What veggies go well in spaghetti?

Autumn spaghetti loves earthy, hearty vegetables. Butternut squash, mushrooms, zucchini, red onion, and spinach all pair beautifully. For added sweetness and color, try cherry tomatoes or bell peppers.

Is veggie spaghetti healthy?

Absolutely. This autumn veggie spaghetti for one is full of fiber, antioxidants, and heart-healthy fats, especially when made with olive oil and a mix of colorful vegetables. Plus, you control the sodium and cheese levels, making it a solid weeknight option if you’re aiming to eat lighter.

Can I make veggie spaghetti without tomato sauce?

Yep, and this recipe proves it. Instead of tomato-based sauce, the broth, garlic, olive oil, and parmesan create a silky, light “pan sauce” that coats each bite.

Autumn Veggie Spaghetti for One | Cozy 20-Minute Favorite

Name: Autumn Veggie Spaghetti for One
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 oz dry spaghetti; 1 cup mixed chopped fall vegetables (e.g., butternut squash, mushrooms, zucchini); 1 tbsp olive oil; 1 garlic clove, minced; 1 cup vegetable broth (or chicken broth); 1 handful baby spinach; Salt and pepper to taste; 2 tbsp parmesan cheese or nutritional yeast

Description

This one pot autumn veggie spaghetti for one is cozy, fast, and packed with seasonal flavor. Ready in 20 minutes with minimal cleanup.

Ingredients

Scale

2 oz dry spaghetti

1 cup mixed chopped fall vegetables (e.g., butternut squash, mushrooms, zucchini)

1 tbsp olive oil

1 garlic clove, minced

1 cup vegetable broth (or chicken broth)

1 handful baby spinach

Salt and pepper to taste

2 tbsp parmesan cheese or nutritional yeast

Instructions

1. Heat olive oil in a small pot over medium heat. Add chopped veggies and sauté for 4–5 minutes.

2. Add minced garlic and cook for 30 seconds until fragrant.

3. Pour in the broth and bring to a simmer. Add the spaghetti and stir.

4. Simmer uncovered, stirring occasionally, until the pasta is cooked and most liquid absorbed (about 9–10 minutes).

5. Stir in spinach and cook until wilted.

6. Add cheese or nutritional yeast and toss to combine.

7. Taste, season, and serve hot in a cozy bowl.

Notes

Use any combination of seasonal veggies you love.

Substitute spaghetti with penne or fusilli if preferred.

Add a fried egg, beans, or chickpeas for extra protein.

Garnish with extra cheese and cracked pepper before serving.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 5g
Sodium: 430mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 12g
Cholesterol: 10mg

Keywords: autumn veggie spaghetti for one, one pot veggie pasta, fall pasta solo, vegetarian comfort food