One-Pot Vegetarian Spaghetti Recipe
When life gets busy but you’re still craving something fresh, colorful, and full of flavor, this One-Pot Vegetarian Spaghetti Recipe will have your back every time. In just one pot and about half an hour, you get twirlable, saucy spaghetti loaded with tender veggies, aromatic herbs, and a tomato-rich sauce—all with minimal cleanup. It’s a weekday lifesaver and so delicious you’ll want to make it again and again!
Ingredients You’ll Need
With just a handful of essential ingredients, the One-Pot Vegetarian Spaghetti Recipe comes together harmoniously, each item playing a critical part in the overall taste, color, and crave-worthy texture. Let’s look at what makes every bite so memorable:
- Spaghetti (12 ounces): Using classic spaghetti ensures the perfect balance of chewiness and “sauce cling”—whole wheat pasta also works well!
- Olive oil (1 tablespoon): Adds richness and helps sauté the veggies to bring out their sweetness.
- Yellow onion (1 small, diced): Lays down a mellow, savory flavor base for the sauce.
- Garlic (3 cloves, minced): Brings a punchy aromatic lift, instantly making your kitchen smell fantastic.
- Zucchini (1, chopped): Adds a tender, subtly sweet component that soaks up the sauce.
- Red bell pepper (1, chopped): Provides a pop of color and sweet crunch in every mouthful.
- Cherry tomatoes (1 cup, halved): Give juicy bursts of fresh tomato flavor and sunny color.
- Baby spinach (2 cups): Wilts beautifully into the sauce and boosts the nutritional value.
- Dried oregano (1 teaspoon): Brings that signature earthy Italian taste.
- Dried basil (½ teaspoon): Adds a gentle, fragrant sweetness and balances out the acidity of tomatoes.
- Red pepper flakes (¼ teaspoon, optional): For just a little kick of gentle heat—use more or less to taste.
- Salt (1 teaspoon) & Black pepper (½ teaspoon): The duo that ties everything together, seasoning every bite.
- Crushed tomatoes (1 (28-ounce) can): These form the luscious body of our sauce, rich and full of real tomato flavor.
- Vegetable broth (3½ cups): Infuses the noodles with more flavor as they cook and soak up every bit of goodness.
- Grated Parmesan cheese (¼ cup, optional): For a salty, nutty finish if desired (swap for vegan parm if needed).
- Chopped fresh basil (for garnish): The finishing touch! Adds a burst of freshness and a fragrant aroma.
How to Make One-Pot Vegetarian Spaghetti Recipe
Step 1: Sauté Onion and Garlic
Start this One-Pot Vegetarian Spaghetti Recipe by heating olive oil in your biggest, sturdiest pot over medium heat. Add the diced onion, letting it soften to a gentle golden for about 3 or 4 minutes. Toss in the garlic and feel that classic Italian aroma rise up—your kitchen is about to smell incredible!
Step 2: Add Zucchini and Bell Pepper
Stir in the chopped zucchini and red bell pepper. Sauté them together with the onion and garlic for another few minutes until they begin to soften. It’s at this stage the veggies start soaking up all those flavorful juices—this sets the stage for a really vibrant sauce.
Step 3: Stir in Tomatoes, Spinach, and Herbs
Time to layer on the freshness! Halved cherry tomatoes and baby spinach go in next, along with dried oregano, basil, red pepper flakes (if you’re feeling spicy!), salt, and black pepper. Mix thoroughly so everything is well coated and the spinach starts to wilt right into the veggies.
Step 4: Add Pasta, Crushed Tomatoes, and Broth
Lay your dry spaghetti directly into the pot, then pour in the crushed tomatoes and vegetable broth. Press the spaghetti down so most of it is submerged. Give the mixture a gentle stir—it’s totally normal if a few noodles stick out at first. They’ll quickly soften up in the hot sauce.
Step 5: Simmer Until Perfect
Bump the heat to bring everything to a steady boil, then lower to a simmer. Let it all cook uncovered for about 10 to 12 minutes, stirring every couple of minutes to avoid sticking. You’re looking for pasta that’s al dente and a sauce that’s nice and thick. Once the One-Pot Vegetarian Spaghetti Recipe looks luscious and cozy, you’re ready to serve!
