Description
This One-Pot Vegetarian Spaghetti recipe is a quick and flavorful meal perfect for busy weeknights. Combining sautéed onions and mushrooms with garlic, fire-roasted tomatoes, and spinach, this dish brings together hearty and fresh ingredients in a simple, easy-to-make one-pot dinner. With minimal cleanup and a rich taste, it’s perfect for vegetarians seeking a comforting pasta dish in just 25 minutes.
Ingredients
Scale
Vegetables and 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 and Canned Goods
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
Dry Ingredients
- 10 oz. thin spaghetti noodles
Oils and Seasonings
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Dairy
- 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 are tender and fragrant, about 4-5 minutes.
- Add Seasonings: Stir in the minced garlic along with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Sauté briefly for about 1 minute to release the garlic’s aroma without burning.
- Add Liquid Ingredients: Pour in 2 cups of low-sodium vegetable broth and the entire can of fire-roasted diced tomatoes with their juices. Increase the heat and bring the mixture to a boil.
- Cook Noodles: Once boiling, add the 10 oz. of thin spaghetti noodles into the pot. Stir gently to submerge the noodles, cover the pot with a lid, and cook for about 7-9 minutes, or until the noodles are tender and have absorbed some of the liquid.
- Add Spinach: Remove the lid and stir in the 3 cups of fresh spinach. Continue cooking for 1-2 minutes until the spinach wilts and combines well with the pasta and sauce.
- Finish and Serve: Remove the pot from heat. Stir in ¼ cup grated Parmesan cheese, mixing thoroughly to meld the flavors. Taste and adjust seasonings if necessary. Serve hot, optionally garnished with extra Parmesan or fresh herbs if desired.
Notes
- Use thin spaghetti for quicker cooking and better absorption of flavors.
- If you prefer a bit more heat, increase the red pepper flakes to ½ teaspoon.
- Fresh spinach can be substituted with baby kale or other leafy greens, adjust cooking time accordingly.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Be careful not to overcook the noodles – they should be tender but not mushy.
