18 Flavorful Meatless Spaghetti Recipes for Every Palate

Are you craving a comforting bowl of spaghetti but want to skip the meat? You’ve come to the right place! Whether you’re a vegetarian, trying to eat more plant-based meals, or just looking for delicious dinner inspiration, these 18 flavorful meatless spaghetti recipes offer something for every palate. From quick weeknight dinners to cozy comfort food, get ready to discover your new favorite pasta dish!

Creamy Garlic Parmesan Spaghetti

Finally, let’s create a comforting pasta dish that transforms simple ingredients into something extraordinary. Follow these precise steps to master creamy garlic parmesan spaghetti, perfect for both weeknight dinners and special occasions.

Ingredients

– 8 ounces dried spaghetti
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt
– 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil at 212°F.
2. Add 8 ounces dried spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium heat for 2 minutes.
4. Add 4 cloves minced fresh garlic to the skillet and sauté for 1 minute until fragrant but not browned.
5. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and gradually whisk in 1 cup freshly grated parmesan cheese until completely melted and smooth.
7. Stir in 2 tablespoons unsalted butter until the sauce becomes glossy and emulsified.
8. Drain the cooked spaghetti, reserving 1/4 cup pasta water.
9. Add the hot drained spaghetti directly to the sauce in the skillet.
10. Toss the spaghetti with the sauce for 2 minutes, adding reserved pasta water 1 tablespoon at a time if the sauce becomes too thick.
11. Season with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, tossing to combine evenly.
12. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
13. Serve immediately while hot. Velvety smooth with a perfect balance of sharp parmesan and aromatic garlic, this spaghetti clings beautifully to each strand. Consider topping with additional grated parmesan and serving alongside crusty bread to soak up every drop of the luxurious sauce.

Spicy Arrabbiata Spaghetti

Keeping weeknight dinners exciting doesn’t require complicated techniques—just a handful of quality ingredients and this straightforward method for spicy arrabbiata spaghetti. Known for its fiery kick from crushed red pepper flakes, this classic Italian sauce comes together quickly while your pasta cooks, making it perfect for busy evenings when you crave something boldly flavored yet simple to prepare.

Ingredients

• 8 ounces dried spaghetti
• 3 tablespoons rich extra virgin olive oil
• 4 cloves aromatic garlic, thinly sliced
• 1 teaspoon vibrant crushed red pepper flakes
• 1 (28-ounce) can of San Marzano tomatoes, crushed by hand
• 1 teaspoon coarse sea salt
• Freshly chopped Italian parsley for garnish
• Grated Pecorino Romano cheese for serving

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking.
4. Add 4 cloves of thinly sliced aromatic garlic and 1 teaspoon of vibrant crushed red pepper flakes to the hot oil.
5. Cook the garlic and pepper flakes for exactly 60 seconds, stirring constantly, until fragrant but not browned.
6. Tip: Watch the garlic carefully—if it browns, it will turn bitter and overwhelm the sauce.
7. Pour the hand-crushed San Marzano tomatoes and their juices into the skillet.
8. Add 1 teaspoon of coarse sea salt to the tomato mixture.
9. Simmer the sauce uncovered for 12-15 minutes, stirring occasionally, until slightly thickened and the oil begins to separate at the edges.
10. Tip: Don’t rush the simmering—this allows the flavors to meld and the sauce to develop its characteristic depth.
11. Reserve 1/2 cup of starchy pasta water before draining the cooked spaghetti.
12. Transfer the drained spaghetti directly into the skillet with the arrabbiata sauce.
13. Add 1/4 cup of the reserved pasta water to the skillet and toss vigorously for 1-2 minutes until the sauce clings to every strand.
14. Tip: The starchy pasta water helps emulsify the sauce and creates a silky texture that coats the spaghetti perfectly.
15. Divide the finished pasta among serving bowls.
16. Garnish with freshly chopped Italian parsley and grated Pecorino Romano cheese.

