How to make easy one-pot vegetarian spaghetti

Robin Donovan

Recipe Developer

The beautiful thing about this recipe is that it can be cooked in one pot but makes a satisfying vegetarian meal. You can always boost the protein by adding canned chickpeas or white beans if you like, but it will fill you up just as it is.

I love how the pasta cooks right in the sauce for this recipe – so you don’t even need to boil a pot of water. I like to garnish this dish with toasted pine nuts or toasted breadcrumbs for a nice little crunch or serve it with wedges of crusty garlic bread.

Cooktop Cove

Easy one-pot vegetarian spaghetti

4 to 6

10 minutes

40 minutes

50 minutes

1/4 cup extra-virgin olive oil

1 onion, diced

2 carrots, peeled and grated

4 garlic cloves, minced

1 (28-ounce) can diced tomatoes, with their juice

2 tablespoons tomato paste

Pinch of sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 cups vegetable broth or water

2 teaspoons Italian seasoning

1 pound dried spaghetti

1/4 cup freshly grated Parmesan cheese

In a stockpot, heat the oil over medium-high heat.

Add the onion and cook, stirring, until softened, about 5 minutes.

Add the carrots and garlic and continue to cook, stirring, for 2 more minutes.

Stir in the tomatoes, along with their juice, the tomato paste, Italian seasoning, salt and pepper.

Add the broth and bring to a boil. Simmer, uncovered, for about 15 minutes, until the sauce begins to thicken a bit.

Add the uncooked pasta and cook for about 15 minutes more, stirring occasionally, until the pasta is tender. If the mixture becomes too dry, add a bit more broth or water.

Serve hot, garnished with grated Parmesan cheese.

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