Description
This One-Pot Vegetarian Spaghetti is a quick, flavorful, and easy-to-make meal perfect for busy weeknights. Combining sautéed mushrooms and onions with fire-roasted tomatoes, fresh spinach, and thin spaghetti noodles, all cooked together in a single pot for minimal cleanup and maximum taste. Topped with Parmesan cheese, this wholesome dish is both hearty and comforting.
Ingredients
Scale
Vegetables & Aromatics
- ½ medium yellow onion, chopped
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach or baby spinach
Liquids & Canned Goods
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
Other Ingredients
- 2 teaspoons extra-virgin olive oil
- 10 oz. thin spaghetti noodles
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ¼ cup grated Parmesan cheese
Instructions
- Saute Onion and Mushrooms: Heat 2 teaspoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced mushrooms and sauté until they become tender and fragrant, about 4-5 minutes.
- Add Seasonings: Stir in the minced garlic, salt, black pepper, and optional red pepper flakes. Sauté briefly, about 1 minute, until the garlic is fragrant but not browned.
- Add Liquid Ingredients: Pour in the low-sodium vegetable broth and the fire-roasted diced tomatoes with their juices. Increase the heat and bring this mixture to a boil.
- Cook Noodles: Add the thin spaghetti noodles to the boiling liquid. Reduce the heat to a simmer, cover the pot, and cook for about 8-10 minutes or until the noodles are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
- Add Spinach: Once the noodles are cooked, stir in the fresh spinach. Cook uncovered for an additional 2 minutes until the spinach is wilted and integrated into the dish.
- Finish and Serve: Remove the pot from heat. Stir in the grated Parmesan cheese until melted and combined. Adjust seasoning if necessary. Serve hot with optional herbs and additional Parmesan cheese on top.
Notes
- Use thin spaghetti noodles to ensure they cook properly in the broth without overcooking.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Stir the noodles occasionally while cooking to prevent them from sticking to the bottom of the pot.
- Leftovers keep well refrigerated for up to 3 days and can be reheated with a splash of vegetable broth to loosen the pasta.
