One-Pot Vegetarian Spaghetti Recipe
If you’re on the hunt for a fast, wholesome, and truly crave-worthy dinner, look no further than this One-Pot Vegetarian Spaghetti Recipe. This colorful, veggie-packed pasta comes together in a single pot—meaning fewer dishes, less fuss, and more flavor! Juicy tomatoes, vibrant zucchini, and sweet bell pepper dance together with tender spaghetti in a perfectly seasoned, tomato-rich sauce that’s cozy but fresh. Whether you’re cooking for a busy weeknight or feeding a ravenous crowd, this recipe is about to become your new go-to comfort food.
Ingredients You’ll Need
Each ingredient in this One-Pot Vegetarian Spaghetti Recipe plays its own special role, from the satisfying spaghetti to the bold punch of garlic and the garden-fresh vegetables. You’ll love how these basics come together for a dinner that’s as easy as it is delicious.
- Spaghetti: Classic long pasta gives the dish its comforting, twirl-worthy texture and soaks up all the sauce beautifully.
- Olive oil: Just a tablespoon adds richness and helps sauté the veggies for a fragrant base.
- Yellow onion: Brings gentle sweetness and depth—dice it small for even cooking.
- Garlic: Essential for that mouthwatering aroma; mince it fresh for best results.
- Zucchini: Adds color, tender texture, and a boost of nutrients (bonus: it cooks quickly).
- Red bell pepper: For a pop of sweetness and a beautiful hint of color.
- Cherry tomatoes: Their juiciness helps create a fresh, bright sauce.
- Baby spinach: Wilts down at the end, sneaking in extra greens without overwhelming the dish.
- Italian seasoning: A simple blend that infuses everything with Mediterranean flair.
- Salt: Enhances all the flavors—don’t skimp!
- Black pepper: Just a splash for gentle heat and depth.
- Red pepper flakes (optional): For those who crave a little spicy kick.
- Crushed tomatoes: The backbone of the sauce, thick and tangy.
- Vegetable broth: Helps the pasta cook to perfection and builds savory flavor.
- Parmesan cheese (optional): Add at the table for richness, or opt for vegan cheese for a dairy-free twist.
- Fresh basil: The perfect fresh finishing touch for aroma and color.
How to Make One-Pot Vegetarian Spaghetti Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and let it gently sauté for a couple of minutes, just until it softens and turns translucent. This step creates a lovely, savory base for your One-Pot Vegetarian Spaghetti Recipe and brings out natural sweetness in the onion.
Step 2: Add in the Veggies
Next, stir in the garlic, diced zucchini, bell pepper, and halved cherry tomatoes. Allow them to cook for about 4–5 minutes, stirring every so often. The vegetables will start to soften and their fresh flavors will mingle, setting up a vibrant foundation for your pasta.
Step 3: Combine Pasta and Liquids
Add the dry spaghetti directly to the pot, then pour in the crushed tomatoes and vegetable broth. Sprinkle in the Italian seasoning, salt, black pepper, and a pinch of red pepper flakes if you want a little extra heat. Stir everything together so the spaghetti is submerged and coated with those irresistible flavors.
Step 4: Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Cook uncovered for 10–12 minutes, stirring occasionally to keep the pasta from sticking. You’ll see the spaghetti become tender, soaking up all that saucy goodness—by the end, most of the liquid should be absorbed, leaving just enough luscious sauce.
Step 5: Wilt the Spinach and Finish
Toss in the baby spinach and give everything a good stir. Cook for another 1–2 minutes until the spinach has wilted and turned a gorgeous vibrant green. Remove the pot from the heat, and just before serving, scatter over your Parmesan cheese (or vegan alternative) and finish with fresh basil for extra fragrance and flavor.
How to Serve One-Pot Vegetarian Spaghetti Recipe
Garnishes
You’ll be amazed at how a handful of simple garnishes can transform your One-Pot Vegetarian Spaghetti Recipe from a weeknight meal to a bistro-worthy plate. Try a generous sprinkle of grated Parmesan, an extra crack of black pepper, and plenty of fresh basil leaves for a pop of green and fragrant finish.
Side Dishes
To round out your meal, consider pairing your spaghetti with a crisp green salad or a loaf of warm, crusty bread—perfect for mopping up any last bit of that delicious sauce. Roasted vegetables or even a platter of marinated olives would complement the Italian vibes beautifully.
Creative Ways to Present
Serving this dish family-style in the pot makes for effortless, cozy fun. Or, for a special dinner, twirl the spaghetti into individual nests in shallow bowls and top each with a drizzle of good olive oil and a basil sprig. You can even divide portions into mini ramekins for a tapas-style pasta tasting party!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Vegetarian Spaghetti Recipe stores like a dream. Once cooled, transfer any remaining pasta to an airtight container and refrigerate for up to 4 days. The flavors deepen over time, so leftovers are just as satisfying for quick lunches or next-day dinners.
Freezing
If you’re planning ahead or cooked a double batch, this spaghetti freezes well too. Divide cooled portions into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months; just be sure to thaw in the refrigerator overnight before reheating for the best texture.
Reheating
To reheat, simply pop the leftover spaghetti into a pot with a splash of water or extra broth. Warm gently over medium heat, stirring to loosen up the sauce and revive the spaghetti’s lusciousness. A quick microwave zap works for individual portions, too—just watch for hot spots.
FAQs
Can I use other types of pasta in this One-Pot Vegetarian Spaghetti Recipe?
Absolutely! While spaghetti is classic, you can swap in linguine, fettuccine, or even penne. Just keep an eye on the cooking time, as different shapes may need a few minutes more or less to become perfectly tender.
How do I make this recipe vegan?
This One-Pot Vegetarian Spaghetti Recipe is easily made vegan. Just skip the Parmesan cheese or use your favorite plant-based cheese alternative for a creamy, dairy-free finish.
Can I add extra veggies or swap what I have?
Definitely! This recipe is super flexible. Mushrooms, eggplant, or kale all work beautifully—just add them in with the other sautéed vegetables and adjust your seasoning if needed.
Can I make this gluten-free?
Yes! Use your preferred gluten-free spaghetti. Just check the pasta’s cooking time and add extra broth if it absorbs more liquid.
Is it okay to make the One-Pot Vegetarian Spaghetti Recipe ahead of time?
For sure! It reheats fantastically and is ideal for meal prep. The flavors meld together as it sits, making those leftovers even more craving-worthy.
Final Thoughts
I truly can’t wait for you to try this One-Pot Vegetarian Spaghetti Recipe; it’s nourishing, full of flavor, and so easy you’ll feel like a dinnertime superhero. Gather your ingredients, make it your own, and enjoy every colorful, satisfying bite!
Print
One-Pot Vegetarian Spaghetti Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One-Pot Vegetarian Spaghetti Recipe is a quick and delicious meal that’s perfect for busy weeknights. Packed with colorful veggies and flavorful seasonings, this dish is sure to become a family favorite.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Vegetables:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Seasonings:
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Other:
- 1 can (14.5 oz) crushed tomatoes
- 3 cups vegetable broth
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic, zucchini, bell pepper, and cherry tomatoes. Cook until vegetables start to soften.
- Cook Pasta: Add spaghetti, crushed tomatoes, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Add Spinach: Stir in baby spinach and cook until wilted. Remove from heat.
- Serve: Top with Parmesan cheese and fresh basil before serving.
Notes
- Feel free to swap in mushrooms, eggplant, or kale based on your preferences.
- To make this dish vegan, omit the Parmesan cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 390
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg
