Name: Vegan One-Pot Spaghetti Recipe
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup diced onion; 3 cloves garlic, minced; 2 ½ cups cremini mushrooms, thinly sliced (or substitute white button mushrooms, about 8 ounces); 1 medium yellow or red bell pepper, diced; 1 big handful spinach or other greens (optional); 1/2 cup roughly chopped fresh basil; 1 Tbsp olive oil (if oil-free, substitute broth or water and add more as needed to prevent sticking); 2 (24-oz.) jars favorite marinara sauce (brands recommended: Rao’s or Organico Bello); 1 ½ cups water; 12 oz dry gluten-free spaghetti (recommended brands: Jovial or Barilla; substitute any pasta shape as preferred); 1/2 tsp sea salt (plus more to taste); 1 tsp dried oregano (or Italian seasoning blend); 1/4 tsp crushed red pepper flakes (adjust to taste); Vegan parmesan cheese

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If you’re looking for a dinner that feels like a warm hug but comes together without a fuss, you’re going to love this Vegan One-Pot Spaghetti Recipe. It’s one of those meals that hits the spot—comforting, hearty, and full of flavor—but with minimal cleanup, which is always a win in my book. I first made it on a weeknight when I was craving something cozy but didn’t want to spend hours in the kitchen, and honestly, it became an instant favorite.

What makes this Vegan One-Pot Spaghetti Recipe stand out is how the flavors meld beautifully while all cooking together in the same pan—no need for separate pots or draining pasta. Plus, swapping in vegan ingredients keeps it light but still super satisfying. If you want a fuss-free meal that feels special enough for company but easy enough for any day, this recipe checks all the boxes.

Ingredients You’ll Need

I’ve found these ingredients strike the perfect balance between fresh produce and pantry staples. Using good marinara sauce really amps up the flavor, so keep an eye out for a quality brand—Rao’s or Organico Bello are my go-tos.

Olive oil: If you’re avoiding oil, don’t worry—a splash of vegetable broth or water works well to keep veggies from sticking.
Diced onion: Adds that essential sweet, savory base to build flavors. Yellow or red works—red gives a slightly sweeter note.
Minced garlic: Always a must in my kitchen for that fragrant kick.
Cremini mushrooms: Their earthy flavor gets even better when caramelized. White button mushrooms are fine too, just slightly milder.
Diced bell pepper: Adds sweetness and a lovely pop of color—red or yellow both do the trick.
Sea salt: Enhances all those natural flavors. Start with ½ teaspoon, then adjust at the end.
Dried oregano (or Italian seasoning): Brings a classic Italian vibe, you can’t skip it here.
Crushed red pepper flakes: Adds just a hint of heat—adjust to your spice tolerance.
Marinara sauce: A total flavor powerhouse. Pick your favorite brand, or homemade if you’re feeling ambitious.
Water: Needed to cook the pasta in the sauce—keeps everything saucy and tender.
Dry gluten-free spaghetti: I love Jovial or Barilla brands for texture and taste, but feel free to use your favorite pasta shape.
Spinach or other greens (optional): Toss in a handful at the end for color, nutrients, and freshness.
Fresh basil: The finishing touch that brightens the whole dish.
Vegan parmesan cheese: I love this sprinkle for that cheesy hit without dairy.

Variations

I’m all about making a recipe your own, and this Vegan One-Pot Spaghetti Recipe is super forgiving for swaps and tweaks. I like to mix it up depending on the season or what I have at hand.

Add roasted veggies: Toss in some roasted zucchini or eggplant for extra depth—trust me, it’s worth the little prep time.
Spice it up: If you want a little more kick, I sometimes throw in a pinch of smoked paprika or swap red pepper flakes for cayenne.
Make it creamy: Stir in a dollop of vegan cashew cream or coconut yogurt at the end for a luscious texture.
No mushrooms? No problem! Substitute with diced carrots or shredded zucchini for similar bulk and nutrition.

How to Make Vegan One-Pot Spaghetti Recipe

Step 1: Soften and Sauté the Aromatics

Start by heating your large pot over medium heat. Add the olive oil and let it warm up about 30 seconds—that little wait lets it loosen up and coat your veggies nicely. Toss in the diced onion and sauté for about 4-5 minutes until they go translucent and start to turn golden. Watch closely so they don’t brown too fast; just lower the heat a bit if they begin to darken prematurely. This base is where your flavor journey starts.

Step 2: Build the Vegetable Layer

Next, add the minced garlic, cremini mushrooms, bell pepper, and sea salt to the pot. Mushrooms release a lot of water, so give them about 5 to 7 minutes to soften and caramelize alongside the other veggies. Keep stirring frequently so everything cooks evenly and you get that wonderful rich flavor without burning. Your kitchen will start smelling incredible about now—I promise.

Step 3: Spice It Up and Add the Sauce

Once your veggies are soft and fragrant, sprinkle in the dried oregano and crushed red pepper flakes. Give it a good stir and cook for another minute so the spices bloom and fill the pot with aroma. Then pour in the marinara sauce along with the water. Bring this to a gentle simmer before adding the pasta—don’t add the pasta before simmering or it can stick.

