This is a simple and healthy Greek spaghetti made with wholesome ingredients and chock full of vegetables and all the flavors of the Mediterranean. It’s naturally vegan and can be prepared gluten-free.
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This summer, my family and I took the trip of a lifetime to Greece. My husband and I had waited years to take this trip, and finally, we decided that we shouldn’t wait any longer. We planned ten days in Athens and the Greek Islands of Naxos and Santorini. The food was terrific everywhere we went, but it was at one particular restaurant that we came across Greek pasta. We loved it so much that we returned to the restaurant a second time and ordered it again!
When we got home, I knew I needed to recreate the dish. This Greek spaghetti recipe is easy to make and a delicious departure from the ordinary. Bring the taste of Greece to your dinner table. Opa!
💗 Why You’ll Love This Greek Spaghetti
- This meal is not only delicious but also satisfying. It will keep you feeling full and content.
- You can easily customize this Greek spaghetti recipe to suit your preferences.
- An easy weeknight meal that’s quick and simple to prepare.
- The combination of whole wheat pasta, olives, and cherry tomatoes creates a delightful medley of textures.
- This healthy recipe fits within the Mediterranean diet and is associated with numerous health benefits, including reduced risk of chronic diseases like heart disease and diabetes.
🥣 Ingredients and Notes
Spaghetti: Using whole wheat instead of regular pasta significantly boosts dietary fiber and essential nutrients like vitamins and minerals.
Olive Oil: Used to saute all the ingredients together and bring moisture and flavor to the dish.
Oregano: Oregano, with its earthy, aromatic qualities, is a quintessential herb in Greek cuisine. It infuses the dish with a delightful Mediterranean essence and complements the other ingredients beautifully.
Cherry Tomatoes: Cherry tomatoes burst with sweet, juicy flavors. They add a burst of freshness to the dish, providing a balance to the savory and salty elements.
Kalamata Olive: Kalamata olives bring a unique, briny, and slightly tangy flavor to the dish, contrasting the other ingredients pleasantly.
Fresh Parsley and Basil: The fresh herbs bring tons of authentic flavor to the dish.
Vegan Feta: Adds a touch of saltiness to the plate.
📖 Variations and Substitutions
Alternative Spaghetti: Use whichever spaghetti you like best, or choose a gluten-free pasta such as chickpea, lentil, or brown rice spaghetti.
Regular Feta: If you are not vegan feel free to use your favorite brand of crumbled feta.
🛠 Tools and Equipment
Pasta Pot: Use a large pasta pot to cook the spaghetti.
Large Sauté Pan: Used to sauté the vegetables and toss the spaghetti.
👩🏻🍳 How to Make Greek Spaghetti
- Bring a large pasta pot filled with salted water to a boil. Add the spaghetti. Cook according to package directions. Set aside a ½ cup of the pasta water. Then, drain and set the spaghetti aside.
- While the spaghetti is cooking, add the olive oil to a large sauté pan over medium heat. Add the minced garlic cloves, and cook for about one minute.
- Add the oregano, diced cherry tomatoes, and kalamata olives, simmering for 2-3 minutes or until the tomatoes soften. Add the roughly chopped fresh parsley and basil. Stir to combine. Add the reserved ½ cup of pasta water.
- Add the cooked and drained spaghetti to the sauté pan. Toss the spaghetti to coat evenly. Top with fresh chopped parsley, basil, and vegan feta. Season with salt and pepper to taste.
📝 Expert Tips
- If the pasta is too dry, add a touch more olive oil.
- Gently fold the tomatoes and fresh herbs into the spaghetti to avoid breaking the tomatoes apart.
- Make sure to reserve the pasta water before draining. This helps the sauce adhere to the noodles.
- Change up the fresh herbs you use. Try fresh oregano, thyme, or rosemary.
- Be mindful of the cooking time for your whole pasta. Overcooking it can lead to a mushy texture. Follow the package instructions and taste for doneness a minute or two before the recommended time.
- Make your own vegan feta cheese crumbles, or use store-bought.
❓ FAQS
Greek spaghetti, also known as “Makaronia me Kima” in Greek, is a classic Greek pasta dish. It typically consists of spaghetti or other pasta varieties, served with a flavorful tomato-based sauce that’s seasoned with herbs and spices.
While pasta may not be native to Greek cuisine, you can find pasta-based dishes in modern Greek cooking, often influenced by Italian or international culinary traditions. These dishes are not considered traditional Greek foods but have been adopted and adapted over time.
🍽 How to Serve
This spaghetti is an excellent dish to serve as a weeknight meal or to prepare for a dinner party.
Serve in warm bowls or on a platter. Garnish with extra fresh herbs and a drizzle of quality olive oil for a beautiful presentation.
Consider serving a crisp white wine like Assyrtiko or a rosé with your Greek spaghetti to complement the Mediterranean flavors.
It pairs well with other Greek recipes such as vegan Greek salad, spanakopita, or chickpea soup.
🫙 How to Store and Keep
Refrigerate: Transfer the spaghetti to an airtight container. Store in the fridge for up to 4 days.
Reheat: When ready to enjoy again, warm in the microwave, or transfer to a sauté pan with a small amount of water and heat until warmed through.
😋 More Vegan Greek Recipes!
🎥 Video
⚖️ Serving Size
This recipe makes eight large servings.
Recipe
Greek Spaghetti (Vegan)
Equipment
- Pasta Pot
Ingredients
- 12 ounce whole wheat spaghetti or gluten-free pasta of choice
- 2 tablespoon olive oil
- 4 cloves garlic
- 1 teaspoon oregano
- ½ cup sliced kalamata olives
- 1 cup cherry tomatoes cut in half
- ¼ cup fresh parsley
- ½ cup fresh basil
- ½ cup vegan feta crumbles optional
Instructions
- Bring a large pasta pot filled with salted water to a boil. Add the spaghetti. Cook according to package directions. Reserve ½ a cup of pasta water. Drain and set aside.
- While the spaghetti is cooking, add the olive oil to a large sauté pan over medium heat. Add the minced garlic cloves, and cook for about one minute.
- Add the oregano, diced cherry tomatoes, and kalamata olives, simmering for 2-3 minutes or until the tomatoes soften. Add the roughly chopped parsley, basil, and reserved pasta water to the pan.
- Add the cooked and drained spaghetti to the sauté pan. Toss the spaghetti to coat evenly. Top with additional fresh chopped parsley, basil, and vegan feta.
Video
Notes
- If the pasta is too dry, add a touch more olive oil.
- Gently fold the tomatoes and fresh herbs into the spaghetti to avoid breaking the tomatoes apart.
- Make sure to reserve the pasta water before draining. This helps the sauce adhere to the noodles.
- Change up the fresh herbs you use. Try fresh oregano, thyme, or rosemary.
- Be mindful of the cooking time for your whole pasta. Overcooking it can lead to a mushy texture. Follow the package instructions and taste for doneness a minute or two before the recommended time.
- Make your own vegan feta cheese crumbles, or use store-bought.
- Store in the refrigerator in an airtight container for up to 4 days.
Neha
Love how tempting are your clicks, I am sure it tasted just the same. So trying this spaghetti recipe out, also pinned it!
Ali
I LOVE the combo of flavors in this pasta — especially with the olives. Such a simple to make recipe, this is easily a staple weeknight meal.
Carrie Robinson
Wow! What an absolutely gorgeous pasta dish! 🙂 I am loving the flavors happening here.
Dina and Bruce
Tasty pasta! The whole family loved this!
Suja md
I just love this and this was such a pleasing experience!