This ketchup spaghetti recipe, also known as Spaghetti Naporitan, is a popular pasta dish in Japan which uses ketchup as a main ingredient for the spaghetti sauce. This recipe is a vegan version of this unique dish.
This is a quick & tasty dinner idea that takes only 12 mins to make!
Recipe for Ketchup Spaghetti
All you need to make this delicious and simple vegan dish is some pasta (like spaghetti or fettuccine), ketchup, garlic, veggies and any preferred seasoning you have!
If you want to make this healthier, you can also add in your favourite vegetables.
This is a simple, low-effort recipe that you can make just using pasta, ketchup and other minimal ingredients. It’s a quick and easy weeknight dinner.
The recipe can be made gluten-free using gluten-free spaghetti.
Ingredients
- Spaghetti
- Ketchup
- Oil
- Vegetables: Onion, Bell pepper, etc.
- Garlic (optional)
- Sugar (optional)
- parsley (optional)
- crushed chilli flakes (optional)
How To Make Ketchup Spaghetti
Start making your ketchup spaghetti by taking a large pot, bringing plenty of water to a boil and cooking your spaghetti according to instructions. Once cooked, save around 1/4 cup of the pasta water and strain.
Heat 1/2 tbsp of oil or vegan butter on a non-stick pan on medium-high heat and add sliced onion and bell pepper on one side. I ended up adding sliced veggie hot dog on the other side (or sometimes smoked tofu) and sauté for around 3-4 minutes separately until veggies soften. Feel free to add this too.
Mix everything in the pan already and add minced garlic. Sauté for another minute.
Add the rest of the oil or vegan butter (another 1/2 tbsp), ketchup and a pinch of sugar (which you can omit but I find neutralizes the ketchup if you don’t want a super ketchup flavour). Mix well.
Again, when spaghetti is cooked, save around 1/4 cup of the pasta water, and drain your spaghetti. Add your spaghetti to the pan. Mix well and add a splash of pasta water and mix. Add more if you prefer. Cook together for a couple of minutes.
Give it a taste and add more ketchup, if needed, and add salt and pepper to taste.
Top your ketchup spaghetti with fresh parsley and cashew parmesan (optional) and enjoy.
Ketchup Spaghetti
Equipment
- Large Pot to boil spaghetti
- Non-stick Pan
- Spatula
- Measuring cups and spoons
- Knife
Ingredients
- 2 tbsp ketchup or 3+ tbsp depending on how much ketchup you'd like
- 1 servings spaghetti or pasta of choice
- 1 tbsp oil or vegan butter, divided throughout recipe
- 1/2 onion sliced thinly
- 1/2 bell pepper sliced thinly
- 1 tbsp garlic or 2-3 cloves, minced
- pinch sugar optional
Instructions
- Start making your ketchup spaghetti by taking a large pot, bringing plenty of water to a boil and cooking your spaghetti according to instructions. Once cooked, save around 1/4 cup of the pasta water and strain.
- Heat 1/2 tbsp of oil or vegan butter on a non-stick pan on medium-high heat and add sliced onion and bell pepper on one side. I ended up adding sliced veggie hot dog on the other (or sometimes smoked tofu) and sauté for around 3-4 minutes separately until veggies soften. Feel free to add this too.
- Mix everything in the pan already and add minced garlic. Sauté for another minute.
- Add the rest of the oil or vegan butter (another 1/2 tbsp), ketchup and a pinch of sugar (which I find neutralizes the ketchup so you can omit it if you really love ketchup flavour). Mix well.
- Again, when spaghetti is cooked, save around 1/4 cup of the pasta water, and drain your spaghetti. Add your spaghetti to the pan. Mix well and add a splash of pasta water and mix. Add more if you prefer. Cook together for a couple of minutes.
- Give it a taste and add more ketchup, if needed, and add salt and pepper to taste.
- Top your ketchup spaghetti with fresh parsley and cashew parmesan (optional) and enjoy.
Nutrition
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Quick, easy and delicious recipe- perfect for dinner on the go!