One-Pot Vegetarian Spaghetti Recipe

If there’s one dish I can always count on for a family-pleasing weeknight dinner, it’s my trusty One-Pot Vegetarian Spaghetti. This pasta is packed with sautéed mushrooms, tender spinach, and the rich, deep flavor of fire-roasted tomatoes—all simmered together in just one pot. The best part? With minimal cleanup and maximum comfort, this recipe brings all the warm, cozy vibes of classic spaghetti night, minus the fuss!

Ingredients You’ll Need

I adore how this One-Pot Vegetarian Spaghetti calls for just a handful of simple ingredients—each chosen for maximum flavor and texture. With a couple of reliable pantry staples and a few fresh veggies, you’ll turn everyday basics into a delicious, wholesome meal that feels a little special.

• Extra-virgin olive oil: Adds richness to the sautéed veggies and sets the flavor foundation for your sauce.
• Yellow onion: Brings gentle sweetness, balancing the acidity of the tomatoes.
• Button mushrooms: They soak up the savory broth and add a lovely “meaty” bite, perfect for a vegetarian main.
• Garlic: Just a couple of cloves go a long way in building that irresistible Italian aroma!
• Salt, black pepper & red pepper flakes: These simple seasonings create layers of flavor and a little optional kick.
• Low-sodium vegetable broth: Infuses the pasta with deep flavor as it cooks—much better than water alone.
• Fire-roasted diced tomatoes: Add a smoky, robust taste that makes this sauce stand out from classic spaghetti.
• Thin whole wheat spaghetti: Holds up beautifully to one-pot cooking and lends extra fiber—feel free to use regular if you prefer.
• Fresh spinach (or baby spinach): Wilts down into silky ribbons, sneaking in plenty of veggies without overpowering the dish.
• Grated Parmesan cheese: Melts in for creaminess and salty-umami goodness (skip or use a vegetarian alternative if you’d like!).
• Fresh basil or parsley: A final sprinkle of herbs brightens every bite and adds a splash of color—totally optional, but highly recommended.

Variations

The versatility of One-Pot Vegetarian Spaghetti is unbeatable—you can tailor it to whatever you have in the pantry, or customize for dietary needs and flavor moods. Think of this as your spaghetti canvas—feel free to let your creativity (and your veggie drawer) guide you!

• Make it vegan: Just skip the Parmesan or use a favorite dairy-free cheese for a 100% plant-based version that’s still creamy and comforting.
• Use different greens: Swap spinach for kale, arugula, or Swiss chard—just be sure to add tougher greens a minute earlier so they wilt properly.
• Add extra protein: Toss in canned chickpeas, white beans, or cooked lentils when you add spinach for an even heartier one-pot meal.
• Try whole-grain or gluten-free pasta: This recipe works beautifully with gluten-free or alternative-grain noodles (just adjust the cooking time as needed).

How to Make One-Pot Vegetarian Spaghetti

Step 1: Sauté the Vegetables

Start by heating the olive oil in a medium pot over medium heat. Once it’s shimmering, add the chopped onion and sliced mushrooms. Sauté for about 5–7 minutes, stirring occasionally, until they’re both soft and fragrant and the mushroom liquid has mostly evaporated. You want the veggies to look golden and deep in flavor, as this will be the base of your sauce.

Step 2: Add Garlic and Seasonings

Add minced garlic to the pot and sprinkle in the salt, black pepper, and red pepper flakes (if you enjoy a hint of heat). Stir constantly for about 30 seconds, just until the garlic is fragrant—this keeps it from burning and allows the aromatics to bloom beautifully.

Step 3: Build the Sauce

Turn the heat up to high and pour in the fire-roasted diced tomatoes (with all their juices) and the vegetable broth. Bring everything to a lively boil—this forms the flavorful liquid that will cook the spaghetti right in the pot. Give it a quick stir to combine.

Step 4: Cook the Spaghetti

Add the spaghetti noodles, gently pushing them into the bubbling tomato-broth mixture. If the noodles are too long to fit smoothly, break them in half or wait a minute until they soften and give them a little nudge. Cover the pot, drop the heat to medium-low, and cook for about 5 minutes, keeping things at a steady low boil.

Step 5: Wilt the Spinach

Remove the lid and pile in the fresh spinach, adding a couple handfuls at a time. Stir it in gently but confidently—the heat will wilt the spinach quickly into the sauce. It might look like a lot at first, but trust me, it shrinks down and blends right in.

Step 6: Finish and Serve

Once your spinach has wilted, take the pot off heat and cover it again for a few minutes. This lets the flavors blend and the sauce thicken naturally. Uncover, add the grated Parmesan, stir one last time, taste and tweak the seasoning if needed, and you’re ready! Serve hot, with extra Parmesan and a sprinkle of fresh basil or parsley if you like.

How to Serve One-Pot Vegetarian Spaghetti

Garnishes

For an extra touch of freshness and color, scatter chopped basil or parsley over each serving right before bringing it to the table. Don’t forget the extra drizzle of good olive oil or a generous mound of grated Parmesan—little touches that make this spaghetti sing!

Side Dishes

Pair your One-Pot Vegetarian Spaghetti with warm crusty bread (perfect for soaking up the broth!) or a crisp green salad tossed with lemon vinaigrette. Roasted vegetables or a simple antipasto platter also make beautiful companions for a more festive dinner spread.

Creative Ways to Present

For a fun twist, serve this spaghetti in shallow pasta bowls, twirled into tall “nests,” or pile it high on a family-style platter and let everyone dig in. You can even top each portion with roasted cherry tomatoes or a swirl of pesto for an eye-catching, flavor-packed presentation.

Make Ahead and Storage

Storing Leftovers

Let the spaghetti cool to room temperature, then store any leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making leftovers extra delicious for a speedy lunch or dinner.

Freezing

While One-Pot Vegetarian Spaghetti is best enjoyed fresh, you can freeze individual portions for up to two months. Be sure to cool completely before transferring to freezer-safe containers, and keep in mind that the texture of the noodles may soften a little once thawed.

Reheating

To reheat, add a splash of water or broth to loosen up the pasta and gently warm in a pot over low heat, stirring occasionally. For single servings, the microwave works great—just cover loosely and heat in 30-second bursts until hot throughout.

FAQs

Final Thoughts

If you’re craving something satisfying, flavorful, and wholesome—without spending hours at the stove or filling your sink with dishes—this One-Pot Vegetarian Spaghetti is calling your name. I hope it becomes a new favorite at your table, as it has at mine. Give it a try soon, and don’t be surprised if it becomes your go-to comfort food, too!

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