Spaghetti with vegetables

30 min.
Italian in nature but with a few tasty twists, this spaghetti with vegetables is perfect for anyone who loves pasta and wholesome flavors. Treat yourself to a quick and easy meal or serve it for a group of friends or the whole family. Oven-baked Hokkaido, eggplants and cherry tomatoes turn into a delectable meal. And sprinkled with Puck Premium cubed feta cheese, it is simply irresistible. Use fresh vegetables or put your leftover vegetables to good use – both options are more than delicious!

Ingredients

Spaghetti:

Roasted veggies:

To serve:

Instructions

Tip

Preparing the vegetables for baking is all about slicing. You should slice each type of vegetable evenly, so they bake evenly, too. You can use a mandolin to make sure you cut or slice them perfectly. For a more robust flavor, roast the vegetables longer in the oven until they are slightly caramelized or charred. Keep an eye on them as they should not roast long enough to burn! You can also roast eggplants and tomatoes on a grill pan to get a sort of BBQ flavor – but you should still bake the red kuri squash in the oven!

Questions about spaghetti with vegetables

Making spaghetti with vegetables is quite simple. But below, we still go through some of the most frequently asked questions to help you cook your new favourite meal completely hassle-free!
What vegetables go with spaghetti?

Most vegetables, in some way or another, go with spaghetti – but we suggest the great taste and texture combination of red kuri squash, eggplants, cherry tomatoes, or similar. You can, for example, also use mushrooms, courgettes, bell pepper, asparagus, onions or leeks, or other types of tomatoes like plum tomatoes or heirloom tomatoes.

Can you freeze spaghetti with vegetables?

Yes, you can freeze spaghetti with vegetables, but we recommend eating it fresh or only stored in the fridge if you have leftovers. As with most frozen dishes, there is a slight risk that the dish will lose a bit of its texture and taste frozen. This goes both for the spaghetti and vegetables. Both to freeze leftovers and store them in the fridge, let them cool down, then pack them into an airtight container. The dish will last for about 2-3 months in the freezer and 3-5 days in the fridge.

Can you reheat spaghetti with vegetables?

Yes, you can reheat spaghetti with vegetables. If you have leftovers either in the fridge or in the freezer, you can easily reheat both. You can do so in the microwave or on the stove. Either way, a neat little trick is to add a splash of water in the process to help infuse some of the original moisture that may have been lost.

Other recipes you will love

Try our easy recipe for spaghetti with vegetables

With our easy spaghetti with vegetables recipe, you can transform a few simple ingredients into a feast for the eyes as well as the taste buds. It is packed with fresh flavors and textures from different vegetables baked in the oven. So, whether you only have thirty minutes to cook for a spontaneous meal with friends, or you are planning a delicious evening with the family, this dish can truly save your day.

Dense Hokkaido, tender Eggplants, and sweet cherry tomatoes

Some vegetables just work together, and we opted for three types that we think are brilliant together in a dish like this. Dense Hokkaido turns soft and rich in the oven, while the tender eggplants and the cherry tomatoes imbue the meal with deeper, richer flavors. Heating them in the oven caramelises the vegetables, turning them into a harmonious sweet and savory flavor combination that tastes too good to be true.

We know that spaghetti with tomatoes is a culinary classic but combining that with Hokkaido and eggplant makes for an even better version that is still true to the simplicity of the classic. Top it off with cheese and fresh parsley, and your guests will be thanking you later. It is also easily packed for a light lunch if you want to treat yourself on weekdays.

Make your own version with leftover veggies

You do not need Hokkaido, eggplants, or cherry tomatoes specifically to make this spaghetti with vegetables. Use whatever you feel like that bakes well – either fresh or leftover veggies! You can easily mix and match what is in your fridge at any given time.

Butternut squash is a great substitute for Hokkaido squash. They are both similarly sweet and nutty, and they get the same soft, creamy texture when roasted. Instead of eggplants, consider using a courgette. The flavor may be a bit milder, but you will still find that it releases a sweetness that is simply delicious.

To infuse the dish with some color and flavor, a great place to look is always bell peppers. Go for different colored ones like yellow or red so your dish also looks aesthetically good. They, too, will give a mild sweetness as well as a slightly smoky taste if they are roasted long enough in the oven.

world of pasta

Your key to creamy pasta

Fall in love with pasta all over again, as you serve your loved ones creamy dishes made richer with Puck—and your special touch. Our inspiring recipes, general guidelines, and detailed articles will set you on the path to culinary creativity. With Puck’s entire range of cooking creams and sauces that meet your high standards, you’ll love putting your personal spin on pasta.

Read more