Description
This Easy 1-Pot Vegan Spaghetti recipe is a quick and flavorful plant-based meal ready in just 30 minutes. Combining sautéed vegetables, gluten-free pasta, and rich marinara sauce, it offers a wholesome and comforting dish perfect for busy weeknights. With minimal cleanup, it’s both convenient and delicious.
Ingredients
Scale
PASTA
- 1 Tbsp olive oil (if oil-free, substitute broth or water and add more as needed to prevent sticking)
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 ½ cups cremini mushrooms, thinly sliced (or substitute white button mushrooms, about 8 ounces)
- 1 medium yellow or red bell pepper, diced
- 1/2 tsp sea salt (plus more to taste)
- 1 tsp dried oregano (or Italian seasoning blend)
- 1/4 tsp crushed red pepper flakes (adjust to taste)
- 2 (24-oz.) jars favorite marinara sauce (brands recommended: Rao’s or Organico Bello)
- 1 ½ cups water
- 12 oz dry gluten-free spaghetti (recommended brands: Jovial or Barilla; substitute any pasta shape as preferred)
- 1 big handful spinach or other greens (optional)
FOR SERVING (optional)
- 1/2 cup roughly chopped fresh basil
- Vegan parmesan cheese
Instructions
- Heat the pot: Heat a large pot with a lid over medium heat. Once hot, add the olive oil and wait about 30 seconds.
- Sauté onions: Add the diced onion and sauté for 4-5 minutes until lightly browned and translucent, stirring occasionally. Reduce heat if onions are browning too quickly.
- Add garlic and vegetables: Stir in minced garlic, sliced mushrooms, bell pepper, and salt. Continue sautéing for 5-7 minutes until vegetables are softened and slightly caramelized, stirring frequently.
- Add seasonings: Sprinkle oregano and crushed red pepper flakes and stir until fragrant, about 1 minute.
- Add liquids and pasta: Pour in the marinara sauce and water, then bring the mixture to a simmer. Break the pasta in half (unless using smaller pasta shapes) and add it to the pot. Stir thoroughly to prevent clumping.
- Cook with lid: Add optional greens if desired. Cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice during cooking to keep pasta separated.
- Rest and season: Turn off the heat and let the pot stand covered for 2 minutes. Stir again to break any remaining clumps. Uncover and taste to adjust seasoning with additional salt, oregano, or red pepper flakes as preferred.
- Serve: Garnish with fresh basil and vegan parmesan cheese if desired. Leftovers can be refrigerated for 2-3 days and reheated with added water if needed. Not recommended for freezing.
Notes
- Nutrition information is a rough estimate and does not include optional garnishes.
- If oil-free cooking is preferred, substitute olive oil with vegetable broth or water to sauté vegetables, adding more liquid as needed.
- Choose gluten-free pasta or any pasta shape for variety.
- Store leftovers refrigerated up to 2-3 days and reheat gently.
- Not suitable for freezing due to texture changes in the sauce and pasta.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 360
- Sugar: 10g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
