Homemade Spaghetti Marinara with Vegetarian Tomato Sauce

The bright combination of whole wheat spaghetti, stir-fried vegetables, and robust marinara sauce creates a balanced, flavorful dish. This spaghetti marinara is vegetarian, naturally vegan if you skip any cheese, and easy to adapt to your pantry or preferences.

If you want a quick, healthy pasta dinner, this recipe is an excellent choice. You can prepare the marinara sauce ahead of time and refrigerate it—the flavors improve as they rest. When you’re ready to serve, reheat the sauce, cook the pasta, stir-fry the vegetables, and toss everything together.

Recipe Features

• Quick and easy: Toss cooked spaghetti with marinara sauce and vegetables for a complete meal in about 30 minutes.
• Customizable: Swap vegetables, use different pasta shapes, add protein, or adjust spices to taste.
• Marinara sauce: Homemade tomato sauce is simple to make, but you can substitute a good-quality store-bought marinara.
• Make-ahead friendly: Sauce can be made ahead and stored in the refrigerator.
• Vegetarian / Vegan: No meat or dairy required—optional cheese can be added for those who are not vegan.

Ingredients to make spaghetti marinara

For the marinara sauce

• Tomatoes: Fresh plum tomatoes or one 28-ounce can of whole peeled tomatoes (if using canned, skip blanching).
• Olive oil: Extra virgin olive oil for sautéing and flavor.
• Onion & garlic: Finely chopped onion and several garlic cloves.
• Herbs & spices: Dried oregano, red pepper flakes (optional), fresh basil (optional), salt, black pepper, and a bit of sugar to balance acidity.

For the pasta & vegetables

• Pasta: Whole wheat spaghetti (about 150 g for 4 servings) or any pasta you prefer.
• Vegetables: Sliced red onion, carrot, bell peppers (red, yellow, green), and shredded cabbage. Use whatever you have on hand.
• Seasoning: Salt, black pepper, soy sauce (a splash for umami), and spring onion greens to finish.

See the recipe card below for exact measurements and a concise ingredients list.

How to make spaghetti marinara

Make the marinara sauce

1. Wash and score the tomatoes. Blanch them in boiling water for a few minutes, drain, then plunge into cold water to cool.
2. Peel the skins, remove seeds if desired, and roughly chop. Reserve a few chopped pieces and puree the rest for a smooth base.
3. Heat olive oil in a heavy-bottomed pan over medium heat. Sauté finely chopped onion until translucent, then add chopped garlic and cook for another minute or two.
4. Add the pureed and chopped tomatoes, bring to a boil, then reduce heat. Season with salt, black pepper, dried oregano, red pepper flakes (if using), and a pinch of sugar to balance acidity.
5. Simmer gently for about 20 minutes to concentrate the flavors. Stir in chopped fresh basil near the end if you have it.

Cook the spaghetti

1. While the sauce simmers, bring a pot of water to a boil. Add salt and cook the spaghetti according to package instructions until al dente.
2. Drain and rinse immediately with cold water to stop cooking and remove excess starch. Set aside.

Assemble the vegetarian spaghetti

1. Heat a couple of teaspoons of oil in a large skillet or wok on high heat. Add chopped garlic and sauté briefly.
2. Add sliced onion and cook until translucent. Add carrot, bell peppers, and cabbage and stir-fry for 3–4 minutes so the vegetables keep a pleasant crunch.
3. Season the veggies with salt, then add the cooked spaghetti, marinara sauce (add more or less to your preference), black pepper, and a splash of soy sauce for depth. Toss everything together until heated through and well coated.
4. Taste and adjust seasoning, then stir in spring onion greens. Remove from heat and serve immediately.

Cooking Tips

• Use ripe, juicy tomatoes for the best sauce. Canned tomatoes are a convenient substitute—choose plain whole peeled tomatoes without added flavors.
• Let the marinara simmer low and slow when possible; that improves the depth of flavor.
• Cook pasta al dente; overcooked pasta loses texture and becomes mushy.
• Rinsing spaghetti with cold water stops it from cooking further and removes surface starch, which helps the noodles remain separate when tossed.
• Make the sauce in advance and refrigerate in an airtight container to save time on busy days. Reheat, toss with pasta and vegetables, and serve in under 30 minutes.

Frequently Asked Questions

Variations you can try

• Add different vegetables such as blanched broccoli, mushrooms, or sweet corn for extra texture and flavor.
• For a non-vegetarian option, toss in shredded cooked chicken or sautéed shrimp.
• Non-vegan option: finish with grated Parmesan or Pecorino and a drizzle of extra virgin olive oil.

Storage suggestions

Let leftover spaghetti cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or extra sauce to loosen the pasta.

Recipe Card