Description
This Easy 1-Pot Vegan Spaghetti is a flavorful and wholesome meal ready in just 30 minutes. The recipe uses simple ingredients like cremini mushrooms, bell peppers, and gluten-free spaghetti cooked directly in marinara sauce for a hearty, comforting, and oil-light vegan dish that’s perfect for busy weeknights.
Ingredients
Scale
PASTA:
- 1 Tbsp olive oil (or broth/water for oil-free)
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 ½ cups cremini mushrooms, thinly sliced (~8 ounces)
- 1 medium yellow or red bell pepper, diced
- ½ tsp sea salt (plus more to taste)
- 1 tsp dried oregano (or Italian seasoning blend)
- ¼ tsp crushed red pepper flakes (adjust to taste)
- 2 (24-oz.) jars marinara sauce (Rao’s or Organico Bello recommended)
- 1 ½ cups water
- 12 oz dry gluten-free spaghetti (Jovial or Barillo suggested; any pasta shape works)
- 1 big handful spinach or other greens (optional)
FOR SERVING (optional):
- ½ cup roughly chopped fresh basil
- Vegan parmesan cheese
Instructions
- Heat the pot and sauté onion: Warm a large pot over medium heat, then add olive oil. After 30 seconds, add diced onion and sauté for 4-5 minutes until lightly browned and translucent, stirring occasionally and lowering heat if browning too quickly.
- Add garlic, mushrooms, and bell pepper: Stir in minced garlic, sliced mushrooms, diced bell pepper, and salt. Continue sautéing and stirring frequently for 5-7 minutes until vegetables soften and slightly caramelize.
- Season with herbs and spices: Add dried oregano and crushed red pepper flakes to the pot. Stir for about 1 minute until fragrant.
- Add marinara, water, and pasta: Pour in marinara sauce and water; bring the mixture to a simmer. Break the spaghetti in half (unless using smaller pasta), add it to the pot, and stir to separate any clumps.
- Add optional greens and simmer: If using, add spinach or other greens now. Cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice during this time.
- Rest and adjust seasoning: Turn off the heat and let the covered pot stand for 2 minutes. Stir again to break up any remaining clumps. Taste and adjust seasoning with more salt, oregano, or red pepper flakes as desired.
- Serve: Plate the spaghetti and top with fresh basil and vegan parmesan cheese if desired. Store leftovers in the refrigerator for 2-3 days and reheat with added water if needed.
Notes
- Nutrition information is estimated without optional ingredients like basil and vegan parmesan.
- For oil-free version, use broth or water instead of olive oil and add more liquid as needed to prevent sticking.
- This dish is not freezer-friendly.
- Stirring frequently helps prevent the pasta from clumping.
- Adjust red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
