Vegan One-Pot Spaghetti Recipe

This Vegan One-Pot Spaghetti is a flavorful, easy-to-make dish perfect for busy weeknights. Packed with sautéed mushrooms, peppers, and aromatic herbs simmered in marinara sauce with gluten-free pasta, this recipe offers a wholesome, comforting meal that uses just one pot for minimal cleanup. It’s customizable with optional greens and vegan parmesan garnish, making it a delicious plant-based option for pasta lovers.

📝 Ingredients

• 1 cup diced onion
• 3 cloves garlic, minced
• 2 1/2 cups cremini mushrooms, thinly sliced (or substitute white button mushrooms, about 8 ounces)
• 1 medium yellow or red bell pepper, diced
• 1 big handful spinach or other greens (optional)
• 1/2 cup roughly chopped fresh basil
• 1 Tbsp olive oil (if oil-free, substitute broth or water and add more as needed to prevent sticking)
• 2 (24-oz.) jars favorite marinara sauce (brands recommended: Rao’s or Organico Bello)
• 1 1/2 cups water
• 12 oz dry gluten-free spaghetti (recommended brands: Jovial or Barilla; substitute any pasta shape as preferred)
• 1/2 tsp sea salt (plus more to taste)
• 1 tsp dried oregano (or Italian seasoning blend)
• 1/4 tsp crushed red pepper flakes (adjust to taste)
• Vegan parmesan cheese

👨‍🍳 Instructions

1. 1Heat the pot: Heat a large pot with a lid over medium heat. Once hot, add the olive oil and wait about 30 seconds to warm the oil evenly.
2. 2Sauté onions: Add the diced onion and sauté for 4-5 minutes until they become lightly browned and translucent, stirring occasionally. Reduce heat if onions begin to brown too quickly to avoid burning.
3. 3Add vegetables and salt: Stir in the minced garlic, sliced mushrooms, diced bell pepper, and 1/2 tsp sea salt. Continue sautéing for 5-7 minutes until the vegetables soften and start to caramelize, stirring frequently for even cooking.
4. 4Season the mixture: Sprinkle in the dried oregano and crushed red pepper flakes. Stir continuously for about 1 minute until the spices become fragrant, enhancing the dish’s aroma.
5. 5Combine sauce, water and pasta: Pour in the marinara sauce and 1 ½ cups water, then bring the mixture to a gentle simmer. Break the pasta in half unless using smaller shapes, and add it to the pot. Stir thoroughly to prevent the noodles from clumping together.
6. 6Add optional greens and simmer: If using, add the greens now. Cover the pot, reduce heat to low, and let simmer for 13 minutes, stirring twice during cooking to keep the pasta separated and ensure even cooking.
7. 7Rest and season: Turn off the heat and let the pot stand, covered, for 2 minutes. Stir the contents again to break up any remaining clumps. Uncover and taste, adjusting seasoning with additional salt, oregano, or red pepper flakes as preferred.
8. 8Garnish and serve: Garnish with fresh basil and a sprinkle of vegan parmesan cheese if desired. Serve warm. Leftovers can be refrigerated for 2-3 days and reheated with added water if needed. Freezing is not recommended due to texture changes.