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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.