Description
This One-Pot Vegetarian Spaghetti is a quick, flavorful, and easy meal that combines sautéed mushrooms and onions with fire-roasted tomatoes, spinach, and thin spaghetti noodles cooked together in a savory vegetable broth. Topped with grated Parmesan cheese, it’s a perfect wholesome dinner ready in just 25 minutes, ideal for busy weeknights or anyone seeking a satisfying meatless pasta dish.
Ingredients
Scale
Vegetables & Aromatics
- 2 teaspoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach or baby spinach
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Liquids & Pantry
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
Pasta & Cheese
- 10 oz. thin spaghetti noodles
- ¼ cup grated Parmesan cheese
Instructions
- Saute Onion and Mushrooms: Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sliced button mushrooms, cooking them until they become tender and fragrant, which should take about 5 minutes.
- Add Seasonings: Stir in the minced garlic, salt, black pepper, and optional red pepper flakes. Saute the mixture briefly, just until the garlic is aromatic, for about 1 minute.
- Add Liquid Ingredients: Pour in the low-sodium vegetable broth and the fire-roasted diced tomatoes with their juices. Increase the heat and bring the mixture to a rolling boil.
- Cook Noodles: Once boiling, add the thin spaghetti noodles to the pot. Cover with a lid and reduce heat to a simmer. Cook until the noodles are tender and have absorbed much of the liquid, about 6-8 minutes, stirring occasionally to prevent sticking.
- Add Spinach: Stir in the fresh spinach leaves and continue cooking until the spinach wilts completely, which will take about 2 minutes.
- Finish and Serve: Remove the pot from heat. Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasonings if needed. Serve immediately, garnished with fresh herbs or extra Parmesan if desired.
Notes
- You can substitute thin spaghetti with other similar pasta shapes like angel hair or linguine.
- For a vegan version, omit the Parmesan cheese or replace it with a plant-based cheese alternative.
- If you like a spicier dish, increase the amount of red pepper flakes to taste.
- Make sure to stir occasionally when cooking the noodles to prevent them from sticking to the bottom of the pot.
- This recipe is best served fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