Delight in the way the silky tomato sauce clings to each strand of perfectly cooked spaghetti, creating a harmonious balance between the bright acidity of tomatoes and the persistent warmth of red pepper flakes. The finished dish boasts a vibrant red hue with flecks of green parsley, offering both visual appeal and layers of flavor that develop with each bite. For a creative twist, serve alongside grilled garlic bread to scoop up any remaining sauce, or top with fresh basil leaves for an aromatic finish that complements the spice.

Roasted Garlic and Olive Oil Spaghetti

When you’re craving something simple yet deeply satisfying, this roasted garlic and olive oil spaghetti delivers incredible flavor with minimal effort. We’ll slowly roast whole garlic heads until they become sweet and spreadable, then toss them with al dente pasta for a dish that feels both rustic and refined. Follow these steps carefully, and you’ll master this comforting classic in no time.

Ingredients

– 1 lb dried spaghetti
– 2 whole heads fresh garlic
– ½ cup rich extra virgin olive oil
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
– ¼ cup finely chopped fresh parsley
– ½ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Slice the top quarter off both garlic heads to expose the cloves.
3. Place each garlic head on a square of aluminum foil.
4. Drizzle 2 tablespoons of olive oil over each exposed garlic head.
5. Wrap the garlic tightly in the foil, creating sealed packets.
6. Roast the garlic packets on a baking sheet for 45 minutes until the cloves are golden brown and soft.
7. Bring a large pot of salted water to a rolling boil.
8. Add the spaghetti and cook for 8-10 minutes until al dente (firm to the bite).
9. Reserve 1 cup of pasta water before draining the spaghetti.
10. Squeeze the roasted garlic cloves from their skins into a large bowl.
11. Mash the roasted garlic into a smooth paste using a fork.
12. Whisk the remaining ¼ cup olive oil into the garlic paste.
13. Add the hot drained spaghetti to the garlic-oil mixture.
14. Toss vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta evenly.
15. Stir in the coarse sea salt and freshly cracked black pepper.
16. Fold in the finely chopped fresh parsley.
17. Sprinkle with grated Parmesan cheese just before serving.

Zesty roasted garlic melts into the olive oil, creating a sauce that clings beautifully to each strand of spaghetti. The finished dish offers creamy texture from the garlic paste against the satisfying chew of al dente pasta, with fresh parsley providing bright contrast. For an elegant twist, top with toasted breadcrumbs or serve alongside grilled shrimp for a complete meal.

Sun-Dried Tomato and Basil Spaghetti

Many home cooks find pasta dishes intimidating, but this sun-dried tomato and basil spaghetti transforms simple ingredients into restaurant-quality results with straightforward techniques anyone can master. Making this dish requires just a few key components that build layers of flavor through careful timing and preparation.

Ingredients

– 12 ounces dried spaghetti noodles
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves aromatic fresh garlic, thinly sliced
– 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon crushed red pepper flakes

Instructions

1. Fill a large stockpot with 6 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of coarse sea salt to the boiling water, then carefully add 12 ounces of dried spaghetti noodles.
3. Cook the spaghetti for 8-10 minutes, stirring occasionally with tongs to prevent sticking, until al dente (firm to the bite).
4. While the pasta cooks, heat 3 tablespoons of rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 4 cloves of thinly sliced aromatic fresh garlic and cook for 1-2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
6. Stir in 1/2 cup of roughly chopped oil-packed sun-dried tomatoes and 1/4 teaspoon of crushed red pepper flakes, cooking for another 2 minutes to warm through.
7. Reserve 1 cup of the starchy pasta water before draining the cooked spaghetti.
8. Transfer the drained spaghetti directly into the skillet with the tomato-garlic mixture.
9. Add 1/4 cup of the reserved pasta water and toss continuously for 1-2 minutes until the sauce emulsifies and coats each strand.
10. Remove the skillet from heat and stir in 1/4 cup of freshly grated Parmesan cheese until melted and creamy.
11. Fold in 1/4 cup of thinly sliced fresh basil leaves just before serving.

