4.8 from 45 votes
Easy 1-Pot Vegan Spaghetti (30 minutes!)
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!
Prep Time
7 mins
Cook Time
7 mins
Total Time
30 mins
Servings: 6 (Servings)
Calories: 402 kcal
Course:
Main Course
Cuisine:
Italian , Vegan
Ingredients
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
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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
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
Monounsaturated Fat
1.7g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
882mg
(37%)
Potassium
217mg
(6%)
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
% 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.