Vegan cheese spaghetti is my weeknight secret weapon when I want something rich, cheesy, and completely dairy-free without spending all night in the kitchen. I started making it after experimenting with easy plant-based pasta dishes. The trick? Cooking the pasta right in the sauce so every strand soaks up flavor, then finishing with a generous sprinkle of vegan parmesan for that melty, indulgent bite, no separate pots, no dairy, no stress.
Table of Contents
Quick Ingredient Table for Vegan cheese spaghetti
Here’s everything for one satisfying serving. Double if you’re feeling extra hungry.
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 75 g (dry) | Gluten-free if needed |
| Olive oil | 1 tsp | Extra-virgin for best flavor |
| Garlic cloves | 2, minced | Fresh over jarred |
| Vegetable broth | 1 cup | Low-sodium preferred |
| Marinara sauce | 3/4 cup | Choose no-added-sugar |
| Vegan parmesan | 2 tbsp | Or dairy-free cream cheese |
How to Make Vegan Cheese Spaghetti
Total time: 20 minutes | Servings: 1
Step 1 — Sauté the flavor base
Heat olive oil in a medium saucepan over medium heat. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant.
Step 2 — Add pasta and liquids
Break spaghetti in half, add to pot with vegetable broth and marinara. Stir to coat and submerge pasta.
Step 3 — Simmer to al dente
Cook 8–10 minutes, stirring every 1–2 minutes. Add splashes of broth if liquid gets too low.
Step 4 — Make it cheesy
Lower heat, stir in vegan parmesan or cream cheese until melted. Adjust salt and pepper.
Step 5 — Serve hot
Plate immediately, sprinkle extra vegan parmesan, and enjoy.
Pro Tips for Perfect Vegan Cheese Spaghetti
Add spinach or mushrooms in the last 2 minutes for extra veggies.
Stir often so spaghetti doesn’t clump.
Use good-quality vegan parmesan for a sharper bite.
If you like this creamy vegan cheese spaghetti, you might also enjoy my one-pot spaghetti for diabetics, it’s light, flavorful, and blood-sugar friendly.
Mistakes to Avoid When Making Vegan Cheese Spaghetti
Adding all the broth at once without checking the texture
One-pot pasta needs enough liquid to cook but not so much that you end up with soup. Always start with the amount in the recipe, then add more in small splashes if the spaghetti looks dry before it’s done.
Skipping the stir
With vegan cheese spaghetti, clumping is your enemy. Stir every 1–2 minutes so strands cook evenly and soak up the sauce.
Using low-quality vegan cheese
Not all vegan cheeses melt well. Choose a brand with coconut oil or tapioca starch for that creamy, cling-to-the-pasta finish.
Forgetting to taste before serving
One-pot recipes absorb flavors differently. Always taste and adjust salt, pepper, or spice at the end, especially after adding cheese.
Overcooking the pasta
Because it cooks in sauce, spaghetti can go from perfect to mushy quickly. Check at 8 minutes, and remove from heat as soon as it’s al dente.
FAQ
Is spaghetti at Olive Garden vegan?
The plain spaghetti is vegan, but avoid meat sauces and ask for marinara.
Which spaghetti sauces are vegan?
Many marinara and tomato basil sauces are vegan, but check labels for cheese or milk.
What Prego sauce is vegan?
Prego’s Traditional and Marinara flavors are vegan-friendly.
What brand of spaghetti is vegan?
Most dry pasta (Barilla, De Cecco, store brands) is naturally vegan; avoid fresh egg pasta.
Vegan Cheese Spaghetti
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian, Vegan
- Diet: Vegan
Description
One-pot vegan cheese spaghetti made in 20 minutes with creamy dairy-free parmesan and simple pantry ingredients.
Ingredients
75 g dry spaghetti (gluten-free if needed)
1 tsp olive oil
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 cup vegetable broth (low-sodium preferred)
3/4 cup marinara sauce (no-added-sugar)
2 tbsp vegan parmesan (or 1 tbsp dairy-free cream cheese)
Salt and black pepper to taste
Fresh basil for garnish (optional)
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and red pepper flakes; sauté 30 seconds until fragrant.
2. Break spaghetti in half and add to the pot. Pour in vegetable broth and marinara; stir to coat.
3. Bring to a lively simmer and cook 8–10 minutes, stirring every 1–2 minutes. Add splashes of broth if it gets too dry.
4. When spaghetti is al dente and sauce is glossy, reduce heat and stir in vegan parmesan (or cream cheese) until melted and creamy.
5. Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and extra vegan parmesan if desired. Serve hot.
Notes
Stir frequently to prevent sticking.
Use high-quality vegan cheese for best melt and flavor.
Add baby spinach or mushrooms in the last 2 minutes for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7
- Sodium: 680
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 5
- Protein: 12
- Cholesterol: 0
Keywords: vegan cheese spaghetti, one-pot vegan pasta, dairy-free spaghetti
Craving something heartier? Try my one-pot spaghetti and meatballs for one, same one-pot magic, just with a saucy, protein-packed twist.
Love this vegan cheese spaghetti? Follow me on Pinterest and X (Twitter) for more quick, delicious recipes for one.