20 Flavorful Meatless Spaghetti Recipes Creative

Who says spaghetti needs meat to be delicious? Whether you’re craving cozy comfort food, quick weeknight dinners, or fresh seasonal flavors, these 20 Flavorful Meatless Spaghetti Recipes prove that plant-based pasta can be just as hearty and satisfying. From creamy sauces to zesty veggie-packed twists, get ready to fall in love with your new favorite bowl of noodles—no meat required!

Spaghetti Aglio e Olio with Chili Flakes

This classic Italian dish is all about simplicity—garlic, olive oil, and a kick of heat come together for a pasta that’s effortlessly elegant.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes (adjust to taste)
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and chili flakes, stirring until garlic is fragrant and lightly golden (about 2–3 minutes—don’t let it burn!).
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Pour in reserved pasta water, 1/4 cup at a time, until the sauce clings to the noodles.
4. Stir in parsley, salt, and black pepper. Top with Parmesan (if using) and serve immediately.

The magic here is in the silky, garlic-infused oil that coats every strand—just a few pantry staples create a restaurant-worthy dish in minutes.

Tip: For extra depth, toast the chili flakes in the oil for 10 seconds before adding the garlic.

Creamy Avocado Pesto Spaghetti

This vibrant, no-cook pesto comes together in minutes, turning spaghetti into a luxuriously creamy dish with a fresh, herby kick.

Ingredients:

• 8 oz spaghetti
• 1 ripe avocado, pitted and peeled
• 1 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, blend avocado, basil, Parmesan, garlic, lemon juice, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until smooth.
3. Toss hot spaghetti with avocado pesto, adding reserved pasta water 1 tbsp at a time until sauce coats noodles evenly.
4. Serve immediately, garnished with extra basil or Parmesan if desired.

The magic here? The avocado makes the pesto velvety without heavy cream, while the lemon keeps it bright. Perfect for when you want something indulgent but still fresh.

Tip: For extra richness, stir in a handful of halved cherry tomatoes or toasted pine nuts right before serving.

Roasted Garlic and Tomato Spaghetti

This cozy spaghetti dish lets sweet roasted garlic and juicy tomatoes shine in a simple but deeply flavorful sauce—perfect for weeknights when you want something fuss-free but special.

Ingredients:

• 8 oz spaghetti
• 1 whole head garlic
• 1 pint cherry tomatoes
• 3 tbsp olive oil, divided
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prep the garlic: Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. Roast the tomatoes: Toss cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast alongside the garlic for 20 minutes until burst and caramelized.
3. Cook the pasta: Boil spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
4. Make the sauce: Squeeze roasted garlic cloves into a bowl, mash into a paste, then mix with remaining 1 tbsp olive oil and 1/2 tsp red pepper flakes. Toss with hot pasta, roasted tomatoes, and pasta water as needed to loosen.
5. Finish: Stir in fresh basil and 1/4 cup Parmesan. Serve immediately.

The magic here? Roasting the garlic whole mellows its bite into a rich, nutty sweetness that clings to every strand of pasta.

Tip: For extra depth, add a splash of balsamic vinegar to the tomatoes before roasting.

Spaghetti with Lemon and Herb Breadcrumbs

This bright, crispy pasta dish is a weeknight hero—zesty lemon and golden breadcrumbs turn simple spaghetti into something special.

Ingredients:

• 8 oz spaghetti
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 tbsp olive oil, divided
• 2 garlic cloves, minced
• 1 tsp lemon zest (from 1 lemon)
• 2 tbsp fresh parsley, finely chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 2 tbsp fresh lemon juice

Instructions:

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a skillet over medium. Add panko breadcrumbs and toast, stirring often, until golden (3–4 minutes). Off heat, stir in Parmesan, parsley, red pepper flakes, and 1/4 tsp salt.
3. In the same pot, heat 1 tbsp olive oil over low. Add garlic and cook 30 seconds until fragrant. Add drained spaghetti, lemon juice, lemon zest, 1/4 tsp salt, and 1/4 cup pasta water. Toss to coat, adding more water if needed.
4. Divide pasta among bowls and top generously with breadcrumb mixture.

The magic here? Those crunchy, lemony breadcrumbs cling to every strand, adding texture and a punch of flavor to each bite.

Tip: For extra richness, stir a pat of butter into the pasta with the lemon juice.

Spaghetti Primavera with Seasonal Vegetables

Bright, fresh, and packed with colorful veggies, this spaghetti primavera is a celebration of spring (or whatever season you’re in!).

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh basil
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, onion, and red pepper flakes (1/2 tsp); sauté for 2 minutes until fragrant.
3. Add zucchini, cherry tomatoes, and broccoli. Season with salt (1/2 tsp) and black pepper (1/4 tsp). Cook for 5-6 minutes, stirring occasionally, until veggies are crisp-tender.
4. Toss drained spaghetti into the skillet with veggies. Add Parmesan (1/4 cup), basil (2 tbsp), and lemon juice (1 tbsp), plus splashes of reserved pasta water as needed to create a light sauce.
5. Serve immediately with extra Parmesan on top.

