Easy Vegan One-Pot Spaghetti Recipe

If you’re craving a comforting pasta dish but want to keep things plant-based and simple, you’re in the right place! This Easy Vegan One-Pot Spaghetti Recipe is exactly that — it combines rich marinara, tender veggies, and perfectly cooked gluten-free spaghetti all in one pot. I love this recipe because it’s a total time-saver and super flavorful without any fuss. Stick with me, and I’ll walk you through how to nail it every time.

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Ingredients You’ll Need

These ingredients are straightforward and pantry-friendly. The mushrooms add a lovely umami depth that really makes this vegan spaghetti sing, and using jarred marinara keeps it fuss-free without sacrificing flavor.

• Olive oil: If you prefer oil-free, you can easily swap this for veggie broth or water to keep it light.
• Diced onion: Adds sweetness and depth; make sure to cook it until translucent for best flavor.
• Minced garlic: Fresh garlic makes all the difference here—don’t skip it!
• Cremini mushrooms: These give a meaty texture and earthy flavor; if you can’t find these, white button mushrooms work well too.
• Bell pepper: Adds a touch of sweetness and color; red or yellow are great choices.
• Sea salt: Helps bring out the flavors; adjust to taste since marinara sauce is already salted.
• Dried oregano: Gives a classic Italian herb note; Italian seasoning blend is a handy substitute.
• Crushed red pepper flakes: Just the right kick—scale back or up depending on your heat preference.
• Marinara sauce: Use your favorite store-bought brand; I like Rao’s or Organico Bello for their deep flavor.
• Water: Helps the pasta cook evenly in the sauce without drying out.
• Gluten-free spaghetti: Jovial or Barilla brands hold up well; feel free to use regular pasta or shapes you prefer.
• Spinach or other greens (optional): Adds a burst of color and nutrition at the end.

Variations

I love how adaptable this Easy Vegan One-Pot Spaghetti Recipe is. Over time, I’ve mixed it up with different veggies or seasonings to keep it fresh and exciting, and you’ll find it’s easy to make your own.

• Mushroom variety swap: Sometimes I swap cremini for portobello or shiitake mushrooms for a deeper earthiness.
• Add more veggies: Zucchini, carrots, or even artichoke hearts can boost nutrition and texture.
• Spice level: If you like it spicy, I bump up the crushed red pepper flakes or finish with a drizzle of chili oil.
• Protein boost: Stir in cooked lentils or chickpeas to make it extra filling.

How to Make Easy Vegan One-Pot Spaghetti Recipe

Step 1: Sauté the aromatics

Start by heating your large pot over medium heat. Add the olive oil and wait about 30 seconds until it’s shimmering but not smoking. Then toss in the diced onion and sauté for 4-5 minutes until it’s translucent and just starting to brown. Keep an eye on it and stir occasionally, turning the heat down if the onions begin to burn. This step builds a flavorful base for your sauce, so don’t rush it!

Step 2: Add garlic, mushrooms, bell pepper, and salt

Next, stir in the minced garlic, sliced mushrooms, diced bell pepper, and salt. Cook everything together for about 5-7 minutes, stirring frequently. You want the mushrooms to soften and release their juices while the veggies caramelize slightly—this adds layers of flavor that you’ll notice in every bite. If your pan looks too dry, splash in a bit of water or broth to keep things moving.

Step 3: Season it up

Sprinkle in the dried oregano and crushed red pepper flakes. Stir to combine and cook for about a minute until the herbs become fragrant. This little step helps the spices bloom so the sauce tastes vibrant, not flat.

Step 4: Add marinara, water, and pasta

Pour in your marinara sauce and water, then bring the whole pot to a gentle simmer. Break the spaghetti in half (unless you’re using smaller pasta shapes) and add them directly to the pot. Give it a good stir to separate any clumps. This is where the magic happens—your pasta will cook right in the sauce, soaking up all those delicious flavors.

Step 5: Add greens and simmer

If you want, toss in a big handful of spinach or another green. Cover the pot, turn the heat down to low, and let everything simmer away for about 13 minutes. Make sure to stir it twice during this time so the pasta cooks evenly and doesn’t stick to the pot. This slow simmer transforms the mix into a luscious, comforting dish.

Step 6: Rest and finalize seasoning

When the pasta feels tender, turn off the heat but keep the pot covered for another 2 minutes. This resting period lets the pasta finish cooking gently and the sauce thicken up a bit. Give it one last stir to break any stubborn clumps. Now’s the time to taste and adjust: add more salt if it needs brightness, more oregano for herbal warmth, or extra red flakes if you want heat. You’re the chef here!

Step 7: Serve and enjoy

Scoop this hearty spaghetti into bowls, and if you like, top with fresh basil and a sprinkle of vegan parmesan cheese. It’s utterly satisfying and perfect for cozy nights in or quick lunches. I promise your friends and family will be asking for this recipe on repeat.

How to Serve Easy Vegan One-Pot Spaghetti Recipe

Garnishes

I’m a sucker for fresh herbs here—roughly chopped basil adds a bright punch that balances the rich sauce perfectly. I also keep vegan parmesan on hand to sprinkle on top, which adds a cheesy touch without dairy. If you like a little crunch, toasted pine nuts or chili oil drizzle work wonders.

Side Dishes

I usually keep it simple with a crisp green salad or roasted broccoli on the side. Garlic bread made with vegan butter is a total crowd-pleaser, and a glass of your favorite wine never hurts the experience either!

Creative Ways to Present

For special occasions, I like to plate the spaghetti twirled into neat nests and top each with a basil leaf and sprinkle of vegan parm. Serving it family-style in a big rustic bowl on the table always brings people together and feels warm and inviting.

Make Ahead and Storage

Storing Leftovers

I store any leftover spaghetti in an airtight container in the refrigerator. It keeps well for 2-3 days, which is perfect if you want an easy grab-and-go lunch. Before storing, let it cool completely so the texture stays nice.

Freezing

This recipe isn’t my favorite for freezing because the pasta can turn mushy when thawed, so I usually skip freezing. If you want to prep ahead, I recommend cooking the sauce separately and freezing it, then cooking fresh pasta when you’re ready to eat.

Reheating

When reheating leftovers, add a splash of water or broth to loosen the sauce and warm it gently on the stove or in the microwave. Stir frequently to avoid sticking and revive that lovely one-pot consistency.

FAQs

Final Thoughts

I absolutely love how this Easy Vegan One-Pot Spaghetti Recipe turns out every single time—comforting, flavorful, and totally fuss-free. When I first tried it, I was amazed at how a few simple steps could create something so satisfying without a mountain of dirty dishes. I’m confident you’ll enjoy the ease and deliciousness just as much as I do. Give it a go, and you might just find a new weeknight favorite to keep in your dinner rotation!

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