Vegan Spaghetti with Spiralized Zucchini and Marinated Tomatoes
A vibrant vegan pasta that combines traditional spaghetti with fresh spiralized zucchini noodles for added nutrition and texture. The star of this dish is the hour-long marinated cherry tomato sauce—halved tomatoes infused with garlic, olive oil, and dried basil develop deep flavor without any cooking. Sautéed shallots and garlic form an aromatic base, while tender red chard wilts into the finished dish, adding earthiness and iron. The result is a light yet satisfying bowl with contrasting textures: tender pasta, delicate zucchini noodles, and jammy tomatoes. This recipe suits anyone seeking simple, plant-based weeknight dinners or meal-prep options. The no-cook tomato preparation means you can start dinner hours ahead. Serve at room temperature or warm for casual summer suppers or elegant enough for entertaining. What sets this version apart is the raw marinated tomato component—it retains brightness and acidity that cooked sauces lose, while the mixed noodles add modern sophistication to a classic.
Ingredients
- 6 cups cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced, divided
- 1 teaspoon dried basilfresh basil1 teaspoon dried = 1 tablespoon freshherb
fresh adds brighter note; reduce marinating time slightly
Full guide → - 1 teaspoon salt, divided
- 1 medium zucchini
- 1 shallot, diced
- 8 ounces spaghetti
- 2 cups red chard, destemmed and choppedspinachequal volume by cupvegetable
spinach wilts faster and tastes milder
- ¼ cup fresh basilfresh basil1 teaspoon dried = 1 tablespoon freshherb
fresh adds brighter note; reduce marinating time slightly
Full guide →
Instructions
- 1
Combine halved cherry tomatoes, half the olive oil, half the minced garlic, dried basil, and half the salt in a large bowl.
- 2
Cover and marinate on the counter for one hour.
- 3
Bring a large pot of water to boil.
- 4
Spiralize the zucchini while waiting for the water.
- 5
Heat the remaining oil in a large pan over medium heat.
- 6
Saute the shallots and remaining garlic for five minutes.
- 7
Add spaghetti to boiling water and cook per package instructions.
- 8
One minute before spaghetti finishes cooking, add the zucchini noodles.
- 9
Drain both spaghetti and zucchini noodles in a colander.
- 10
Transfer both noodles to the pan with shallots and garlic.
- 11
Stir in the marinated tomatoes and red chard, cover, and cook on low for ten minutes, stirring frequently.
- 12
Top with fresh basil and serve.
Tips
Marinate tomatoes at room temperature exactly one hour for optimal flavor development. Longer marinating can make them mushy; shorter times won't extract enough depth. The juice they release becomes your sauce.
Spiralize zucchini just before cooking to prevent excess moisture release. Add during the final minute of spaghetti cooking so zucchini noodles stay firm and don't turn watery.
Cook the final mixture on low heat to gently wilt chard and warm the sauce without breaking down the tomatoes further or drying out the delicate zucchini noodles.
Good to Know
Refrigerate in an airtight container for up to three days. Best consumed within one day as the noodles soften over time. The marinated tomatoes stay flavorful for four days when stored separately.
Marinate tomatoes up to four hours ahead. Cook spaghetti up to eight hours in advance and store separately. Spiralize zucchini no more than two hours before cooking. Assemble all components and finish cooking just before serving.
Serve immediately after cooking while spaghetti and zucchini noodles are warm. Can also serve at room temperature as a summer pasta salad. Pair with crusty bread and a simple green salad. A dry white wine or chilled sparkling beverage complements the fresh flavors.
Common Mistakes
Skip marinating or reduce time below one hour to avoid thin, watery tomato flavor that fails to coat the pasta.
Overcook the zucchini noodles to avoid them turning into mush; they need only one minute in boiling water as they finish with spaghetti.
Cook the final mixture on high heat to avoid breaking down tomatoes into sauce and losing the distinct texture contrast that defines this dish.
Substitutions
fresh adds brighter note; reduce marinating time slightly
Full guide →FAQ
Can I make this ahead and reheat it?
Cook components separately and store in the refrigerator for up to three days. Reheat gently over low heat with a splash of water or olive oil to prevent drying. The texture will soften slightly upon reheating.
What if I don't have a spiralizer for the zucchini?
Use a mandoline to slice zucchini into thin ribbons, or cut into julienne with a sharp knife. Ribbon zucchini cooks slightly faster; reduce boiling time to under one minute to keep them from falling apart.
Can I freeze this pasta?
Freezing is not recommended due to the high water content of zucchini noodles, which become soggy upon thawing. Store marinated tomatoes in the freezer for one month; thaw and use within a few days.