakes if your little ones don’t love spice.
Can I prep this in advance?
The sauce is perfect for meal prep. Pasta is best fresh, but you can keep it cooked and separate.
How do I make this sauce thicker?
Let it simmer uncovered, stirring sometimes. Tomato paste helps if you like it super rich.
Does Vegan Spaghetti with Tomato Basil Sauce work for parties?
Absolutely. Double (or triple) it, serve with salad or bread, and people will swarm your kitchen.
One Last Bite: Why I Make This Recipe on Repeat
That’s the magic of Vegan Spaghetti with Tomato Basil Sauce, it reminds me that cooking doesn’t have to be fancy to be memorable. This recipe is now part of my regular rhythm, especially when I need comfort without the weight, and flavor without the fuss. I’ll make it while a podcast hums in the background, Toddler snoozes at my feet, and the kitchen smells like basil and garlic and warmth.
If you ever feel like real food and real life don’t always get along, this pasta bridges the gap. It’s simple, soul-hugging, and entirely yours to make your own. You don’t need a ton of ingredients or time, just a little love and a decent pot.
You’re always welcome in my kitchen.
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