Perfectly balanced between sweet and savory, the sun-dried tomatoes create a concentrated flavor that clings to each pasta strand, while the fresh basil adds a bright, herbal finish. The creamy Parmesan coating creates a luxurious texture without heavy cream, making this dish feel indulgent yet surprisingly light. For an elegant presentation, twist the spaghetti into neat nests using tongs and garnish with extra basil leaves and a drizzle of olive oil.

Mushroom and Spinach Spaghetti

Ready to master a comforting pasta dish that transforms simple ingredients into something extraordinary? Mushroom and spinach spaghetti delivers earthy flavors balanced with fresh greens in a creamy, garlic-infused sauce that comes together in under 30 minutes. Remember to prep all ingredients before starting—this makes the cooking process smooth and enjoyable.

Ingredients

• 8 ounces dried spaghetti
• 3 tablespoons rich extra-virgin olive oil
• 4 cloves fresh garlic, minced
• 12 ounces cremini mushrooms, sliced
• 5 ounces fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 4 cloves minced fresh garlic and sauté for 1 minute until fragrant but not browned.
5. Add 12 ounces sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden color.
6. Flip mushrooms and continue cooking for 4 more minutes until tender and deeply browned.
7. Stir in 5 ounces fresh baby spinach and cook for 2 minutes until completely wilted.
8. Pour in 1/2 cup heavy cream and bring to a gentle simmer over medium-low heat.
9. Stir in 1/2 cup grated Parmesan cheese until melted and sauce thickens slightly, about 2 minutes.
10. Drain cooked spaghetti, reserving 1/4 cup pasta water.
11. Add drained spaghetti to the skillet along with reserved pasta water, 1 teaspoon fine sea salt, and 1/2 teaspoon cracked black pepper.
12. Toss everything together for 2 minutes until sauce coats each strand evenly.
13. Remove from heat and stir in 2 tablespoons chopped fresh parsley.

Unbelievably creamy yet light, this spaghetti features tender mushrooms that release their earthy essence into the velvety sauce, while the spinach adds fresh contrast and vibrant color. For an elegant twist, top with extra Parmesan and serve alongside crusty bread to soak up every bit of the garlic-infused cream sauce.

Lemon Garlic Spaghetti with Broccoli

Bursting with bright, zesty flavors, this Lemon Garlic Spaghetti with Broccoli transforms simple ingredients into a vibrant, satisfying meal that comes together in under 30 minutes. Begin by gathering your fresh components and preparing your workspace for an efficient cooking process. Follow each step carefully for perfectly cooked pasta and beautifully crisp-tender broccoli every time.

Ingredients

– 8 ounces dried spaghetti
– 4 cups fresh broccoli florets
– 3 tablespoons rich extra virgin olive oil
– 4 cloves aromatic fresh garlic, minced
– 1 large juicy lemon
– 1/4 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Add 4 cups fresh broccoli florets to the pasta water during the final 3 minutes of cooking.
4. Drain the spaghetti and broccoli together in a colander, reserving 1/2 cup of the starchy pasta water.
5. Heat 3 tablespoons rich extra virgin olive oil in the empty pot over medium heat for 1 minute until shimmering.
6. Add 4 cloves minced aromatic fresh garlic and cook for exactly 45 seconds until fragrant but not browned.
7. Squeeze the juice from 1 large juicy lemon directly into the garlic oil.
8. Return the drained spaghetti and broccoli to the pot, tossing to coat evenly with the lemon-garlic mixture.
9. Add 1/4 cup of the reserved pasta water and continue tossing until the sauce lightly coats the pasta.
10. Season with 1/4 teaspoon coarse kosher salt and 1/4 teaspoon freshly cracked black pepper, tossing to distribute evenly.
11. Remove from heat and stir in 1/4 cup freshly grated Parmesan cheese until melted and creamy.

Hearty yet refreshing, this dish offers a delightful contrast between the al dente spaghetti and crisp-tender broccoli florets. The bright lemon cuts through the richness of the olive oil and Parmesan, creating a balanced flavor profile that sings with each bite. For an elegant presentation, garnish with extra lemon zest and serve immediately while the cheese is still creamy and the broccoli maintains its vibrant green color.

