Vegan One-Pot Spaghetti Recipe
|

Vegan One-Pot Spaghetti Recipe

ByLily Carter
Jump to Recipe·Print Recipe

This Vegan One-Pot Spaghetti Recipe is one of those meals that feels like a warm hug after a long day. It combines simplicity and flavor in a way that’s just so satisfying—plus, doing it all in one pot means less cleanup, which I know you’ll appreciate! Whether you’re new to vegan cooking or just looking for a weeknight winner, this recipe hits the mark.

I love making this dish when I want something cozy but fuss-free. The mushrooms and peppers add lovely depth, and the fresh basil at the end really brightens everything up. This Vegan One-Pot Spaghetti Recipe is not only delicious but also incredibly practical—it’s perfect for busy evenings when you want a hearty meal without turning your kitchen into a disaster zone.

Ingredients You’ll Need

Each ingredient in this Vegan One-Pot Spaghetti Recipe plays a part in building rich flavor while keeping things healthy and straightforward. I like to keep the pantry stocked with quality marinara and gluten-free pasta so I can whip this up anytime.

  • Olive oil: If you’re going oil-free, swap this for vegetable broth or water—just watch out to add a bit more liquid so nothing sticks.
  • Diced onion: Adds sweetness and depth when sautéed—be patient and let it gently brown.
  • Minced garlic: This tiny powerhouse boosts flavor and aroma perfectly.
  • Cremini mushrooms: Their earthiness makes this dish hearty; white button mushrooms work too if that’s what you have.
  • Diced bell pepper: I love the color and slight crunch it adds, but feel free to use any color you like.
  • Sea salt: Essential for bringing out all the other flavors.
  • Dried oregano (or Italian seasoning): A little herbaceous magic in every bite.
  • Crushed red pepper flakes: Adds just a gentle kick—adjust based on your spice tolerance.
  • Marinara sauce: Quality matters here; I often use Rao’s or Organico Bello brands for their fresh taste.
  • Water: Helps the pasta cook right in the sauce with no fuss.
  • Gluten-free spaghetti: Jovial and Barilla are my favorites, but use whatever pasta shape you love.
  • Spinach or other greens (optional): Sneak in some extra nutrients and color if you want.
  • Fresh basil: Adds that final burst of freshness that I can’t live without.
  • Vegan parmesan cheese: Totally optional, but I love the added umami it brings on top.

Variations

I’ve played around a lot with this Vegan One-Pot Spaghetti Recipe, and it really invites customization. You can tweak it based on what’s in your fridge or your mood, so make it your own!

  • Add plant-based sausage: For an extra protein boost, I’ve tossed in crumbled vegan sausage to deepen the flavor and heartiness.
  • Swap pasta shape: I sometimes use penne or fusilli instead of spaghetti—it cooks just as well and changes up the texture nicely.
  • Make it oil-free: I’ve done this by sautéing in broth, which works great if you’re looking to cut oil but still want all those savory veggies.
  • Extra veggies: Try stirring in zucchini ribbons or baby kale for a fresh twist that ups the nutrient profile.
  • Spicer kick: If you love heat, I add a pinch more crushed red pepper flakes or even a dash of smoked paprika for something smoky and fiery.

How to Make Vegan One-Pot Spaghetti Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating your pot over medium heat until it’s nice and warm, then add the olive oil. Give it about 30 seconds to get hot—that little pause makes a difference so your onions don’t stick. Add the diced onion and cook for 4-5 minutes, stirring now and then until they’re translucent and just starting to brown. Keep an eye on the heat; if the onions seem to brown too quickly, turn it down. Then toss in the garlic, mushrooms, bell pepper, and salt. Keep sautéing for another 5-7 minutes until those veggies soften and start to caramelize—this is where the flavor really kicks in!