Step 4: Cook Pasta Right in the Sauce

Break the spaghetti in half (unless you’re using bite-sized pasta) and stir it into the pot. This is the magic step where your pasta cooks as it soaks up all those savory flavors. Cover the pot, reduce heat to low, and let it simmer for about 13 minutes. Stir it gently two times during cooking to keep the strands from clumping or sticking to the bottom. This method means no extra pots or pans—pure simplicity.

Step 5: Finish with Fresh Greens and Seasoning

Turn off the heat but keep the pot covered for two more minutes. This resting time lets the pasta absorb any last bit of liquid. Stir again to break up any sticking strands and add your handful of spinach or other greens if using—they’ll wilt softly in the warm sauce. Taste and adjust seasoning as necessary; I often like to add a pinch more salt or red pepper flakes here, depending on mood.

How to Serve Vegan One-Pot Spaghetti Recipe

A white marbled surface holds several white bowls and containers filled with fresh cooking ingredients arranged neatly. From left to right and top to bottom, there is a round white bowl with golden olive oil, a small white bowl with dried green herbs and salt, another small white bowl with red chili flakes, a large white bowl filled with fresh green spinach leaves, a rectangular white container packed with finely chopped white onions, a small white bowl with sliced brown mushrooms, and a larger white bowl below it also filled with more sliced brown mushrooms. Next to these is a bundle of uncooked yellow spaghetti tied with a white paper band, a whole bulb of white garlic, and one peeled garlic clove placed below it. All items are well spaced, creating a clear and bright arrangement. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with fresh basil leaves and a generous sprinkle of vegan parmesan cheese—it really lifts the whole thing and adds that chewy, cheesy vibe we all crave. Sometimes, a drizzle of high-quality olive oil on top just before serving makes it feel extra special, especially when sharing with friends.

Side Dishes

This Vegan One-Pot Spaghetti pairs beautifully with a simple side salad—think crisp greens dressed with lemon and olive oil or a tangy balsamic vinaigrette. Garlic bread (vegan, of course!) is another favorite on my list when I want a true Italian feast feel. Roasted veggies on the side work too if you want to bulk up your meal a bit.

Creative Ways to Present

For a casual dinner party, I like to serve this spaghetti in big, shallow bowls with fresh basil scattered on top and a small ramekin of vegan parmesan cheese alongside. If I’m feeling fancy, I sometimes add a grilled lemon wedge on the side that guests can squeeze over their portion for a bright twist. It’s simple touches like this that make the meal feel extra thoughtful.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Vegan One-Pot Spaghetti recipe keep really well in the fridge for about 2 to 3 days. I store mine in airtight containers, and before reheating, I usually stir in a splash of water or broth to loosen the sauce and prevent it from drying out. This keeps the pasta nice and saucy instead of clumpy.

Freezing

Honestly, I don’t recommend freezing this one-pot spaghetti. Because the pasta cooks right in the sauce, freezing and thawing tends to change the texture, making it a bit mushy and the sauce can separate. It’s just better fresh or refrigerated for a couple of days in my experience.

Reheating

When reheating, either warm it gently in a saucepan over low heat with a little added water or broth, stirring frequently, or microwave in short bursts, stirring regularly to make sure it heats evenly without drying out. Adding that small splash liquid is key to restoring the saucy texture and fresh flavor.

FAQs

Can I make this Vegan One-Pot Spaghetti recipe oil-free?

Absolutely! Instead of olive oil, use vegetable broth or water to sauté the onions, garlic, and vegetables. Just keep an eye on the pot and add a little more liquid as needed to prevent anything from sticking or burning. The flavor still shines through, and it’s a great option if you’re avoiding oils.
Is this recipe gluten-free?

Yes! The recipe uses gluten-free spaghetti, and popular brands like Jovial or Barilla work wonderfully. You can also swap in any gluten-free pasta shape you prefer without changing cooking times too much—just keep an eye on it as it simmers.
Can I prepare this recipe ahead of time?

You can chop your veggies and have your ingredients ready ahead of time, but I recommend cooking and assembling it just before eating for the best texture and flavor. The leftovers do reheat nicely, making it a great meal prep option for a few days.
What if I don’t have fresh basil?

No worries! Dried basil can be used during cooking, although the fresh leaves added at the end bring a bright and fresh flavor that really elevates the dish. If you must skip it, consider adding a small splash of balsamic vinegar or lemon juice to brighten the final dish.
Can I use a different sauce instead of marinara?

Sure thing! While marinara gives you that classic tomato-based comfort, you can experiment with other vegan tomato sauces you enjoy. Just remember that the sauce needs to be sufficient to cook the pasta, so watery or chunky sauces may need extra water or broth added.

Final Thoughts

This Vegan One-Pot Spaghetti Recipe has become a trusted standby in my kitchen—not just because it’s delicious, but because it’s dependable, quick, and so easy to adapt. Whether I’m feeding family, friends, or just myself, it hits the spot every time. Give it a try for your next weeknight dinner; I have a feeling it’ll become one of your favorites too!