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
Scale
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