Simple Vegan Spaghetti

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A simple yet elevated vegan low-carb spaghetti recipe loaded with flavor. 

  • Author: Fenique
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 8 servings 1x



1 box of Big Mountain Lion Mushroom Crumble

1 box of Banza Spaghetti

1/4 Cup dry red wine (Tempranillo is my choice)

1 Shallot 

5 cloves of Garlic [diced]

2 tbsp Montreal Steak Seasoning (optional)

2 tbsp Onion Powder 

2 tbsp Paprika 

2 tbsp Black Pepper 

4 tbsp Oregano 

4 tbsp Basil 

2 tbsp Garlic 

1 tsp salt 

1 tbsp Go Veggie dairy free grated parmesean (optional)

Fresh Rosemary & Thyme (Optional) 


  1. Heat your water and lightly salt it. Once it boils add in the pasta. Keep the heat on a medium. Take this out once it’s al dente (not fully cooked through).
  2. Rinse pasta with cold water and put one cup of pasta water to the side.  
  3. Oil your pot with olive oil then add in the shallots and garlic. 
  4. Once browned add in your mushroom crumble. 
  5. Once it begins to brown, add in th Rao’s Marinara sauce. Turn the eye on low.
  6. Add the pasta.  
  7. Add in all of your seasonings slowly and mix. Let this simmer. 
  8. Add in the dry red wine, fresh herbs, and let this simmer. 
  9. Taste. Salt and pepper if needed.
  10. ENJOY!