Step 6: Add Cheese and Basil
If you’re in the mood, sprinkle the finished pasta with a handful of grated Parmesan right in the pot, letting it melt in. Top with a shower of freshly chopped basil and get ready for the satisfying sound of everyone digging in. This recipe is all about comfort and joy in one big pan.
How to Serve One-Pot Vegetarian Spaghetti Recipe
Garnishes
Fresh basil is a must—the aroma is unbeatable! A final flurry of Parmesan (or a vegan cheese option) right before serving adds just the right touch of salty, nutty flavor. If you want a little extra heat, a pinch of more red pepper flakes over the top does the trick. Don’t forget a drizzle of high-quality olive oil for that restaurant feel!
Side Dishes
This One-Pot Vegetarian Spaghetti Recipe is satisfying all on its own, but if you want to round out your meal, a loaf of warm, crusty bread is absolutely divine for scooping up extra sauce. A crisp green salad with tangy vinaigrette or roasted veggies also pair beautifully and keep things light.
Creative Ways to Present
You can plate the spaghetti in shallow bowls, swirl the noodles tall for a little Italian “wow” factor, and top with extra basil and a dusting of cheese. For family meals or casual gatherings, serve it family-style in the pot—everyone can help themselves! This recipe makes fantastic leftovers, so try packing it into meal-prep containers for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Any extra One-Pot Vegetarian Spaghetti Recipe can be stored in an airtight container in the fridge for up to 3–4 days. The flavors actually meld and deepen as it sits, so leftovers are even more enjoyable the next day!
Freezing
If you need to freeze, let the spaghetti cool thoroughly, then portion individual servings into freezer-safe containers. It keeps well for up to 2 months. For best texture, avoid freezing with cheese on top—add that fresh when reheating.
Reheating
To reheat, you can warm portions in the microwave (add a splash of broth or water to loosen the sauce) or heat gently on the stovetop. Stir occasionally and heat until everything is piping hot and the spaghetti is tender once again.
FAQs
Can I use gluten-free pasta in this recipe?
Absolutely! Just be sure to choose a sturdy gluten-free spaghetti brand and keep an eye on the cooking time—gluten-free noodles can become mushy if overcooked, so start checking for doneness a bit early.
What are some good veggie substitutes if I don’t have zucchini or spinach?
This recipe is super flexible! Try mushrooms, kale, broccoli florets, or even shredded carrots. The One-Pot Vegetarian Spaghetti Recipe works well with most tender vegetables that cook quickly and soak up flavor.
Is this recipe vegan-friendly?
It’s vegetarian as written, but for a vegan version, simply leave out the Parmesan or swap in your favorite dairy-free cheese. The rest of the dish is completely plant-based.
Can I double the recipe for a crowd?
Yes, you can easily double everything—just use a larger pot! Make sure to add a few extra minutes to the cooking time and stir more frequently to avoid sticking as the batch size increases.
How do I keep the pasta from clumping together?
Stirring frequently as the One-Pot Vegetarian Spaghetti Recipe cooks is key. Make sure the pasta is coated well with the sauce after you add it and keep the liquid at a brisk simmer to promote even cooking.
Final Thoughts
If you’re looking for a dish that’s wholesome, packed with flavor, and remarkably easy to clean up, this One-Pot Vegetarian Spaghetti Recipe is the answer. Every forkful delivers satisfaction, from the herby sauce to the tender veggies and perfectly cooked pasta. Give it a try—you might just discover your new weeknight favorite!
Print
One-Pot Vegetarian Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delicious and easy-to-make one-pot vegetarian spaghetti recipe that’s perfect for a quick weeknight meal. Packed with a variety of vegetables and flavorful herbs, 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 (chopped)
- 1 red bell pepper (chopped)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
Seasonings:
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Other:
- 1 (28-ounce) can crushed tomatoes
- 3½ cups vegetable broth
- ¼ cup grated Parmesan cheese (optional)
- Chopped fresh basil for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add ingredients: Stir in garlic, zucchini, red bell pepper, cherry tomatoes, spinach, seasonings, spaghetti, crushed tomatoes, and broth.
- Cook: Bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Finish: Remove from heat, add Parmesan if desired, and garnish with basil before serving.
Notes
- You can customize with other vegetables like mushrooms or kale.
- For a vegan version, omit Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 9g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
