These vegan spaghetti with chickpeas, artichokes, and olives make the perfect weeknight meal! The recipe couldn’t be much easier, it’s packed with flavor, and it requires minimal preparation.
I absolutely love pasta dishes! And this recipe is one of my favorites. The best thing is that this vegan spaghetti sauce is made with pantry ingredients but it still tastes super delicious and fresh!
These Vegan Spaghetti Are:
- very easy to make (15 minutes is all you need!)
- packed with Mediterranean flavors
- easy to make gluten-free (just use brown rice spaghetti)
- a great “pantry dish”
- budget-friendly
- comforting
- fresh
- perfect for the whole family
- high in protein thanks to the chickpeas
What You Need For These Vegan Spaghetti
You don’t need many fresh ingredients for this easy vegan pasta dish, so it’s perfect for busy days. Probably you’ve already got most of the needed ingredients in your pantry.
You need:
- spaghetti (either regular, whole wheat, or brown rice spaghetti)
- chickpeas (either canned or home-cooked)
- an onion
- garlic
- canned diced tomatoes
- artichoke hearts in oil
- black olives
- capers
- dried oregano and basil
- salt and pepper
- red pepper flakes
- fresh oregano
As always, you can find the full ingredient list in a separate, printable recipe box at the end of this post.
How To Make Vegan Spaghetti Sauce – Easy Vegan Spaghetti Recipe
The recipe for these vegan spaghetti couldn’t be much easier. It’s one of my all-time favorite weeknight meals and it’s always a huge hit with everyone.
STEP 1: Cook the pasta according to the instructions on the package. Set aside.
STEP 2: While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute.
STEP 3: Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes.
STEP 4: In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings.
STEP 5: Add the chickpeas, artichokes, black olives, and capers to the sauce. Sprinkle with fresh oregano.
STEP 6: Stir in the cooked spaghetti and serve immediately.
Vegan Spaghetti – Recipe Notes:
- I usually use whole wheat spaghetti or brown rice spaghetti for this recipe. For a gluten-free version, I recommend brown rice spaghetti or chickpea spaghetti.
- The recipe calls for canned chickpeas. But you could also use home-cooked chickpeas (I usually cook them in my Instant Pot). One 15-ounce can of chickpeas equals a ¾ cup dried chickpeas.
- If you want to make the vegan spaghetti sauce a bit more spicy, increase the amount of red pepper flakes. If you’re cooking for young kids, leave them out completely.
- For a lighter version, you could also use zoodles (zucchini noodles) instead of regular pasta.
More Vegan Pasta Recipes You Might Like:
- Cherry Tomato Sauce
- Lemon Spaghetti with Spinach
- Spaghetti Aglio e Olio
- Vegan Bolognese
- Vegan Meatballs with Spaghetti
- One Pot Pasta with Tomatoes and Spinach
- Roasted Red Pepper Pasta
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan spaghetti as much as we do around here.
If you give this vegan spaghetti sauce a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Spaghetti
Ingredients
- 8 ounces spaghetti (regular, whole wheat, or brown rice spaghetti)
- 1 can chickpeas
- 1 onion, diced
- 2 cloves of garlic, minced
- one 28-ounce can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
- 3/4 cup artichoke hearts in oil, roughly chopped
- 1/2 cup black olives, cut into rings
- 2 tablespoons capers
- 1-2 tablespoons fresh oregano
Instructions
- Cook the pasta according to the instructions on the package. Set aside.
- While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute.
- Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes.
- In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings.
- Add the chickpeas, artichokes, black olives, and capers to the sauce. Sprinkle with fresh oregano.
- Stir in the cooked spaghetti and serve immediately.
Notes
- I usually use whole wheat spaghetti or brown rice spaghetti for this recipe. For a gluten-free version, I recommend brown rice spaghetti or chickpea spaghetti.
- The recipe calls for canned chickpeas. But you could also use home-cooked chickpeas (I usually cook them in my Instant Pot). One 15-ounce can of chickpeas equals a ¾ cup dried beans.
- If you want to make the vegan spaghetti sauce a bit more spicy, increase the amount of red pepper flakes. If you're cooking for young kids, leave them out completely.
- For a lighter version, you could also use zoodles (zucchini noodles) instead of regular pasta.
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