Vegan One-Pot Spaghetti (Printable Version)
Savor spaghetti cooked in one pot with rich marinara, mushrooms, and bell pepper. #veganpasta #onepotmeals #plantbased
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 cup diced onion
03 -
3 cloves garlic, minced
04 -
2 1/2 cups cremini mushrooms, thinly sliced
05 -
1 medium yellow or red bell pepper, diced
06 -
1/2 teaspoon sea salt
07 -
1 teaspoon dried oregano
08 -
1/4 teaspoon crushed red pepper flakes
09 -
48 ounces marinara sauce
10 -
1 1/2 cups water
11 -
12 ounces dry gluten-free spaghetti
→ Optional Ingredients
12 -
1 large handful fresh spinach or greens
13 -
1/2 cup fresh basil leaves
14 -
Vegan parmesan cheese, for serving
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent, about 3-4 minutes.
02 -
Stir in minced garlic, cremini mushrooms, bell pepper, sea salt, dried oregano, and crushed red pepper flakes. Sauté until the mushrooms release their moisture and vegetables begin to soften, about 5 minutes.
03 -
Pour in the marinara sauce and water. Stir to combine and bring the mixture to a gentle simmer.
04 -
Break the gluten-free spaghetti in half and add to the pot. Stir gently to submerge the pasta. Cover and simmer for 13 minutes, stirring occasionally, until the pasta is al dente.
05 -
Remove from heat and let stand covered for 3 minutes. Adjust seasoning as needed. Stir in spinach or greens if using, then garnish with fresh basil leaves and vegan parmesan.
# Notes:
01 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.