Step 2: Season and Simmer the Sauce

Sprinkle in your oregano and crushed red pepper flakes, then stir for about a minute until you can smell all those herbs waking up. Now pour in the marinara sauce along with the water, and stir it all together. Bring the mixture up to a gentle simmer. Before adding your pasta, break the spaghetti in half—that way it fits nicely. Stir well to keep the strands from sticking, which can be a little tricky this way but is totally doable.

Step 3: Add Greens and Cook the Pasta

If you’re adding spinach or another leafy green, toss it in now. Cover the pot, lower the heat to a gentle simmer, and let it cook for 13 minutes. Be sure to stir twice during this time to stop the pasta from clumping together. The pasta absorbs the sauce’s flavor and cooks right in the pot—no separate boiling needed, which is one less pan to clean!

Step 4: Final Touches and Taste Test

Once the timer’s up, turn off the heat but keep the lid on for another 2 minutes. This resting period lets the pasta finish cooking perfectly. Give it one last good stir to break up any clumps. Taste your dish and adjust salt, oregano, or red pepper flakes if it needs a bit more punch. I always find that little tweak at the end really makes it sing!

How to Serve Vegan One-Pot Spaghetti Recipe

The image shows an overhead view of cooking ingredients neatly placed on a white marbled surface. Starting from the top left, there is a small white bowl filled with golden olive oil. Below it, two smaller white bowls contain dried herbs and red pepper flakes. To the right and above, there is a white bowl full of fresh green spinach leaves. Below the spinach, two white bowls hold sliced brown mushrooms, with the right one containing a larger amount. In the center, a rectangular white container is filled with finely chopped white onions. Below it, a whole garlic bulb and one peeled garlic clove sit side by side. On the leftmost side, a bundle of dry spaghetti pasta is wrapped with a white paper band and laid vertically. The ingredients are all cleanly arranged with clear colors and textures visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I never skip fresh basil on this dish—it brightens the flavors instantly. A sprinkle of vegan parmesan cheese adds that salty, cheesy touch I love, but you can leave it out if you prefer. Sometimes, I even add a drizzle of good quality olive oil or a squeeze of lemon for extra freshness.

Side Dishes

This recipe stands well on its own, but if you’re in the mood, I like pairing it with a crisp green salad or some roasted garlic bread made with vegan butter. It rounds out the meal nicely and keeps things light yet satisfying.

Creative Ways to Present

For a fun dinner party twist, I plate this vegan spaghetti in individual shallow bowls and garnish with a sprig of basil and a pinch of red pepper flakes for a pop of color. Setting the table with rustic bread baskets and bright napkins really makes it feel special without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I pop leftover Vegan One-Pot Spaghetti into an airtight container and refrigerate it for up to 2-3 days. When storing, I sometimes add a splash of water before sealing to keep the pasta from drying out. It tastes great the next day, almost as comforting as freshly cooked.

Freezing

This particular recipe doesn’t freeze well because the texture of both pasta and sauce changes after thawing. I’ve tried it, but I prefer making a fresh batch when I want it again. That said, it’s so quick to make that you won’t miss it!

Reheating

When reheating leftovers, I warm it gently in a pan on medium-low heat with a splash of water or plant-based milk to loosen things up. Stir frequently to keep it from sticking or drying out—microwaving also works but be careful not to overcook.

FAQs

  1. Can I use regular pasta instead of gluten-free?

    Absolutely! While this Vegan One-Pot Spaghetti Recipe is designed with gluten-free pasta in mind, any kind of pasta will work. Just adjust cooking times slightly based on the pasta you choose and keep an eye on it as it simmers.

  2. Is this recipe suitable for oil-free diets?

    Yes! You can easily swap the olive oil for vegetable broth or water to sauté the vegetables. Just make sure you add enough liquid to prevent sticking, and you’ll still get great flavor.

  3. Can I make this vegan spaghetti recipe ahead of time?

    This recipe tastes best fresh but can be made ahead and stored in the fridge for 2-3 days. Just reheat gently with a splash of water to bring it back to life.

  4. What can I substitute for cremini mushrooms?

    If you don’t have cremini mushrooms, white button mushrooms work perfectly. Both provide that earthy, meaty texture that makes this dish so satisfying.

