Recipes › Pasta › Vegan Spaghetti Recipe

Vegan Spaghetti Recipe

Recipe by Pedro M. A. Neves

This Vegan Spaghetti Recipe delivers authentic Italian flavor without animal products, built on a rich tomato-based sauce simmered with garlic, olive oil, and fresh basil. The tender pasta is tossed with the vibrant sauce and finished with toasted breadcrumbs and nutritional yeast for umami depth. A simple yet satisfying dish that celebrates the essence of Italian home cooking.

Ingredients

• 400 g spaghetti (14 oz)
• 400 ml canned crushed tomatoes (14 fl oz)
• 60 ml extra virgin olive oil (¼ cup)
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Sea salt and black pepper to taste
• 2 tablespoons fresh basil, chopped
• 3 tablespoons panko breadcrumbs
• 2 tablespoons nutritional yeast
• 2 liters water (8 cups)

Instructions

1. Bring 2 liters of salted water to a rolling boil in a large pot over high heat.

2. While water heats, warm the olive oil in a heavy-bottomed pan over medium heat and add minced garlic, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Add the crushed tomatoes, dried oregano, and red pepper flakes to the garlic oil. Stir well to combine.

4. Reduce heat to medium-low and simmer the sauce uncovered for 12-15 minutes, stirring occasionally, until it thickens slightly and flavors meld. Season with salt and pepper.

5. Once water reaches a boil, add spaghetti and cook according to package directions until al dente, typically 9-11 minutes. Reserve 240 ml (1 cup) pasta water before draining.

6. In a small skillet, toast the panko breadcrumbs over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a bowl and toss with nutritional yeast.

7. Add the drained spaghetti directly to the tomato sauce. Toss well, adding 60-120 ml (¼-½ cup) of reserved pasta water as needed to achieve a silky consistency that coats each strand.

8. Remove from heat and stir in the fresh basil just before serving.

9. Divide spaghetti among four bowls and top each portion generously with the toasted breadcrumb-nutritional yeast mixture.

Substitutions

• Use whole wheat or legume-based pasta for added fiber and protein
• Replace nutritional yeast with ground raw almonds mixed with lemon zest for a nutty finish
• Substitute fresh basil with fresh parsley or oregano if basil is unavailable
• Use cherry tomatoes blanched and crushed for fresher, sweeter sauce

Tips

• Reserve pasta water before draining—its starch creates a silky sauce that clings beautifully to the spaghetti
• Toast the breadcrumbs separately for maximum crunch; adding them directly to the sauce will soften them
• Taste and adjust seasoning after the sauce has simmered; flavors concentrate as liquid reduces

This dish reflects Southern Italian traditions where simple, high-quality ingredients—tomatoes, olive oil, garlic, and pasta—form the foundation of everyday cooking. The use of breadcrumb topping, called 'pangrattato,' is a classical Sicilian technique that predates modern cheese alternatives and adds authentic texture and richness.

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