Spaghetti Aglio e Olio with Chili Flakes

Many home cooks overlook the beauty of simplicity, but this classic Italian pasta dish proves that just a few quality ingredients can create something truly spectacular. Mastering Spaghetti Aglio e Olio requires attention to timing and technique, transforming humble pantry staples into a restaurant-worthy meal that comes together in minutes.

Ingredients

– 8 ounces dried spaghetti
– 1/2 cup rich extra-virgin olive oil
– 6 cloves fresh garlic, thinly sliced
– 1 teaspoon vibrant red chili flakes
– 1/4 cup fresh Italian parsley, finely chopped
– 1/2 cup salty, briny pasta water
– 1/4 teaspoon coarse sea salt

Instructions

1. Bring a large pot of heavily salted water to a rolling boil at 212°F.
2. Add 8 ounces of dried spaghetti and cook for exactly 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
4. Meanwhile, heat 1/2 cup rich extra-virgin olive oil in a large skillet over medium-low heat for 2 minutes.
5. Add 6 cloves of thinly sliced fresh garlic and cook for 90 seconds until fragrant but not browned.
6. Stir in 1 teaspoon vibrant red chili flakes and cook for 30 seconds to infuse the oil.
7. Tip: Keep the heat moderate to prevent the garlic from burning and turning bitter.
8. Add the drained spaghetti directly to the skillet along with 1/4 cup of the reserved pasta water.
9. Toss continuously for 2 minutes until the spaghetti is well-coated and the sauce emulsifies.
10. Tip: The starchy pasta water helps create a silky sauce that clings to every strand.
11. Remove from heat and stir in 1/4 cup finely chopped fresh Italian parsley.
12. Tip: Adding the parsley off-heat preserves its bright color and fresh flavor.
13. Season with 1/4 teaspoon coarse sea salt and toss once more to combine.
You’ll notice the spaghetti develops a glossy sheen from the emulsified sauce, with the gentle heat of chili flakes building gradually against the savory garlic backdrop. For a restaurant-style presentation, twist portions into neat nests using tongs and garnish with extra parsley leaves and a final drizzle of olive oil.

Roasted Red Pepper and Walnut Spaghetti

Ready to transform simple spaghetti into a restaurant-worthy dish? Roasted red pepper and walnut spaghetti combines sweet, smoky peppers with rich, nutty walnuts for a pasta that feels both comforting and sophisticated. This methodical approach ensures perfect results every time, even for first-time cooks.

Ingredients

– 1 lb dried spaghetti noodles
– 3 large red bell peppers, roasted and peeled
– 1 cup raw walnut halves
– 3 cloves fresh garlic, minced
– 1/2 cup rich extra virgin olive oil
– 1/4 cup freshly grated Parmesan cheese
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup fresh Italian parsley, chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place whole red bell peppers on the baking sheet and roast for 25-30 minutes until skins are completely blackened and blistered.
3. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 15 minutes to steam.
4. While peppers steam, toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly golden.
5. Peel blackened skins from peppers, remove stems and seeds, then roughly chop the flesh.
6. Bring a large pot of heavily salted water to a rolling boil over high heat.
7. Add spaghetti noodles and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
8. While pasta cooks, combine roasted peppers, toasted walnuts, minced garlic, and olive oil in a food processor.
9. Pulse the mixture for 30-45 seconds until it forms a coarse, spreadable paste.
10. Drain cooked spaghetti, reserving 1/2 cup of starchy pasta water.
11. Return hot pasta to the pot and immediately toss with the pepper-walnut sauce.
12. Add reserved pasta water gradually while tossing to create a creamy emulsion that coats each strand.
13. Stir in grated Parmesan cheese, sea salt, and cracked black pepper until evenly distributed.
14. Garnish with fresh chopped parsley just before serving.

What makes this dish truly special is the contrast between the silky, emulsified sauce clinging to each pasta strand and the satisfying crunch of toasted walnuts. The sweet smokiness of roasted peppers balances beautifully with the earthy walnut flavor, creating a pasta that’s equally impressive for weeknight dinners or entertaining guests. Try serving it alongside grilled chicken or with a simple arugula salad dressed in lemon vinaigrette for a complete meal.

Garlic Butter Spaghetti with Zucchini

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. Garlic Butter Spaghetti with Zucchini transforms simple pantry staples into a vibrant, satisfying meal that comes together in under 30 minutes, making it perfect for busy evenings when you crave something comforting yet fresh.

Ingredients

– 8 ounces dried spaghetti
– 2 medium zucchini, sliced into ¼-inch rounds
– 4 tablespoons unsalted butter
– 3 cloves fresh garlic, minced
– ¼ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 teaspoon kosher salt to the boiling water, then carefully add 8 ounces dried spaghetti, stirring immediately to prevent sticking.
3. Cook spaghetti for 9-11 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
4. While spaghetti cooks, melt 4 tablespoons unsalted butter in a large skillet over medium heat until foamy and fragrant.
5. Add 3 cloves minced fresh garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Add 2 medium zucchini slices to the skillet in a single layer, cooking for 3-4 minutes per side until golden brown and tender-crisp.
7. Reserve ½ cup pasta cooking water before draining the cooked spaghetti.
8. Transfer drained spaghetti directly into the skillet with zucchini and garlic butter.
9. Toss spaghetti with the zucchini mixture, adding reserved pasta water 2 tablespoons at a time until the sauce lightly coats the noodles.
10. Remove skillet from heat and stir in ¼ cup grated Parmesan cheese until melted and creamy.
11. Season with ½ teaspoon freshly ground black pepper and garnish with 2 tablespoons chopped fresh parsley.
Vibrant with golden zucchini coins and glossy butter-coated noodles, this dish delivers a perfect balance of savory garlic and fresh herbal notes. For an elegant twist, top with extra Parmesan shavings and serve alongside crusty bread to soak up every bit of the flavorful sauce.

Spaghetti with Caramelized Onions and Thyme

A perfectly caramelized onion transforms simple spaghetti into something extraordinary, creating a dish that balances sweet, savory, and earthy flavors in perfect harmony. This methodical approach ensures even beginners can achieve restaurant-quality results by focusing on proper technique and timing. Follow each step precisely to develop the deep, complex flavors that make this pasta so memorable.

Ingredients

– 1 pound dried spaghetti noodles
– 3 large yellow onions, thinly sliced
– ¼ cup rich extra virgin olive oil
– 2 tablespoons unsalted butter
– 3 fresh thyme sprigs
– ½ cup dry white wine
– 1 cup freshly grated Parmesan cheese
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
2. Add the thinly sliced yellow onions and cook for 25 minutes, stirring every 5 minutes, until they turn deep golden brown.
3. Strip the leaves from the fresh thyme sprigs directly into the skillet, discarding the stems.
4. Pour in the dry white wine and simmer for 3 minutes until the liquid reduces by half.
5. Meanwhile, bring a large pot of salted water to a rolling boil at 212°F.
6. Add the dried spaghetti noodles to the boiling water and cook for 9 minutes until al dente.
7. Reserve 1 cup of starchy pasta water before draining the spaghetti noodles completely.
8. Transfer the drained spaghetti noodles directly into the onion mixture in the skillet.
9. Add the unsalted butter and ½ cup of reserved pasta water to the skillet.
10. Toss continuously for 2 minutes until the sauce emulsifies and coats each noodle evenly.
11. Sprinkle the coarse sea salt and freshly cracked black pepper over the pasta.
12. Stir in ¾ cup of freshly grated Parmesan cheese until melted and incorporated.
13. Remove the skillet from heat and let rest for 1 minute before serving.
14. Garnish with the remaining ¼ cup of freshly grated Parmesan cheese.

Silken strands of pasta cling to the deeply caramelized onions, creating a sauce that’s both velvety and substantial. The sweet onion flavor melds beautifully with the earthy thyme and sharp Parmesan, while the al dente texture provides the perfect bite. For an elegant presentation, twist portions into neat nests using tongs and drizzle with a final thread of olive oil.

