Vegetarian Spaghetti with Wine Sauce (30 Minutes)
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.
Servings (change as needed): 4
Ingredients
Vegetables
- 6 cups vegetables,, diced into 1/2 inch/1.3 cm pieces Note 1
- 2 tablespoon olive oil
- salt and black pepper
Pasta
- 6 ounces dry spaghetti, Note 1
Wine Sauce
- 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
Additions
- 1/2 cup grated Parmesan cheese, Optional
- 1/2 cup chopped fresh parsley
Instructions
- 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.
Notes
- 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.
Calories: 520kcal | Carbohydrates: 72g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 506mg | Potassium: 742mg | Fiber: 13g | Sugar: 2g | Vitamin A: 14798IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 4mg