Try our simplified take on spaghetti made in 1 pot with plenty of veggies, perfectly al dente spaghetti noodles, and hearty marinara sauce. Top with vegan parmesan cheese and fresh basil for the ultimate 30-minute weeknight meal! Perfect for making ahead and enjoying throughout the week. Let us show you how it’s done!
How to Make 1-Pot Vegan Spaghetti
This 10-ingredient recipe starts with a hearty dose of veggies as the base. We included garlic and onion for plenty of flavor, bell pepper for natural sweetness, and mushrooms for heartiness (and health perks). An optional handful of greens can also be added later in the cooking process for even more color and nutrition. Adding salt, dried oregano, and red pepper flakes infuses the veggies with flavor. But it also provides a boost to store-bought marinara to keep this easy and weeknight-friendly without sacrificing flavor! Next, noodles and water are added to the sauce. Breaking the noodles in half allows them to fully submerge in the liquid without having to add too much water (which would dilute the flavor). A few stirs prevents the noodles from sticking together and encourages them to cook evenly. The result is a big pot of deliciousness packed with fiber, vitamin C, iron, vitamin A precursors, and more! We hope you LOVE this 1-pot vegan spaghetti! It’s:SaucySavoryComfortingVersatileQuick & easy& SO delicious! It’s perfect for weeknight meals and reheats well as leftovers. And while hearty enough for a standalone meal, it would also be delicious served with vegan meatballs, roasted vegetables, a simple side salad, or our Roasted Root Vegetable Panzanella, Vegan Caesar Salad, or Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette.
More Easy Pasta Recipes
Creamy Mushroom and Asparagus Pasta (GF) Vegan Roasted Red Pepper Pasta (GF) Spicy Red Pasta with Lentils Creamy Vegan White Pasta with Summer Vegetables
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
