Easy 1-Pot Vegan Spaghetti (30 minutes!)
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
7 mins
-
Cook Time
23 mins
-
Total Time
30 mins
-
Servings
6 (Servings)
-
Calories
402 kcal
-
Course
Main Course
Easy 1-Pot Vegan Spaghetti (30 minutes!)
Report
All of the bold flavors of classic spaghetti made in 1 pot in 30 minutes! Plus, plenty of veggies for added nutrition. Easy to make, naturally plant-based, and gluten-free!
Share:
Ingredients
PASTA
- 1 Tbsp olive oil (if oil-free, sub broth or water and add more as needed to prevent sticking)
- 1 cup onion diced
- 3 cloves garlic minced
- 2 ½ cups cremini mushrooms or sub white button mushrooms // ~8 ounces as original recipe is written, thinly sliced
- 1 medium bell pepper yellow or red, diced
- 1/2 tsp salt plus more to taste - keep in mind that your marinara will be salted, sea salt
- 1 tsp oregano or Italian seasoning blend, dried
- 1/4 tsp red pepper flakes reduce for less heat // increase for more heat, crushed
- 2 (24-oz.) marinara sauce we like Rao’s and Organico Bello brands, favorite, jarred
- 1 ½ cups water
- 12 oz. spaghetti we like Jovial brand or Barillo // sub any pasta shape you like here, dry, gluten-free
- 1 big handful spinach optional, or other green of choice
FOR SERVING optional
- 1/2 cup basil roughly chopped, fresh
- vegan parmesan cheese
Instructions
- Heat a large pot (with a lid) over medium heat. Once hot, add the oil and wait 30 seconds. Then add the onion and sauté 4-5 minutes or until lightly browned and translucent, stirring occasionally. Turn down heat as needed if browning too quickly.
- Add garlic, mushrooms, bell pepper, and salt and stir. Sauté, stirring frequently, until softened and slightly caramelized ~5-7 minutes.
- Add the oregano and red pepper flakes and stir until fragrant, about 1 minute.
- Add the marinara and water and bring to a simmer. Break the pasta in half (disregard if using a smaller pasta shape) and add to the pot. Stir to break up any clumps.
- Add optional greens at this time if desired. Then cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice.
- Turn off the heat and let the pot stand, covered, for 2 minutes. Stir again to break up any remaining clumps of pasta (clumping should be minimal at this point). Uncover, taste, and adjust the seasonings as needed with more salt for overall flavor, oregano for herbal flavor, or red pepper flakes for heat.
- Serve with fresh basil and vegan parmesan on top (optional). Store cooled leftovers in the refrigerator up to 2-3 days and reheat in the microwave or on the stovetop until hot, adding more water as needed to thin. Not freezer friendly.
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Show Details
Serving
1serving
Calories
402
(20%)
Carbohydrates
53.6g
(18%)
Protein
8g
(16%)
Fat
19.6g
(30%)
Saturated Fat
2.9g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1.7g
(9%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
882mg
(37%)
Potassium
217mg
(5%)
Fiber
7.4g
(30%)
Sugar
10g
(20%)
Vitamin A
2631IU
(53%)
Vitamin C
47.1mg
(52%)
Calcium
55.9mg
(6%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 402 | 20% |
| Carbohydrates | 53.6g | 18% |
| Protein | 8g | 16% |
| Fat | 19.6g | 30% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.7g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 882mg | 37% |
| Potassium | 217mg | 5% |
| Fiber | 7.4g | 30% |
| Sugar | 10g | 20% |
| Vitamin A | 2631IU | 53% |
| Vitamin C | 47.1mg | 52% |
| Calcium | 55.9mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
