One-Pot Vegetarian Spaghetti Recipe

If you’re craving a comforting, vibrant meal that comes together effortlessly, you’re going to love this One-Pot Vegetarian Spaghetti Recipe. It’s the perfect blend of tender spaghetti, earthy mushrooms, and bright fire-roasted tomatoes all cooked in one pot for maximum flavor and minimal cleanup. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this recipe brings warmth, nutrition, and convenience without sacrificing any taste. It’s a testament to how simple ingredients can shine when combined thoughtfully in a single pot.

Ingredients You’ll Need

Getting the ingredients right is the first step to making this dish sing. Each component here is not just essential but adds a layer of flavor, texture, or color that transforms the spaghetti into a complete, satisfying meal.

• 2 teaspoons extra-virgin olive oil: Adds a rich, fruity base to sauté the veggies and infuse the dish with gentle warmth.
• ½ medium yellow onion, chopped: Provides sweetness and depth as it softens in the pot.
• 1 (8 oz.) package button mushrooms, sliced: Brings an earthy, meaty texture that anchors the vegetarian profile.
• 2 cloves garlic, minced: Gives an aromatic punch that elevates every bite.
• ½ teaspoon salt: Enhances and balances the natural flavors of all ingredients.
• ¼ teaspoon black pepper: Adds subtle heat and complexity.
• ¼ teaspoon red pepper flakes, optional: For a gentle spicy kick if you like a little heat.
• 2 cups low-sodium vegetable broth: The flavorful cooking liquid that softens the pasta and enriches the sauce.
• 1 (14.5 oz.) can fire-roasted diced tomatoes: Introduces smoky, bright tomato flavor that makes the sauce vibrant.
• 10 oz. thin spaghetti noodles: The classic pasta base that soaks up all the delicious sauce.
• 3 cups fresh spinach or baby spinach: Adds color, nutrition, and a fresh, leafy texture just before serving.
• ¼ cup grated Parmesan cheese: Offers a savory finish that melts into the spaghetti for rich creaminess.

How to Make One-Pot Vegetarian Spaghetti Recipe

Step 1: Sauté Onion and Mushrooms

Start by heating the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced mushrooms, cooking them gently until they become tender and fragrant. This step kicks off the flavor development, building a sweet and earthy foundation for your dish.

Step 2: Add Seasonings

Now, toss in the minced garlic, salt, black pepper, and if you want a hint of spice, the red pepper flakes. Stir these in briefly, just until you can smell the garlic’s savory aroma. This quick sizzle creates layers of flavor that will infuse the entire pot.

Step 3: Add Liquid Ingredients

Pour in the vegetable broth and canned fire-roasted diced tomatoes, including their smoky juices. Bring this mixture to a boil to prepare it for the pasta. The broth will not only cook the noodles but also turn into a flavorful sauce enriched by the tomatoes’ roasted goodness.

Step 4: Cook Noodles

Add the thin spaghetti noodles right into the boiling liquid, making sure they’re fully submerged. Cover the pot and let the pasta cook, stirring occasionally to prevent sticking, until the noodles are tender and have absorbed much of the flavorful broth. This hands-free cooking method saves time while ensuring every strand is infused with sauce.

Step 5: Add Spinach

Once the noodles are cooked, stir in the fresh spinach. It wilts quickly in the hot pot, adding a fresh, bright green color and a boost of vitamins. This step keeps your dish light and vibrant, contrasting beautifully with the hearty pasta.

Step 6: Finish and Serve

Remove the pot from heat and gently mix in the grated Parmesan cheese, which melts into a luscious finish. Taste and adjust the seasonings if needed. Now your one-pot meal is ready to be served piping hot, garnished with extra cheese or fresh herbs if you like. Simple, stunning, and absolutely satisfying.

How to Serve One-Pot Vegetarian Spaghetti Recipe

Garnishes

To elevate this cozy dish, consider sprinkling freshly chopped basil or parsley on top for an herbal brightness. A grating of extra Parmesan cheese or a drizzle of good-quality olive oil can also add an elegant finish that sparks joy in every bite.

Side Dishes

This One-Pot Vegetarian Spaghetti Recipe stands perfectly on its own but pairs wonderfully with a crisp side salad or some crusty garlic bread. A simple arugula salad with lemon vinaigrette brightens up the meal while the bread invites you to scoop up every last drop of sauce.