Avocado and Lime Spaghetti

Ready to transform your pasta night with a vibrant twist? This avocado and lime spaghetti brings together creamy richness and zesty brightness in a dish that’s surprisingly simple to master. Let’s walk through each step together to ensure perfect results every time.

Ingredients

– 8 ounces dried spaghetti
– 2 ripe Hass avocados
– 1/4 cup fresh lime juice
– 1/4 cup rich extra virgin olive oil
– 1/4 cup fresh cilantro leaves
– 2 cloves fresh garlic
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, halve 2 ripe Hass avocados, remove pits, and scoop flesh into a food processor.
4. Add 1/4 cup fresh lime juice, 1/4 cup rich extra virgin olive oil, 1/4 cup fresh cilantro leaves, 2 cloves fresh garlic, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly cracked black pepper to the food processor.
5. Blend the mixture for 45-60 seconds until completely smooth and creamy, scraping down the sides once to ensure even blending.
6. Drain the cooked spaghetti thoroughly, reserving 1/2 cup of pasta water before draining.
7. Return the hot spaghetti to the empty pot and immediately add the avocado sauce.
8. Toss vigorously with tongs for 1-2 minutes, adding reserved pasta water 1 tablespoon at a time until the sauce coats the spaghetti evenly.
9. Serve immediately while the pasta is still warm.

Unbelievably creamy yet bright, this spaghetti boasts a velvety texture that clings perfectly to each strand while the lime cuts through the richness. The vibrant green color makes it stunning for dinner parties, or try topping with grilled shrimp for a complete meal that celebrates fresh, bold flavors.

Spaghetti with Creamy Cashew Alfredo

Always searching for that perfect creamy pasta without the dairy? This spaghetti with creamy cashew alfredo transforms simple ingredients into a luxurious, velvety sauce that will become your new weeknight favorite.

Ingredients

• 8 ounces dried spaghetti
• 1 cup raw cashews, soaked overnight
• 2 cloves fresh garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup filtered water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, drain the soaked raw cashews and place them in a high-speed blender.
4. Add 2 cloves minced fresh garlic, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons rich extra virgin olive oil, 1/2 cup filtered water, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper to the blender.
5. Blend on high speed for 60-90 seconds until completely smooth and creamy, scraping down the sides once if needed.
6. Drain the cooked spaghetti, reserving 1/4 cup of the starchy pasta water.
7. Return the drained spaghetti to the warm pot off the heat.
8. Pour the creamy cashew sauce over the spaghetti and toss vigorously to coat every strand.
9. If the sauce seems too thick, gradually add the reserved pasta water 1 tablespoon at a time until your desired consistency is reached.
10. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.

Expect a remarkably smooth, velvety sauce that clings beautifully to each strand of pasta. The subtle nuttiness from the cashews balances perfectly with the bright lemon and savory garlic notes. For an elegant twist, top with roasted cherry tomatoes or sautéed mushrooms to add contrasting textures and flavors.

Tomato and Eggplant Spaghetti

Deliciously simple yet deeply satisfying, this Tomato and Eggplant Spaghetti transforms humble ingredients into a comforting weeknight masterpiece. Discover how roasting brings out the natural sweetness in vegetables while creating a sauce that clings perfectly to every strand of pasta.

Ingredients

• 1 large globe eggplant, cut into 1-inch cubes
• 8 ounces dried spaghetti
• 3 tablespoons rich extra-virgin olive oil
• 4 cloves fresh garlic, thinly sliced
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¼ cup fresh basil leaves, torn
• ½ cup grated Parmesan cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until the eggplant is golden brown and tender when pierced with a fork.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Add the spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
7. Reserve 1 cup of pasta water before draining the spaghetti.
8. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
9. Add the sliced garlic and cook for 1-2 minutes until fragrant but not browned.
10. Pour in the crushed tomatoes, oregano, red pepper flakes, remaining salt, and black pepper.
11. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
12. Fold in the roasted eggplant and cook for 2 more minutes to combine flavors.
13. Add the drained spaghetti to the sauce along with ¼ cup of reserved pasta water.
14. Toss continuously for 1-2 minutes until the sauce coats every strand of pasta.
15. Remove from heat and stir in the torn basil leaves and half of the Parmesan cheese.

What makes this dish truly special is the way the silky roasted eggplant melts into the bright tomato sauce, creating a texture that’s both substantial and elegant. The slight chew of al dente spaghetti provides the perfect canvas for the sweet, savory, and subtly spicy flavors to shine. Consider topping with extra basil and serving alongside garlic bread to soak up every last bit of the delicious sauce.

Spaghetti with Lemon Ricotta and Peas

Getting dinner on the table doesn’t have to be complicated, especially when you have a handful of fresh ingredients that come together beautifully. Gather your tools and ingredients—this bright, creamy pasta comes together in about 20 minutes and feels both comforting and elegant.

Ingredients

• 8 ounces dried spaghetti
• 2 tablespoons rich extra-virgin olive oil
• 3 cloves fresh garlic, thinly sliced
• 1 cup sweet frozen peas
• 1 cup whole-milk ricotta cheese
• Zest and juice of 1 large lemon
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti and cook for 9–10 minutes, stirring occasionally, until al dente.
3. Reserve 1 cup of the starchy pasta water, then drain the spaghetti.
4. Heat 2 tablespoons of rich extra-virgin olive oil in a large skillet over medium heat.
5. Add 3 cloves of thinly sliced fresh garlic and cook for 1 minute, until fragrant but not browned.
6. Stir in 1 cup of sweet frozen peas and cook for 2 minutes, until bright green and tender.
7. Reduce the heat to low and add the drained spaghetti to the skillet.
8. In a small bowl, combine 1 cup of whole-milk ricotta cheese, the zest and juice of 1 large lemon, 1/4 cup of freshly grated Parmesan cheese, 1/4 teaspoon of fine sea salt, and 1/4 teaspoon of freshly cracked black pepper.
9. Add the ricotta mixture to the skillet and toss gently to coat the spaghetti.
10. Gradually add 1/4 cup of the reserved pasta water, stirring until the sauce is creamy and clings to the pasta.
11. Remove the skillet from the heat and stir in 2 tablespoons of chopped fresh parsley.

Using the starchy pasta water helps emulsify the sauce, giving it a silky texture without being heavy. The creamy ricotta balances the bright lemon, while the sweet peas add pops of freshness. Try serving it with a sprinkle of extra Parmesan and a drizzle of olive oil for a simple, satisfying meal.

Capers and Lemon Spaghetti

When you need a quick yet sophisticated pasta dish that comes together in minutes, this capers and lemon spaghetti delivers bright, briny flavors that feel restaurant-worthy. With just a handful of quality ingredients, you can create a vibrant meal that’s perfect for busy weeknights or impromptu dinners.

Ingredients

– 8 ounces dried spaghetti
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 3 tablespoons briny capers, drained
– Zest and juice of 1 large lemon
– ¼ cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons of rich extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves of thinly sliced fresh garlic and cook for 1-2 minutes until fragrant but not browned.
5. Stir in 3 tablespoons of drained briny capers and cook for 1 minute until they begin to crisp slightly.
6. Zest one large lemon directly into the skillet, then squeeze in all its fresh juice.
7. Reserve ½ cup of starchy pasta water before draining the cooked spaghetti.
8. Transfer the drained spaghetti directly into the skillet with the caper-lemon mixture.
9. Toss the pasta continuously while adding the reserved pasta water 1 tablespoon at a time until the sauce lightly coats the spaghetti.
10. Remove the skillet from heat and stir in ¼ cup of freshly grated Parmesan cheese until melted.
11. Season with ½ teaspoon coarse sea salt and ¼ teaspoon freshly cracked black pepper.
12. Garnish with 2 tablespoons of chopped fresh parsley and serve immediately.