  5. How spicy is this Vegan One-Pot Spaghetti Recipe?

    The red pepper flakes add a gentle heat that’s easy to adjust based on your taste. You can leave them out entirely for no spice or add more if you like it hot.

Final Thoughts

This Vegan One-Pot Spaghetti Recipe feels like a little gift to your busy self—a hearty, tasty, and fuss-free dinner that doesn’t compromise on flavor or comfort. I always come back to this dish for those nights when I want a satisfying meal without the hassle. I hope you love it as much as I do and find yourself making it again and again. Give it a try—you’ll have dinner on the table in about 30 minutes, and your future self will thank you!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan One-Pot Spaghetti Recipe

Vegan One-Pot Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Lily
  • Prep Time: 7 minutes
  • Cook Time: 23 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

A flavorful and easy Vegan One-Pot Spaghetti recipe that combines sautéed vegetables, gluten-free pasta, and marinara sauce into a wholesome, comforting meal. Perfect for a quick weeknight dinner, this dish is oil-free optional, packed with veggies, and garnished with fresh basil and vegan parmesan cheese.

Ingredients

Scale

Vegetables and Seasonings

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 ½ cups cremini mushrooms, thinly sliced (or substitute white button mushrooms, about 8 ounces)
  • 1 medium yellow or red bell pepper, diced
  • ½ tsp sea salt (plus more to taste)
  • 1 tsp dried oregano (or Italian seasoning blend)
  • ¼ tsp crushed red pepper flakes (adjust to taste)
  • 1 big handful spinach or other greens (optional)
  • ½ cup roughly chopped fresh basil

Liquids and Sauces

  • 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 ½ cups water

Pasta and Garnishes

  • 12 oz dry gluten-free spaghetti (recommended brands: Jovial or Barilla; substitute any pasta shape as preferred)
  • Vegan parmesan cheese (for garnish)

Instructions

  1. Heat 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, ensuring it’s ready for sautéing.
  2. Sauté Onions: Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onions become lightly browned and translucent. Lower the heat if they start to brown too quickly to avoid burning.
  3. Add Vegetables: Stir in the minced garlic, sliced mushrooms, diced bell pepper, and salt. Continue to sauté for 5-7 minutes, stirring frequently, until the vegetables soften and slightly caramelize for enhanced flavor.
  4. Add Seasonings: Sprinkle the dried oregano and crushed red pepper flakes over the vegetables. Stir well and cook for about 1 minute until the spices become fragrant.
  5. Add Sauce and Pasta: Pour in the marinara sauce and water, then bring the mixture to a gentle simmer. Break the dry pasta in half (unless using smaller shapes) and add it to the pot. Stir thoroughly to prevent the pasta from sticking together.
  6. Add Greens and Simmer: If using, add the spinach or other greens now. Cover the pot, reduce the heat to low, and let it simmer for 13 minutes, stirring twice during cooking to keep the pasta separated and fully cooked.
  7. Rest and Adjust Seasoning: Turn off the heat and let the pot stand covered for 2 minutes. Stir again to break up any clumps. Taste and adjust seasoning with additional salt, oregano, or red pepper flakes as preferred.
  8. Serve: Garnish with fresh basil and vegan parmesan cheese if desired. Serve warm, and refrigerate leftovers for up to 2-3 days. Reheat gently with a splash of water if needed.

Notes

  • Nutrition information is a rough estimate and does not include optional garnishes like vegan parmesan or fresh basil.
  • For oil-free cooking, substitute the olive oil with vegetable broth or water, adding extra liquid as needed to prevent sticking during sautéing.
  • Use gluten-free pasta or any pasta shape to vary the texture and style of the dish.
  • Store leftovers refrigerated for 2-3 days. Reheat gently with added water if the pasta dries out.
  • This recipe is not recommended for freezing, as sauce and pasta textures can change negatively upon thawing.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

Similar Posts