Mediterranean Vegetable Spaghetti

Mediterranean Vegetable Spaghetti

I’ve spent some time in the South of France this summer and have fallen so in love with all the amazing, fresh market ingredients they sell at the beautiful stalls piled high with juicy tomatoes, salty olives, fresh peaches and all kinds of other beautiful goodies. It’s been such a joy to cook with such wonderful ingredients and I’ve found that I always wanted to keep the dishes simple to preserve all the amazing original flavours. This pasta is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti and then piled high with black olives, zucchini slices, sautéed spinach and fresh herbs to create something quite magical! It also only takes 20 minutes to go from fridge to plate, which I love, and it could not be easier to put together. All the flavours complement each other so well and everything just tastes pretty perfect! I could happily eat a bowl of this every day, it’s that good! It’s also an amazing advert for healthy eating and a great way to introduce people to vegan-style food as you’d never know it was as healthy as it is, so everyone gobbles it up without freaking out that plant-based meals are tasteless and weird!

Serves 2

– 1 red pepper

– 1 yellow pepper

– 2 plum tomatoes

– a dozen cherry tomatoes

– 1 zucchini/courgette

– 1 bowl of spinach

– a handful of black olives

– 2 tablespoons of tomato puree

– 1/2 a jalapeño pepper (optional)

– 2 tablespoons of dried herbs de provence

– 2 tablespoons of apple cider vinegar or the juice of 1 lime

– salt

– gluten free spaghetti, I like brown rice spaghetti

Start by putting the pasta water on the stove to bring to the boil.

Next slice the plum tomatoes into eighths and the peppers into small cubes, discarding their seedy middle. Place all the chopped veg into a saucepan with a drizzling of olive oil and salt plus two tablespoons of herbs de provence. Allow the mix to simmer and gently disintegrate to form the sauce. After a few minutes add the tomato puree and the apple cider vinegar or lime juice.

Then slice the zucchini in half before chopping it into thin half moon shapes, place these to one side as you cut  the cherry tomatoes into quarters.

Begin to cook the pasta.

Once the cooking tomato and peppers begins to disintegrate into a sauce add the cherry tomatoes, zucchini slices and spinach, mixing them in well to cook for about 5-7 minutes. Then when the pasta is cooked drain it, before stirring it into the sauce with the olives and an extra sprinkling of herbs.

Serve and enjoy.


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  • Susan G

    I have enjoyed your blog and the recipes I have tried. I like to print out my favorite recipes and put them in a binder. While I love to drool over food bloggers’ photos, I hate having to cut and paste their recipes into Word. After all, its either that or kill the environment (and the non-existent extra space in my cookbook bookcase) by printing 6 pages for each recipe. Am I overlooking how to print — responsibly — from your site? If not, please, please, please, give us a print-friendly function. Thanks! And thanks for the great recipes!!

    • ellawoodward

      Hi Susan. I’m so glad that you’re enjoying the blog and all the recipes so much! At the moment I don’t have a print button as I like the idea of trying to save paper by just bookmarking recipes and then using them online but it’s definitely something that I will look into – thank you so much!

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  • MariaMac

    i am just planning dinner and was wondering how many this serves? thanks!

    • ellawoodward

      Hi. I’m so sorry for not including that information on the post, it serves two though. I hope you loved it!

      • MariaMac

        we loved it! thank you so much. it was my first time having brown rice spaghetti – it was expensive but yum!

  • Consuelo @ Honey & Figs

    I wish this was my dinner today! It looks scrumptious and I love how healthy and simple it is :) Happy Sunday! x

    • ellawoodward

      Thank you so much, so glad that you love the look of this so much! It really is so amazingly easy and delicious :)

  • Julia

    Hi Ella, what a beautiful dish (and pictures!). This is definitely giving me some inspiration for dinner tomorrow:)

    • ellawoodward

      That’s awesome, hope you enjoy your dinner inspired by it!

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  • http://Fantastic Vicci

    What a clever girl you are. I have been cooking family stuff for over 40 years and am always looking for fresh ideas. This is brilliant and healthy too. I had a version of your courgette spaghetti in a restaurant many years ago and always wanted to be able to make it at home. Just ordered a spiraliser and so now I will be able to! Can’t wait to start – thank you for making it so simple. Good luck with it all. Vicci

  • Wiola

    Love the recepie and your blog! It inspired me enough to change my life! I don’t eat meat and dairy anymore and although it’s been less than 4 weeks I feel so much better. I don’t feel tired and have more energy. I just simply started with your smoothies recepies and gradually moved into making proper vegetarian/ raw meals. I found the recepies very easy to follow and to my surprise it doesn’t take long to prepare the meal. Thank you for that Ella and all the best for you! Cannot wait to see your book! :)

    • ellawoodward

      I’m so happy that you’re feeling so great! :)

  • Cait

    Oooo…could I use spaghetti squash instead of spaghetti?

    • ellawoodward


  • Christy

    Hello. I was wondering if its possible to get calorie counts on some of these recipes? I keep a food journal and would love to try some of these recipes but have no way to enter these. Any help would be appreciated. Thanks

    • ellawoodward

      Hi Christy. I’m so sorry but I don’t look at calories so I won’t be adding them, I focus on counting goodness instead!

  • Gabs

    I thought this spaghetti dish last night was delicious, then I warmed up the left over sauce with some quinoa for my lunch today. It tasted incredible, I’d really really recommend it if you happen to have a serving left over, the flavours had matured overnight too so the sauce tasted even better! Can’t wait to have this again. Cauliflower pizza tonight though! Thanks Ella.

    • ellawoodward

      I’m so pleased you love the recipe and hope you enjoyed the pizza too!

      Ella x

  • pauline

    Hi Ella
    Just wondered if any of your recipes are freezable as i am the only one who is on a special gluten free diet and i would not be able to eat all of the wonderful food in your recipes very quickly.
    Also it would be nice to come back to that item a few days later or the next week.
    Love the photos so clear and enticing . !
    I am new to your website as i found out about you through the media.
    I will look out for your book with anticipation.
    Ooh i now feel sooo hungry.

    • ellawoodward

      Lots of the recipes are freezable and you could also make them in smaller quantities too!
      I’m glad you are enjoying the recipes.
      Ella x

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  • Kate Fleming

    This dish was so delicious and simple! Love, love, love your recipes. So satisfying, not to mention delicious. Really helped me to not be so held up on calorie intake and focus on eating good healthy wholesome foods.
    Much love!

    • ellawoodward

      I am so pleased you liked it Kate! x

  • Mel Harvey

    Loved the spaghetti and loved the dish. Would maybe prefer to roast the vegetables rather than fry them. Can’t wait to cook some more dishes x

  • Diane

    I Really wish there was a print option. I live where there is bad internet connection and I also love to have a hard copy of the recipe like Susan G.

  • ellawoodward

    I have a cookbook coming out in January for people that like a hard copy – I hope that helps a little!

  • Julia

    Hi Ella,
    I was wondering what brand of brown rice pasta you suggest. Please let me know. Thank you

  • ellawoodward

    Hi Julia,
    I really like Rizopia pasta if you want to try that. Ella x

  • Julia

    Thank you ella I will certainly try rizopasta

  • Bellanova

    Dear Ella,
    love your blog! It is an inspiration.

    I notice a lack of onions in your recipes, which for me is a good thing as my digestive system cannot tolerate them (or garlic), unfortunately.

    I assume you avoid onions on purpose too. Is that right?

  • ellawoodward

    Hi, yes I find onions really difficult to digest! Have a lovely day x