Last Updated on March 23, 2025
A pasta dish that will remind you of Spring, the Vegan Springtime Spaghetti.
It’s the perfect time of year to enjoy a refreshing and tasty creamy vegetable pasta
Not only is this dish vegan, it can also easily be made gluten free with gluten free spaghetti!
The fresh carrots, zucchini, and fresh dill are a wonderful addition to this pasta dish, reminding you of spring.
But you can also enjoy this dish during the summer months.
Customize with the abundant fresh vegetables that are available all summer.
Try fresh tomatoes, peppers, and/or eggplant.
Or try fresh herbs for a little something different, such as oregano, chives, or any mint.
You can even garnish the dish with fresh cucumbers, or a slice of a lemon/lime.
Ingredients needed for this spaghetti dish
- Spaghetti Noodles – Use your favorite noodles. I used a gluten free spaghetti noodles.
- Oil – I have used avocado and olive oil in this dish.
- Carrots – Fresh carrots cut into ribbons.
- Zucchini – Fresh zucchini cut into ribbons.
- Dill – Fresh Dill.
- Plant Based Milk – I used plain unsweetened almond milk in the dish.
- Cornstarch – Cornstarch is used to thicken the sauce.
- Mayonnaise – Use your favorite plant based mayo.
- Pasta Water – Make sure to save some of the water before draining the cooked pasta.
- Salt and Pepper – To taste.
How to make a Vegan Springtime Spaghetti
Cook the spaghetti to the package directions.
When draining the pasta reserve about 1 cup of pasta water, set aside.
Clean and cut the carrots and zucchini into ribbons by drawing a vegetable peeler down the vegetables.
In a large skillet, over medium high heat, add oil and the ribbons of carrots and zucchini, cook until softened, about 5 minutes.
Next, in a measuring cup add the plant based milk of choice with the cornstarch, mix until well incorporated.
Pour the mixture into the large skillet with the vegetables, add the pasta water and stir until the mixture has thickened.
Continue by adding the cooked pasta, vegan mayo, and fresh dill, stir until well combined and heated.
Remove from heat and serve.
Garnish with shredded vegan cheese and fresh dill.
Vegan Springtime Spaghetti
Equipment
- 1 Vegetable Peeler Used to make the vegetable ribbons.
Ingredients
- 12 oz Spaghetti Noodles I used a gluten free spaghetti noodle in this dish. Use your favorite noodle.
- 2 Tbsp Oil I have used either olive or avocado oil to saute the vegetables.
- 2 Medium/large Fresh Carrots
- 1 Medium Zucchini
- 1 1/2 Cup Plant Based Milk I used a plain unsweetened almond milk, use your favorite plant based milk.
- 2 tsp Cornstarch
- Pasta Water I added about 1/2 Cup to my dish. Add less or more to your dish to thicken the sauce.
- Salt To taste.
- Pepper To taste.
- 2 Tbsp Fresh Dill
Garnish – Optional
- Fresh Dill
- Vegan Shredded Cheese
Instructions
- Cook the spaghetti to the package directions.
- When draining the pasta reserve about 1 cup of pasta water, set aside.
- Clean and cut the carrots and zucchini into ribbons by drawing a vegetable peeler down the vegetables.
- In a large skillet, over medium high heat, add oil and the ribbons of carrots and zucchini, cook until softened, about 5 minutes.
- Next, in a measuring cup add the plant based milk of choice with the cornstarch, mix until well incorporated.
- Pour the mixture into the large skillet with the vegetables, add the pasta water and stir until the mixture has thickened.
- Continue by adding the cooked pasta, vegan mayo, and fresh dill, stir until well combined and heated.
- Remove from heat and serve.
- Garnish with shredded vegan cheese and fresh dill.
