Looking for a delicious, easy-to-make vegan meal that’s perfect for any occasion? Look no further than this Vegan One-Pot Spaghetti Recipe! Packed with flavor and simple ingredients, this dish is sure to become a staple in your recipe repertoire.
Why You’ll Love This Recipe?
- Great Flavors: The combination of sautéed vegetables, marinara sauce, and herbs creates a flavorful and satisfying dish.
- Quick Prep Time: With just a few simple steps, you can have a hearty meal on the table in no time.
- Perfect for Meal Prep: This recipe is great for meal prepping ahead of time and enjoying throughout the week.
Ingredient Notes:
- Olive oil: Used for sautéing, you can substitute with vegetable broth or water for an oil-free option.
- Diced onion, minced garlic, cremini mushrooms, bell pepper: These veggies add depth and flavor to the dish.
- Sea salt, dried oregano, crushed red pepper flakes: Seasonings that enhance the overall taste.
- Marinara sauce, water, dry gluten-free spaghetti: The base ingredients for the spaghetti.
- Spinach, fresh basil, vegan parmesan cheese: Optional ingredients for added flavor and freshness.
Step-by-Step Instructions:
- Heat a pot over medium heat, add olive oil, and sauté diced onion until translucent.
- Add garlic, mushrooms, bell pepper, and salt, cooking until vegetables are softened.
- Add oregano, red pepper flakes, marinara sauce, water, and pasta to the pot, simmering until pasta is cooked.
- Stir in greens, cover and let stand for a few minutes. Adjust seasoning as needed.
- Garnish with basil and vegan parmesan cheese before serving.
Helpful Tips:
- Stir the pasta occasionally while cooking to prevent clumping.
- Adjust the spice level by adding more or less red pepper flakes.
- Store leftovers in the refrigerator for up to 3-4 days.
- Swap out the gluten-free pasta for your favorite pasta shape.
Expert Tips for the Best Results:
- Use high-quality marinara sauce for the best flavor.
- Feel free to add in your favorite veggies or protein for a customized dish.
- For a creamier sauce, stir in a bit of dairy-free milk towards the end of cooking.
Serving Suggestions:
Serve this Vegan One-Pot Spaghetti with a side salad, garlic bread, or a glass of red wine for a complete meal experience.
Storage and Reheating Tips:
To store leftovers, refrigerate in an airtight container and gently reheat on the stovetop with a splash of water to maintain the best texture and flavor.
Frequently Asked Questions:
- Can I freeze this dish?
- Due to texture changes in the sauce and pasta, it’s not recommended to freeze this recipe.
- Can I use fresh herbs instead of dried?
- Fresh herbs can be substituted for dried, but adjust the quantity to taste.
- Can I make this recipe gluten-free?
- Yes, simply use gluten-free pasta to make this dish gluten-free.
Conclusion:
Now that you have all the tips and tricks for making this Vegan One-Pot Spaghetti Recipe, it’s time to get cooking! Try out this delicious and convenient meal and share your feedback with us. Enjoy every flavorful bite of this tasty vegan dish!
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Vegan One-Pot Spaghetti Recipe
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan One-Pot Spaghetti Recipe is a quick and flavorful meal that combines mushrooms, bell peppers, and pasta in a savory marinara sauce. It’s a convenient dish for busy weeknights or when you need a comforting homemade meal.
Ingredients
Main Ingredients:
- 1 Tbsp olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 ½ cups cremini mushrooms, thinly sliced
- 1 medium yellow or red bell pepper, diced
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 2 (24-oz.) jars marinara sauce
- 1 ½ cups water
- 12 oz dry gluten-free spaghetti
Optional Ingredients:
- 1 big handful spinach or other greens
- 1/2 cup fresh basil
- Vegan parmesan cheese
Instructions
- Sauté Onion: Heat olive oil in a large pot, sauté diced onion until translucent.
- Add Vegetables: Stir in garlic, mushrooms, bell pepper, salt, oregano, and red pepper flakes.
- Simmer Sauce: Pour in marinara sauce and water, bring to a simmer.
- Cook Pasta: Break pasta in half, add to the pot, cover, and simmer for 13 minutes.
- Finish and Serve: Let stand covered, adjust seasoning, garnish with basil and vegan parmesan.
Notes
- Store leftovers refrigerated up to 2-3 days, reheat gently with added water if needed.
- Not suitable for freezing due to texture changes in the sauce and pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg