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Vegetarian Spaghetti

Total Time

Prep/Total Time: 25 min.


6 servings

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.


  • 1 package (16 ounces) spaghetti
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 3 tablespoons canola oil
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese


  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
  2. Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Nutrition Facts

1 cup: 511 calories, 11g fat (1g saturated fat), 3mg cholesterol, 1225mg sodium, 87g carbohydrate (17g sugars, 8g fiber), 17g protein.

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Average Rating:
  • Violet
    Jun 29, 2020

    Absolutely delicious! I know I'm late to review, but I've been using this recipe a LOT recently as I became vegetarian and had a lot of spaghetti in the house. I used this as a guide, and I multiplied this times two in order to have leftovers and I put in 3 bay leaves. I added oregano and sage, and it actually turned out GREAT! Thanks for sharing!

  • Kay
    May 14, 2020

    No comment left

  • Melissa
    Nov 14, 2016

    Thank you for the great recipe. I had a craving for spaghetti, but didn't feel like having meat and didn't feel like just a plain jar of the same old sauce. So I looked up vegetarian spaghetti and found this! I changed a couple things only out of preference or what I had in hand. I'm sure the original recipe is amazing too. First I only had thin fettuccine noodles, not spaghetti noodles. Then I used fresh chopped tomatoes instead of canned, I omitted the salt and sugar, and I used canned black beans instead of garbanzo since I needed to use them up. Oh and I added chopped fresh cilantro. So good, thanks again!!!

  • Tone.Nobay
    Mar 3, 2015

    Used this recipe as a guide but adapted it to use some of the things I needed to use up and for about 3 people . I replaced the ready made spaghetti sauce and tinned tomatoes with garlic and onion wth 4 cloves of garlic and some fresh thyme iand plain tinned tomatoes , (about one and a half cans. ) Added a bit of vegetable stock and fried some mushrooms and added these instead of the chick peas. Everything else is the same It tastes lovely and has quite a strong taste which we enjoy.

  • Summy
    Mar 1, 2015

    This is the best spaghetti sauce I have ever tasted. I was a little nervous about serving it to my meat n' potatoes roommates, but when I told them what I was serving, and the ingredients in it, they were so excited. And, then they were even more excited that we had enough leftovers to eat the next day. I'm going to try using this sauce for a meatless lasagna. I used organic ingredients (just starting to do that more often) and the flavors are much more intense and "real."

  • mattheiss
    Mar 11, 2008

    No comment left

  • Angela1
    Mar 1, 2008

    Great to see a veggie recipe! Please post more!Angela

  • willsiejeslin
    Feb 29, 2008

    No comment left

  • Milwey
    Feb 29, 2008

    The recipe sounds great, I intend to make it very soon.