The magic here? The lemon juice and Parmesan create a creamy-but-light sauce without heavy cream—just toss vigorously with that starchy pasta water!

Tip: Swap in any seasonal veggies you love—asparagus in spring, bell peppers in summer, or butternut squash in fall.

Spaghetti with Spinach and Ricotta Sauce

This creamy, veggie-packed pasta comes together in under 30 minutes—perfect for busy weeknights when you want something comforting but fresh.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 5 oz fresh baby spinach (about 5 cups)
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water

Instructions

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook 30 seconds until fragrant. Add spinach in batches, stirring until wilted (about 2 minutes).
3. Reduce heat to low. Stir in ricotta, Parmesan, salt, black pepper, and red pepper flakes (if using). Add pasta water 1 tbsp at a time until sauce is creamy but thick.
4. Toss drained spaghetti with sauce until evenly coated. Serve with extra Parmesan.

The ricotta melts into a velvety sauce without heavy cream, letting the spinach and garlic shine. Tip: For extra richness, stir in a pat of butter with the ricotta.

Spaghetti with Caramelized Onions and Balsamic Glaze

This dish is a sweet-savory dream—silky caramelized onions and tangy balsamic glaze cling to every strand of pasta for a restaurant-worthy meal at home.

Ingredients:

• 12 oz spaghetti
• 2 large yellow onions, thinly sliced
• 3 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add onions and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy.
3. Stir in balsamic vinegar, brown sugar, remaining 1/2 tsp salt, and black pepper. Simmer 2 minutes until glaze thickens slightly.
4. Toss cooked spaghetti with onion mixture, adding reserved pasta water 1 tbsp at a time to loosen. Finish with Parmesan and parsley.

The magic here? Low-and-slow caramelized onions melt into the balsamic glaze, creating a glossy sauce that’s both rich and bright.

Tip: For extra depth, add a pinch of red pepper flakes with the onions.

Spaghetti with Roasted Red Pepper Sauce

This vibrant pasta dish is a weeknight hero—sweet roasted peppers, garlic, and a touch of cream come together for a sauce that’s luxuriously smooth yet surprisingly simple.

Ingredients:

• 12 oz spaghetti
• 2 large red bell peppers, roasted and peeled (or 1½ cups jarred roasted peppers)
• 3 cloves garlic, minced
• ¼ cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp red pepper flakes
• ¼ cup grated Parmesan, plus extra for serving
• Fresh basil, torn (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
3. Blend roasted peppers, heavy cream, and salt in a food processor until smooth. Pour into the skillet and simmer 3 minutes.
4. Toss drained spaghetti with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Stir in ¼ cup Parmesan.
5. Serve topped with extra Parmesan and fresh basil.

The secret here? Roasting the peppers deepens their sweetness, balancing the garlic’s punch and cream’s richness—no fancy techniques required.

Tip: For extra smokiness, char fresh peppers directly over a gas flame before peeling.

Spaghetti with Sun-Dried Tomatoes and Olives

This vibrant pasta dish is bursting with Mediterranean flavors—tangy sun-dried tomatoes, briny olives, and garlic come together for a quick yet impressive weeknight meal.

Ingredients:

• 8 oz spaghetti
• 3 tbsp olive oil (divided)
• 3 garlic cloves, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/3 cup pitted Kalamata olives, halved
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Stir in sun-dried tomatoes and olives; cook for 2 minutes to soften slightly.
4. Add drained spaghetti to the skillet with the remaining 1 tbsp olive oil and 1/2 tsp salt. Toss, adding reserved pasta water 1 tbsp at a time to loosen the sauce.
5. Remove from heat and stir in Parmesan and parsley.

The sun-dried tomatoes add a chewy texture and concentrated sweetness that balances perfectly with the salty olives—no heavy sauce required!

Tip: For extra richness, swap half the olive oil with 1 tbsp butter in step 2.

Spaghetti with Zucchini Ribbons and Basil

This light yet flavorful spaghetti dish lets zucchini shine—tossed in garlicky olive oil and finished with fresh basil for a summery bite.

• 8 oz spaghetti
• 2 medium zucchinis, thinly sliced into ribbons (about 3 cups)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Add zucchini ribbons, salt, and black pepper. Cook 3–4 minutes, stirring gently, until zucchini is just tender.
4. Toss in drained spaghetti and 1/4 cup reserved pasta water (add more if needed). Stir in Parmesan until creamy.
5. Remove from heat and fold in basil. Serve immediately.

