Everyone loves one-pot wonder meals where the whole dish comes together in just one pan. This allows for maximum flavor melding with minimal cleanup. This one-pot spaghetti meal is delicious, vegetarian, and can be made start-to-finish in less than 30 minutes. It's the ideal meal to make for families on the go or to make for large groups.
While you can substitute any of your favorite vegetables into the dish, the recipe below uses mushrooms, onion, tomatoes and spinach to add extra nutrition and flavor. This dish is completely vegetarian, and with only a few tweaks, can be made vegan as well. It's perfect served as a main course or as a pasta side for any meal.
One-pot vegetarian spaghetti
2 teaspoons extra virgin olive oil
½ cup white onion, chopped
One 8-ounce package white button mushrooms, sliced
2 cloves garlic, minced
2 cups low-sodium vegetable broth
One 14.5-ounce can fire-roasted tomatoes
One 10-ounce box dried spaghetti
3 cups fresh baby spinach leaves
¼ cup grated Parmesan cheese, plus extra to garnish
¼ cup fresh chopped basil, to garnish
Crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper
Heat the olive oil in a large pot over medium-high heat.
Add mushrooms and onions to the pot, and sauté to coat in the oil. Allow to cook until the vegetables start to cook down and the mushrooms release their liquid, about 5-7 minutes.
Add the garlic, salt, pepper and red pepper flakes to taste. Sauté in with the vegetables until well mixed, about 1 minute.
Increase the heat to high, and add the tomatoes and vegetable broth to the pot. Bring up to a boil.
Add the spaghetti to the pot, and submerge in the broth. Cover the pot, and reduce the heat to medium. Allow the pasta to softly boil for 5-7 minutes.
Remove the lid, and add the spinach. Mix the spinach into the pasta until it's fully wilted. Re-cover with the lid, and take the pot off the heat. Let sit covered 3-5 minutes.
Remove the lid and add Parmesan cheese. Taste and adjust seasoning with salt and pepper.
Transfer the pasta directly to a large serving bowl. Garnish with extra Parmesan cheese and fresh-chopped basil. Serve with tongs.
Pro-tip: Other vegetables that would work well in this dish include zucchini, broccoli, peas and bell peppers.
