Vegetarian spaghetti with mushrooms and spinach makes an easy, healthy one-pot pasta dinner that’s ready in 25 minutes!
A meatless Monday dinner is definitely in order for me this week.
I had a fabulous time at the lake with my girls for our annual boat day this weekend! We cruised around, floated in the lake on noodles for a long time, sipping our drinks, and ate dinner on the porch, overlooking the water.
Lots of sunshine and swimming. Lots of good conversation and laughter. Lots of food and drinks. 😀
And now I need to recover. With healthy, healing foods that are still delicious and comforting.
And easy. And fast.
Sounds like a tall order, but this one-pot vegetarian spaghetti absolutely delivers.
I love an easy one-pot pasta recipe for a weeknight meal. I make lots of different versions and this is one of my favorites for being super light but also so creamy and very decadent feeling.
(My other one-pot pastas include my one-pot creamy chicken and mushroom pasta with peas and my 15-minute turkey noodle soup is also made all in one pot.)
In this veggie version though, the noodles soak up the flavor from the vegetable broth and tomatoes and it makes them so rich.
The mushrooms bring a meaty quality to the dish — and give it some heft — and the fresh spinach just brightens it all up.
All kinds of deliciousness right here! ❤️
One updated note of something I’ve more recently learned…
Parmesan cheese isn’t technically considered vegetarian because it’s made using animal rennet during part of the process. However, there are Italian-style hard cheeses and Parmesan-like cheeses made from vegetable rennet that are available in some stores.
You can also use nutritional yeast, which would make this recipe vegan as well, as noted below. Or leave off the cheese altogether.
So there’s your lesson for the day. 😉 Let’s continue…
A few notes on this vegetarian spaghetti:
- You can definitely add any extra veggies you have on hand: peppers, zucchini and broccoli would all be lovely. Add them in at the same time as the onions and mushrooms and sauté everything together until it’s slightly tender.
- If you want to make this recipe vegan, just substitute nutritional yeast or your favorite vegan cheese in place of the Parmesan.
- Not vegan or vegetarian? You can stir in some cooked, shredded chicken or rotisserie chicken with the spinach at the end to warm it through. (If you have a vegetarian and a non-vegetarian, this can be a great way to make it a dish for both.)
- You can substitute cremini or portobello mushrooms for the regular button mushrooms if you prefer.
- You could also stir in 1-2 cups of mozzarella cheese if you want a super cheesy pasta. 👍
Here’s to a healthy, happy week, friends!
P.P.S. Be sure to check out my NEW VIDEO below for this recipe and see how easy it is to make. Plus, I give you some of my ideas for substitutions!
One-pot vegetarian spaghetti
Vegetarian spaghetti makes an easy, healthy one-pot pasta dinner!
- 2 teaspoons extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 10 oz. thin spaghetti noodles (I use whole wheat)
- 3 cups fresh spinach or baby spinach
- 1/4 cup grated Parmesan or Italian-style hard cheese, plus extra for serving
- For serving: 1/4 cup fresh chopped basil or parsley (optional)
- Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
- Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
- Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.
- Add spaghetti noodles and stir until they wilt and fit in the pot. Cover the pot, reduce heat to medium-low and cook for 5 minutes. (Your liquid should be at a low boil this whole time.)
- Remove lid and add fresh spinach, a couple of handfuls at a time, stirring to get the spinach mixed in and wilted.
- Remove from heat and let spaghetti sit, covered, for a few minutes
- Stir in Parmesan cheese, taste and adjust seasonings.
- Serve with fresh basil or parsley and extra Parmesan cheese, if desired.
You can substitute cremini or portobello mushrooms for the regular button mushrooms if you prefer. And you can add any extra veggies you have on hand: peppers, zucchini and broccoli would all be great. Add them with the onions and mushrooms and sauté everything together until it’s slightly tender.
Parmesan cheese may not be considered strictly vegetarian (see the post above for details), so you can substitute an Italian-style hard cheese here. Or if you want to make this recipe vegan, substitute nutritional yeast or your favorite vegan cheese in place of the Parmesan.
Or if you're not vegan or vegetarian, you can stir in some cooked, shredded chicken or rotisserie chicken with the spinach at the end to warm it through and make a more hearty meal or to serve both vegetarians and non-vegetarians.
You can also stir in 1-2 cups of mozzarella cheese if you want a super cheesy pasta.
|Amount Per Serving||As Served|
|Calories 326kcal Calories from fat 35|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|