Mouthwatering strands of pasta coated in the vibrant sauce offer a perfect balance of briny capers and bright lemon. The al dente texture holds up beautifully against the crisp garlic slices, while the Parmesan adds a subtle salty richness. For an elegant presentation, top with extra lemon zest and serve alongside grilled shrimp or a simple arugula salad.

Spaghetti with Roasted Butternut Squash

Perfectly roasted butternut squash transforms ordinary spaghetti into a comforting autumn dish that even novice cooks can master. Preparing this seasonal pasta involves simple roasting techniques that deepen the squash’s natural sweetness while creating a creamy sauce base. Follow these methodical steps to create a restaurant-quality meal in your own kitchen.

Ingredients

– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 8 ounces dried spaghetti
– 3 tablespoons rich extra virgin olive oil
– 2 cloves fresh garlic, minced
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh sage leaves
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, ensuring all pieces are evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces for proper roasting.
4. Roast for 25-30 minutes until the squash edges are caramelized and a fork easily pierces through the flesh.
5. While the squash roasts, bring a large pot of salted water to a rolling boil.
6. Add the spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
7. Reserve 1/2 cup of pasta water before draining the spaghetti.
8. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
9. Add the minced garlic and cook for 1 minute until fragrant but not browned.
10. Stir in the roasted squash, gently mashing about half of the pieces to create a creamy sauce.
11. Add the drained spaghetti to the skillet along with 1/4 cup of reserved pasta water.
12. Toss everything together until the spaghetti is well coated and the sauce emulsifies.
13. Stir in the Parmesan cheese, fresh sage, salt, and pepper until evenly distributed.
14. Remove from heat and let rest for 2 minutes to allow flavors to meld. This creamy pasta showcases the sweet, caramelized squash against the savory Parmesan and earthy sage. The texture balances tender spaghetti with both creamy and chunky squash elements, making each bite dynamic. Try topping with toasted walnuts for added crunch or serving alongside grilled chicken for a complete meal.

Spaghetti with Garlicky Kale and White Beans

This simple yet satisfying pasta dish transforms humble ingredients into a comforting meal that comes together in under 30 minutes. The combination of earthy kale, creamy white beans, and aromatic garlic creates layers of flavor that will make this recipe a regular in your weeknight rotation.

Ingredients

• 8 ounces dried spaghetti
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch fresh curly kale, stems removed and leaves torn into bite-sized pieces
• 1 (15-ounce) can creamy cannellini beans, drained and rinsed
• 1/2 cup savory vegetable broth
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves thinly sliced fresh garlic and 1/4 teaspoon crushed red pepper flakes to the oil.
5. Cook garlic for 1-2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
6. Add 1 bunch torn fresh curly kale to the skillet in batches, allowing each addition to wilt slightly before adding more.
7. Pour 1/2 cup savory vegetable broth over the kale and cover the skillet.
8. Steam kale for 3-4 minutes until tender but still vibrant green.
9. Stir in 1 can drained creamy cannellini beans and cook for 2 minutes until heated through.
10. Drain cooked spaghetti, reserving 1/2 cup pasta water.
11. Add drained spaghetti directly to the skillet with the kale and bean mixture.
12. Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce lightly coats the pasta.
13. Remove skillet from heat and stir in 1/2 cup freshly grated Parmesan cheese.
14. Season with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon freshly ground black pepper.
15. Drizzle 1 tablespoon fresh lemon juice over the finished dish and toss once more.

Keep in mind that the residual heat will continue to melt the Parmesan into a creamy sauce that clings beautifully to each strand of pasta. The tender kale provides an earthy contrast to the al dente spaghetti, while the white beans add satisfying creaminess to every bite. For an elegant presentation, garnish with extra Parmesan and a drizzle of olive oil, or serve alongside crusty bread to soak up the garlicky sauce.

Summary

Spaghetti lovers, rejoice! This collection proves meatless meals can be incredibly satisfying and diverse. Whether you’re craving creamy sauces, fresh veggies, or bold spices, there’s a recipe here to delight your taste buds. We’d love to hear which ones become your favorites—drop a comment below and share these delicious ideas on Pinterest for fellow food enthusiasts to enjoy!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.