Easy 1-Pot Vegan Spaghetti (30 minutes!)

PASTA

• 1 Tbsp olive oil (if oil-free, sub broth or water and add more as needed to prevent sticking)
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 ½ cups cremini mushrooms, thinly sliced (or sub white button mushrooms // ~8 ounces as original recipe is written)
• 1 medium yellow or red bell pepper, diced
• 1/2 tsp sea salt (plus more to taste — keep in mind that your marinara will be salted)
• 1 tsp dried oregano (or Italian seasoning blend)
• 1/4 tsp crushed red pepper flakes (reduce for less heat // increase for more heat)
• 2 (24-oz.) jars favorite marinara (we like Rao’s and Organico Bello brands)
• 1 ½ cups water
• 12 oz. dry gluten-free spaghetti (we like Jovial brand or Barillo // sub any pasta shape you like here)
• 1 big handful spinach or other green of choice (optional)

FOR SERVING optional

• 1/2 cup roughly chopped fresh basil
• Vegan Parmesan Cheese