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! Lots of sunshine and swimming. Lots of good conversation and laughter. And 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. It ticks ALL the boxes and then some. 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 one pot chicken sausage with spinach and peas. You might also like this one pot turkey chili mac. Or these veggie lasagna roll ups for another meatless meal. 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! ❤️ Plus, there’s tons of ways to customize it and make it work for you. Keep reading for details. You can also check out Google web story for this one-pot vegetarian spaghetti recipe. I think it’s going to be a hit in your house and a new go-to vegetarian option, no matter the day of the week! OK, let’s get cooking. So we can eat already. Here’s a little visual of the process: Now, I’ve got some notes and tips coming up below on how to make veggie spaghetti. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Vegetables: 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. Mushrooms: You can substitute cremini or portobello mushrooms for the regular button mushrooms if you prefer. Vegan option: 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 in the house, this can be a great way to make it a dish for both.) Cheese: You could also stir in 1-2 cups of mozzarella cheese if you want a super cheesy pasta. Noodles: I use whole wheat spaghetti noodles. You can of course use regular spaghetti. You could also substitute a thin spaghetti, a gluten-free spaghetti or even a bean-based pasta if you prefer. Just check the cooking times and adjust accordingly.
Definitely lots of ways to customize this and make it suit your tastes. One additional note… Some 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 that you could use as a substitute if you are strictly vegetarian. You can also substitute nutritional yeast, which would make this recipe vegan as well, as noted above. Or leave off the cheese altogether. So there’s your lesson for the day. Last thing, what to do with any leftovers. Leftover vegetarian spaghetti, once cooled, can be stored in the refrigerator in a covered container for up to 4-5 days. Reheat individual servings in the microwave until heated through. Add some extra splashes of broth or water, and some extra Parmesan, to wake it up if needed. It makes a delicious lunch later in the week. You can also check out some of my other vegetarian recipes, like my southwest vegetarian quinoa skillet and my veggie burger scramble (aka, the lazy way to make veggie burgers!) Here’s to a healthy, happy week, friends! Enjoy! XO, Kathryn This post was updated with new photos in January 2024. Here is one of the originals for reference. Vegetables: 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. Mushrooms: You can substitute cremini or portobello mushrooms for the regular button mushrooms if you prefer. 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.) Cheese: Some Parmesan cheese may not be considered strictly vegetarian (see the post above for details), so you can substitute an Italian-style hard cheese here. If you want to make this recipe vegan, just substitute nutritional yeast or your favorite vegan cheese in place of the Parmesan. You could also stir in 1-2 cups of mozzarella cheese if you want a super cheesy pasta. 👍 Noodles: I use whole wheat spaghetti noodles. You can of course use regular. You could also substitute a thin spaghetti, a gluten-free spaghetti or even a bean-based pasta if you prefer. Just check the cooking times and adjust accordingly. Leftovers: Leftover veggie spaghetti, once cooled, can be kept in a covered container in the fridge for up to 4-5 days. Reheat individual servings in the microwave until hot. Add a splash of broth or water, and more Parmesan cheese, if needed to wake it up.
