Spaghetti with marinara sauce is a traditional Italian dish turned American classic. Marinara is one of the world’s greatest sauces that is delicious served in a variety of foods, from pasta to pizza and flatbread, and as a dipping sauce for cheese sticks, onion rings, and more.

Marinara is one of the simplest red sauces, made of very few ingredients — just olive oil, garlic, tomatoes, herbs, and sometimes onions. This basic recipe is a great cornerstone to build on, either by turning it into another sauce or embellishing with a variety of herbs and spices.

The carrot in this recipe adds a sweetness and cuts through the acidity of the tomatoes, while the Nut and Seed Parmesan makes a yummy topping. You can also add in vegetables or faux meat crumbles to the mix for a heartier meal. 

The vegan parmesan in this recipe makes a wonderful topping for salads and other dishes. It adds a bit of crunch and a nutty flavor to many foods.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3– 4 servings

Spaghetti with Marinara Sauce


For the Sauce

For the Nut and Seed Parmesan Garnish

For the Spaghetti


For the Sauce

  1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. 
  2. Next, add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. 
  3. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. 
  4. Season to taste with salt. This sauce lasts 1 week in the refrigerator or up to 6 months in the freezer. 

For the Nut and Seed Parmesan

  1. Soak cashews overnight in water, or at least a few hours. Drain cashews.  
  2. Add cashews and garlic into a mini food processor and process until finely chopped. 
  3. Add in the rest of the ingredients and pulse until the mixture is combined. Be sure not to overmix, as it can become a paste.
  4. Salt to taste.

For the Spaghetti

  1. Place a pot of water on to boil. Heavily salt the water with at least 1 tablespoon of salt. Once water is rapidly boiling, add spaghetti. Boil until tender, but still with a bite to it. 
  2. Once spaghetti is al dente, reserve 1/2 cup pasta water, and drain the rest.

Assemble the Dish

  1. In a large skillet, add cooked spaghetti, sauce and reserved pasta water. Heat through. 
  2. Divide spaghetti on plates and top with basil and Nut and Seed Parmesan. 

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For more great pasta recipes, check out Beyond Meat Bolognese or Vegan Baked Ziti with Sausage!

You can find hundreds of great vegan recipes and meal plan in the Clean Slate Cleanse Cookbook and Workbook! Better yet, come and join the Clean Slate Cleanse!