Creative Ways to Present

If you’re looking to impress, serve the spaghetti in shallow bowls, swirling it for a restaurant-worthy look. Or create individual portions in ramekins topped with a sprinkle of toasted breadcrumbs for a delightful crunch. The possibilities are endless and fun to explore!

Make Ahead and Storage

Storing Leftovers

Store any leftover One-Pot Vegetarian Spaghetti Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a convenient option for quick lunches or second-day dinners. The flavors even deepen a bit after resting!

Freezing

This dish freezes nicely, though the pasta’s texture may soften slightly upon thawing. Freeze portions in airtight freezer-safe containers for up to 2 months. When ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat leftovers on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the sauce as needed. This will help restore the creamy consistency and prevent dryness. Microwave reheating is fine too, just be sure to stir halfway through.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While thin spaghetti works beautifully here, you can substitute with linguine, fettuccine, or even penne. Just keep in mind the cooking times may vary slightly depending on the pasta shape.

Is this recipe suitable for vegans?

To make this One-Pot Vegetarian Spaghetti Recipe vegan, simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast. The flavors remain deliciously vibrant without dairy.

Can I add other vegetables to this dish?

Definitely! Diced bell peppers, zucchini, or even some crushed red pepper can be great additions. Add firmer vegetables early in the cooking process, so they get tender alongside the onions and mushrooms.

How spicy is this recipe, and can I adjust the heat?

The heat level is mild by default, thanks to the optional red pepper flakes. You can leave them out for no spice or increase the quantity for a bolder kick. It’s totally customizable to your taste.

What if I don’t have fire-roasted tomatoes?

If fire-roasted diced tomatoes aren’t available, regular canned diced tomatoes work fine. The roasted version adds a smoky depth, but the dish will still taste wonderful without it.

Final Thoughts

This One-Pot Vegetarian Spaghetti Recipe is a charming combination of quick, easy cooking and hearty, nourishing flavors that feel like a warm hug on a plate. It’s perfect for anyone who loves wholesome meals but hates the hassle of cleaning up multiple pots. I encourage you to try this recipe soon—you’ll find it quickly becomes one of your favorite go-to dinners that never disappoints.

One-Pot Vegetarian Spaghetti Recipe

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4.1 from 75 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This One-Pot Vegetarian Spaghetti is a quick and easy meal that combines tender sautéed mushrooms and onions with flavorful garlic and spices, simmered in a rich tomato and vegetable broth. With fresh spinach stirred in at the end and topped with Parmesan cheese, this pasta dish is both hearty and wholesome, perfect for a weeknight dinner served in just 25 minutes.

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Ingredients

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Vegetables and Aromatics

• 2 teaspoons extra-virgin olive oil
• ½ medium yellow onion, chopped
• 1 (8 oz.) package button mushrooms, sliced
• 2 cloves garlic, minced
• 3 cups fresh spinach or baby spinach

Seasonings

• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Liquids and Pasta

• 2 cups low-sodium vegetable broth
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 10 oz. thin spaghetti noodles

Finishing

• ¼ cup grated Parmesan cheese

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Instructions

1. Saute Onion and Mushrooms: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced mushrooms, sautéing until they become tender and lightly browned, about 5-7 minutes.
2. Add Seasonings: Stir in the minced garlic, salt, black pepper, and red pepper flakes (if using). Cook for about 1 minute until the garlic is fragrant but not browned.
3. Add Liquid Ingredients: Pour in the low-sodium vegetable broth and fire-roasted diced tomatoes with their juices. Bring the mixture to a boil, ensuring all ingredients are combined.
4. Cook Noodles: Add the thin spaghetti noodles to the boiling mixture. Cover the pot and let the noodles cook until al dente and wilted, approximately 8-10 minutes, stirring occasionally to prevent sticking.
5. Add Spinach: Once the noodles are nearly cooked, stir in the fresh spinach. Cook just until the spinach wilts, which should take about 2 minutes.
6. Finish and Serve: Remove the pot from heat. Stir in the grated Parmesan cheese thoroughly. Taste and adjust seasonings if needed. Serve immediately topped with extra Parmesan and fresh herbs if desired.

Notes

• Use thin spaghetti for faster cooking and even absorption of flavors.
• To keep it vegan, omit the Parmesan cheese or use a plant-based alternative.
• For extra protein, add cooked beans or tofu before serving.
• Red pepper flakes are optional but add a subtle heat.
• Stir frequently once pasta is added to prevent noodles from sticking to the bottom.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian