Seasonal vegetables get front-row attention in this vegetarian spaghetti with wine sauce. A versatile, vegetarian weeknight meal in 30 minutes with grilled or roasted veggies that you can make ahead.
If you’re looking for a meatless meal, this is a good one to try. It’s rich and substantial and totally flexible to what you have on hand.
It’s best to use vegetables that grill or roast well together at the same time. Red onions, peppers, mushrooms, zucchini, asparagus, and eggplant are my favorites.
My preference is to grill the veggies in a grill basket. It’s quicker than roasting. If you don’t have a grill basket, you can cut your vegetables into larger pieces, grill them and chop them up after. Roasting the veggies is fine too. Especially in the colder seasons. Instructions for both methods are in the recipe.
I use a quick and easy white wine sauce from Epicurious in this vegetable pasta dish. The butter and Parmesan make it pretty rich, but you can cut those down if you like or eliminate the Parmesan in the dish and let people add their own.
Ingredients – tailored to your taste
Spaghetti: Use any type of spaghetti such as spaghettini, capellini, standard spaghetti, gluten-free spaghetti, or vegetable spaghetti.
- Other pasta options: Instead of spaghetti, try a short pasta like fusilli, penne or any kind of pasta you have on hand.
Vegetables: Use the veggies you like as long as they will cook at more or less the same time. Onions, peppers, mushrooms, zucchini, asparagus and eggplant are good choices. Different colored peppers and a green vegetable add gorgeous color.
- Optional protein add-ins: Top the pasta with shrimp, chicken or tofu.
Sauce: The sauce includes dry white wine, butter, parmesan cheese (or nutritional yeast), and seasonings. You can also add a little fresh lemon juice to brighten up the flavors.
- Wine and substitutes: Any dry white wine will work – good options for a pasta white wine sauce are Sauvignon Blanc, Pinot Grigio or a Chardonnay. You can also skip the wine and use vegetable broth or stock instead. For a non-vegetarian option, use a little chicken stock or broth.
- Vegan version: Use vegan butter instead of regular butter.
- Lower calorie version: To cut calories, reduce the butter and Parmesan cheese.
Garnish options: Rinsed capers, chopped green onions, chopped chives or other fresh herbs such as fresh basil, thyme, parsley, cilantro and fresh oregano.
If using Parmesan in the wine sauce, you will need to add some additional liquid to thin it out. Reserving 1/2 cup/118 ml of pasta water is a good option. If you forget to reserve it, just add extra water or broth.
- Instead of chopping the veggies, buy pre-chopped veggies from the grocery store.
- You can chop the vegetables in day before and store them in a freezer bag in the fridge.
Here are some make-ahead options. Option 1 and/or option 2 are best (but leftovers from the fridge are good too!)
- Feel free to prepare the grilled vegetables ahead of time (like earlier in the day) and warm them for a minute in the microwave before adding them to the final dish.
- You can also make the white wine sauce recipe ahead not including the Parmesan (if using). Reheat to a boil, turn off the heat, then add Parmesan, parsley and grilled veggies. If you can, make the pasta right before serving.
- Alternatively, make the complete pasta dish and warm it on the stove over medium heat or in the microwave before serving with additional water or broth to get the consistency you like.
The vegetable pasta recipe will keep well in an airtight container in the fridge for 2 days.
While simmering the wine will cook off a significant amount of alcohol, it may not be completely eliminated. The longer it simmers the more the alcohol cooks off.
What to serve with vegetarian pasta
Other easy pasta recipes (vegetarian)
- fresh vegetable pasta
- angel hair pasta with squash and kale
- pink pasta sauce recipe
- Mediterranean pasta
- fresh tomato pasta with lemon and olives
- tomato spinach pasta
- easy gnocci recipe au gratin
- lemon orzo salad with grilled vegetables
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Vegetarian Spaghetti with Wine Sauce (30 Minutes)
- Grill basket is great but not essential
- 6 cups vegetables,, diced into 1/2 inch/1.3 cm pieces Note 1
- 2 tablespoon olive oil
- salt and black pepper
- 6 ounces dry spaghetti, Note 1
- 1 teaspoon olive oil
- 2 teaspoon garlic, minced about 2 small garlic cloves
- 1/4 teaspoon red pepper flakes (medium spicy) optional
- 1/2 cup white wine e.g. Sauvignon Blanc, Pinot Grigio or Chardonnay
- 3 tablespoon butter (or vegan butter)
- 1/2 teaspoon kosher salt start with less if using Parmesan and salted butter
- 1/4 teaspoon ground pepper
- 1/2 cup grated Parmesan cheese, Optional
- 1/2 cup chopped fresh parsley
- HEAT GRILL to Medium-high to High heat (about 475-500F/246-260C). Spray grill basket with oil. Note 2 for option with no grill or grill basket.
- GRILL VEGETABLES (see Note 2 to roast veggies): Place chopped vegetables in grill basket. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly. Place basket directly on grill for 9-12 minutes, stirring occasionally, until veggies are slightly charred and tender the way you like them. I find if your basket is on the smaller side, the vegetables may take a bit longer to cook. Set aside.
- BOIL PASTA: Boil pasta in salted water according to package directions. Drain AND reserve 1/2 cup/188 ml pasta water to thin it to the consistency you like, especially if you are adding Parmesan. TIP: Try to time cooking the pasta to be ready when sauce is ready. If not, set aside and keep warm.
- MAKE SAUCE: While pasta is boiling and veggies are grilling, heat oil on medium-high in a large pan or skillet. Add garlic and chili flakes and stir for a minute. Add the 1/2 cup of wine (118 ml), salt and pepper. Cook for 2-3 minutes. Turn off heat. Add butter in pieces and stir just until melted.
- ASSEMBLE AND SERVE: Add pasta and toss. Add Parmesan cheese if using (reserving a little for passing if desired). Use reserved pasta water to thin it out if needed. Add parsley and grilled vegetables. Toss all together. Taste and adjust seasonings. Serve.
- Vegetables: use any combination of peppers, mushrooms, red/white onion, asparagus, zucchini, eggplant or others that will cook at the same time.
- Don’t have a grill basket or grill?
- Instead of a grill basket, you can cut your vegetables into larger pieces, grill them and chop them up after.
- If you don’t have a grill, roast vegetables on a pan, lined with foil and sprayed with oil (or parchment) at 425F/218C for 20 minutes – or until starting to caramelize – stirring once.
- Make Ahead:
- You can prepare the vegetables ahead of time (like earlier in the day) and warm them for a minute in the microwave before adding them to the final dish.
- You can also make the wine sauce ahead not including the Parmesan (if using). Reheat to a boil, turn off the heat, then add Parmesan, parsley and grilled veggies. If you can, make the pasta right before serving.
- Alternatively, make the complete dish and warm it on the stove or in the microwave before serving it with additional water or broth to get the consistency you like. The vegetable pasta recipe will keep well in the fridge for 2 days.