The zucchini ribbons soften slightly but keep a delicate bite, making this feel like a cross between pasta and a fresh salad. Tip: Use a vegetable peeler for effortless zucchini ribbons—just stop when you hit the seeds!

Spaghetti with Mushroom and Thyme Cream Sauce

This rich, earthy pasta dish feels fancy but comes together in under 30 minutes—perfect for a cozy weeknight dinner that tastes like a restaurant treat.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 12 oz cremini mushrooms, sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium-high. Add garlic and mushrooms; cook 6–8 minutes until mushrooms release their juices and turn golden.
3. Stir in thyme, salt, and black pepper. Pour in heavy cream and simmer 2 minutes until slightly thickened.
4. Add drained spaghetti and Parmesan to the skillet. Toss, adding reserved pasta water 1 tbsp at a time until sauce clings to noodles.

The magic here? The cream sauce clings to every strand without feeling heavy, thanks to that splash of starchy pasta water—restaurant trick unlocked!

Tip: For extra depth, add a splash of dry white wine with the cream.

Spaghetti with Pesto and Cherry Tomatoes

This bright and herby spaghetti dish comes together in minutes, making it perfect for busy weeknights when you crave something fresh and flavorful.

• 12 oz spaghetti
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup grated Parmesan cheese, plus extra for serving

1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and red pepper flakes; cook for 3–4 minutes, just until tomatoes soften slightly.
3. Return drained pasta to the pot. Stir in pesto, tomatoes, 1/2 tsp salt, and 1/4 cup Parmesan, tossing gently. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve immediately with extra Parmesan on top.

The juicy burst of warm cherry tomatoes against the creamy pesto makes every bite irresistible—no heavy cream required!

Tip: For extra depth, toast the spaghetti in a dry skillet for 2 minutes before boiling—it adds a subtle nutty flavor.

Spaghetti with Cauliflower Alfredo Sauce

This creamy, veggie-packed Alfredo sauce is so rich and velvety, you won’t believe it’s made with cauliflower! Perfect for sneaking in extra nutrients without sacrificing flavor.

Ingredients:

• 8 oz spaghetti
• 3 cups cauliflower florets (about 1 small head)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
2. Steam cauliflower florets until very tender, about 8–10 minutes. Drain well.
3. In a blender, combine steamed cauliflower, butter, garlic, milk, Parmesan, salt, pepper, and nutmeg. Blend until completely smooth, about 1–2 minutes.
4. Pour sauce into a large skillet over medium heat. Stir in reserved pasta water, 1 tbsp at a time, until the sauce reaches a silky consistency.
5. Toss cooked spaghetti with the sauce until evenly coated. Garnish with fresh parsley.

The secret to this sauce’s luxurious texture? Blending the cauliflower while it’s piping hot—it emulsifies into a velvety dream without a trace of graininess.

Tip: For extra depth, roast the cauliflower instead of steaming it—just toss with olive oil and bake at 425°F for 20 minutes before blending.

Spaghetti with Lentil Bolognese

This hearty, plant-based twist on classic Bolognese swaps lentils for meat without skimping on rich, savory flavor—perfect for cozy weeknights.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 (15-oz) can brown lentils, drained and rinsed
• 1 (14.5-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil (plus extra for garnish)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook spaghetti according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add onion and carrot; cook for 5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
3. Add lentils, crushed tomatoes, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Stir in basil and cooked spaghetti, adding reserved pasta water as needed to loosen the sauce.
5. Serve topped with Parmesan (if using) and extra basil.

The lentils mimic the texture of ground meat while soaking up the tomato sauce’s depth—no one will miss the beef!

Tip: For extra umami, stir in 1 tbsp tomato paste with the garlic.

Spaghetti with Artichoke Hearts and Lemon Zest

Bright, tangy, and effortlessly elegant, this pasta dish brings a burst of Mediterranean flavor to your weeknight dinner rotation.

Ingredients:

• 12 oz spaghetti
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Add artichoke hearts and cook for 3–4 minutes, stirring occasionally, until lightly golden.
4. Reduce heat to low. Add cooked spaghetti, lemon zest, lemon juice, salt, and black pepper. Toss to combine, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Stir in parsley and Parmesan cheese. Serve immediately with extra cheese on top.

The lemon zest and artichokes create a vibrant, almost floral brightness that makes this dish taste far fancier than its 20-minute prep time suggests.

Tip: For extra richness, swap half the olive oil for 1 tbsp butter when sautéing the garlic.

Spaghetti with Walnut and Parsley Pesto

This bright and nutty pesto spaghetti is a refreshing twist on the classic—no basil required, just pantry staples and a quick blitz in the food processor.

