"Vegan spaghetti with marinara sauce and fresh basil garnish on a rustic wooden table"

Classic Vegan Spaghetti with Marinara Sauce

/ Vegan Recipes / By

Classic Vegan Spaghetti with Marinara Sauce

A simple, flavor-packed 40-minute dinner that happens to be vegan

KEY INFO
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4-6
  • Calories: 380 per serving
  • Fat: 8g
  • Protein: 12g
  • Carbohydrates: 68g
  • Difficulty: Easy
  • Diet: Vegan, Plant-based, Dairy-free
EQUIPMENT NEEDED
  • Large pot
  • Medium saucepan
  • Wooden spoon
  • Colander
  • Sharp knife
  • Cutting board
  • Alternative: Food processor for chopping vegetables
INGREDIENTS

For the Pasta:

  • 1 pound (450g) spaghetti
  • 2 tablespoons (30ml) salt for pasta water

For the Marinara:

  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely diced (about 1 cup/150g)
  • 4-5 garlic cloves, minced (about 2 tablespoons/30g)
  • 1 (28-ounce/800g) can whole peeled tomatoes
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Garnish:

  • Fresh basil leaves
  • Nutritional yeast (optional)
METHOD
  1. Fill a large pot with water and bring to a boil over high heat.
  2. While water heats, heat olive oil in a medium saucepan over medium heat.
  3. Add diced onion to the oil and cook for 5 minutes until translucent.
  4. Add minced garlic and cook for 1 minute until fragrant but not brown.
  5. Pour in tomatoes, oregano, and red pepper flakes if using. Break tomatoes apart with your spoon.
  6. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.

  7. When water boils, add salt and pasta. Cook according to package directions until al dente.

  8. Drain pasta, reserving ½ cup pasta water.
  9. Season marinara with salt and pepper to taste.
  10. Toss hot pasta with sauce, adding reserved pasta water if needed for desired consistency.

    11. Person tossing spaghetti sauce on pasta at a rustic wooden table

CRUCIAL TIPS
  • Never rinse cooked pasta – it removes the starch that helps sauce stick
  • Salt pasta water until it “tastes like the sea”
  • Simmer sauce uncovered to achieve proper thickness
  • Always save some pasta cooking water before draining
STORAGE & VARIATIONS

Storage:

  • Sauce keeps refrigerated for 5 days
  • Freeze sauce for up to 3 months
  • Store pasta and sauce separately if possible

Scaling:

  • Recipe doubles easily
  • Use larger pots when scaling up

Common Mistakes:

  • Under-salting pasta water
  • Overcooking garlic (becomes bitter)
  • Not simmering sauce long enough

Variations:

  • Add cooked lentils for protein
  • Use gluten-free pasta if needed
  • Blend cashews with water for a creamy version

I keep this marinara sauce in regular rotation at my house – it’s cheaper than store-bought, tastier, and I can control exactly what goes in it. The key to its success is giving it proper simmer time to develop those deep, rich flavors. Trust me, those extra 20 minutes make all the difference between a good and an exceptional sauce.