Ingredients

• 12 oz spaghetti
• 1 cup fresh parsley leaves, packed
• 1/2 cup walnuts, toasted
• 1/3 cup grated Parmesan cheese
• 1 garlic clove, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse parsley, walnuts, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp pepper in a food processor until finely chopped.
3. With the processor running, slowly drizzle in olive oil until smooth. Stir in 1 tbsp lemon juice.
4. Toss hot spaghetti with pesto, adding reserved pasta water 1 tbsp at a time until sauce clings evenly to noodles.

The toasted walnuts add a cozy depth to the pesto, while the parsley keeps it vibrant—perfect for when you want something hearty but not heavy.

Tip: For extra richness, swap half the walnuts with Pecorino Romano cheese.

Spaghetti with Roasted Eggplant and Garlic

This rustic pasta dish is a celebration of deep, caramelized flavors—tender roasted eggplant and sweet garlic mingle with al dente spaghetti for a simple yet satisfying meal.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil, divided
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, divided
• 8 oz spaghetti
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, torn

Instructions:

1. Preheat oven to 425°F. Toss eggplant and garlic with 2 tbsp olive oil, 1/2 tsp salt, and red pepper flakes. Spread on a baking sheet and roast for 25 minutes, stirring once, until golden and tender.
2. Meanwhile, cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. In a large skillet, heat remaining 2 tbsp olive oil over medium. Add roasted eggplant and garlic, then toss with spaghetti, adding reserved pasta water as needed to loosen the sauce.
4. Off heat, stir in Parmesan and basil. Season with remaining 1/2 tsp salt.

The magic here? Roasting the eggplant until it’s almost jammy creates a luscious, clingy texture that coats every strand of pasta.

Tip: For extra richness, drizzle with a touch of high-quality olive oil just before serving.

Spaghetti with Butternut Squash and Sage

This cozy pasta dish combines sweet roasted squash, earthy sage, and nutty Parmesan for a simple yet elegant weeknight meal.

Ingredients:

• 12 oz spaghetti
• 3 cups diced butternut squash (1/2-inch cubes)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/4 tsp black pepper
• 8 fresh sage leaves, thinly sliced
• 2 tbsp unsalted butter
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Roast on a parchment-lined sheet pan for 25 minutes, flipping halfway, until caramelized at the edges.
2. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Meanwhile, heat remaining 2 tbsp olive oil and butter in a large skillet over medium-low. Add sage and red pepper flakes (if using); cook 1 minute until fragrant but not browned.
4. Add drained pasta, roasted squash, remaining 1/2 tsp salt, and 1/3 cup Parmesan to the skillet. Toss, adding reserved pasta water 1 tbsp at a time until glossy.

The trick here? Letting the squash get deeply golden in the oven—it concentrates the sweetness and adds rustic texture to every bite.

Tip: For extra richness, swap half the olive oil with browned butter in step 3.

Spaghetti with Kale and White Bean Sauce

This hearty pasta dish is a weeknight hero—creamy white beans and tender kale cling to al dente spaghetti for a meal that’s both nourishing and satisfying.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (15 oz) can white beans, drained and rinsed
• 3 cups chopped kale (stems removed)
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add white beans and kale to the skillet. Cook for 3–4 minutes, stirring, until kale wilts.
4. Pour in vegetable broth and simmer for 2 minutes. Mash half the beans lightly with a spoon to thicken the sauce.
5. Add cooked spaghetti, Parmesan cheese, salt, black pepper, and lemon juice. Toss to coat, adding reserved pasta water as needed to loosen the sauce.

The magic here? Mashing some of the beans creates a velvety sauce without cream—plus, the lemon brightens every bite.

Tip: For extra richness, stir in a spoonful of mascarpone or cream cheese at the end.

Spaghetti with Capers and Lemon Butter Sauce

Bright, tangy, and luxuriously buttery, this spaghetti dish comes together in under 20 minutes but tastes like a restaurant favorite.

Ingredients:

• 8 oz spaghetti
• 4 tbsp unsalted butter
• 2 tbsp capers, drained
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• Zest and juice of 1 lemon (about 2 tbsp juice)
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add capers, garlic, and red pepper flakes; sauté for 1 minute until fragrant.
3. Stir in lemon zest, lemon juice, and 1/4 cup reserved pasta water. Simmer for 1 minute to thicken slightly.
4. Add drained spaghetti to the skillet, tossing to coat. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and parsley; toss again, adding more pasta water if needed to loosen the sauce.
5. Serve immediately, topped with Parmesan if desired.

The briny capers and punchy lemon balance the rich butter perfectly, while the red pepper flakes add just the right whisper of heat. Tip: For extra depth, toast the capers in the dry skillet for 30 seconds before adding the butter.

Conclusion

With 20 delicious meatless spaghetti recipes, there’s something here for every taste and occasion! Whether you’re craving creamy Alfredo, zesty marinara, or something uniquely flavorful, these dishes prove that going meat-free doesn’t mean sacrificing taste. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share the love—pin this roundup for your next pasta night!