Easy 1-Pot Vegan Spaghetti (30 Minutes!)

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Pot of gluten-free vegan spaghetti

Want spaghetti but don’t have the energy to boil water, drain pasta, and make a from-scratch sauce? Us either!

Try our simplified take on spaghetti made in 1 pot with plenty of veggies, perfectly al dente spaghetti noodles, and hearty marinara sauce. Top with vegan parmesan cheese and fresh basil for the ultimate 30-minute weeknight meal! Perfect for making ahead and enjoying throughout the week. Let us show you how it’s done!

Spaghetti noodles, mushrooms, onion, marinara, water, bell pepper, olive oil, garlic, oregano, salt, and red pepper flakes

How to Make 1-Pot Vegan Spaghetti

This 10-ingredient recipe starts with a hearty dose of veggies as the base. We included garlic and onion for plenty of flavor, bell pepper for natural sweetness, and mushrooms for heartiness (and health perks). An optional handful of greens can also be added later in the cooking process for even more color and nutrition.

Sautéing onion, garlic, mushrooms, and bell pepper

Adding salt, dried oregano, and red pepper flakes infuses the veggies with flavor. But it also provides a boost to store-bought marinara to keep this easy and weeknight-friendly without sacrificing flavor!

Pouring marinara sauce into a pot of sautéed vegetables

Next, noodles and water are added to the sauce. Breaking the noodles in half allows them to fully submerge in the liquid without having to add too much water (which would dilute the flavor). A few stirs prevents the noodles from sticking together and encourages them to cook evenly.

The result is a big pot of deliciousness packed with fiber, vitamin C, iron, vitamin A precursors, and more!

Uncooked spaghetti noodles resting in a pot of hearty marinara

We hope you LOVE this 1-pot vegan spaghetti! It’s:

Saucy
Savory
Comforting
Versatile
Quick & easy
& SO delicious!

It’s perfect for weeknight meals and reheats well as leftovers. And while hearty enough for a standalone meal, it would also be delicious served with vegan meatballs, roasted vegetables, a simple side salad, or our Roasted Root Vegetable Panzanella, Vegan Caesar Salad, or Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette.

Fork in a bowl of vegan spaghetti topped with fresh basil

More Easy Pasta Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bite of 1-pot vegan spaghetti topped with vegan parmesan cheese

Easy 1-Pot Vegan Spaghetti (30 minutes!)

All of the bold flavors of classic spaghetti made in 1 pot in 30 minutes! Plus, plenty of veggies for added nutrition. Easy to make, naturally plant-based, and gluten-free!
Author Minimalist Baker
Print
Big pot of vegan spaghetti topped with fresh basil
4.7 from 10 votes
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 6 (Servings)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

PASTA

  • 1 Tbsp olive oil (if oil-free, sub broth or water and add more as needed to prevent sticking)
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 ½ cups cremini mushrooms, thinly sliced (or sub white button mushrooms // ~8 ounces as original recipe is written)
  • 1 medium yellow or red bell pepper, diced
  • 1/2 tsp sea salt (plus more to taste — keep in mind that your marinara will be salted)
  • 1 tsp dried oregano (or Italian seasoning blend)
  • 1/4 tsp crushed red pepper flakes (reduce for less heat // increase for more heat)
  • 2 (24-oz.) jars favorite marinara (we like Rao’s and Organico Bello brands)
  • 1 ½ cups water
  • 12 oz. dry gluten-free spaghetti (we like Jovial brand or Barillo // sub any pasta shape you like here)
  • 1 big handful spinach or other green of choice (optional)

FOR SERVING optional

Instructions

  • Heat a large pot (with a lid) over medium heat. Once hot, add the oil and wait 30 seconds. Then add the onion and sauté 4-5 minutes or until lightly browned and translucent, stirring occasionally. Turn down heat as needed if browning too quickly.
  • Add garlic, mushrooms, bell pepper, and salt and stir. Sauté, stirring frequently, until softened and slightly caramelized ~5-7 minutes.
  • Add the oregano and red pepper flakes and stir until fragrant, about 1 minute.
  • Add the marinara and water and bring to a simmer. Break the pasta in half (disregard if using a smaller pasta shape) and add to the pot. Stir to break up any clumps.
  • Add optional greens at this time if desired. Then cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice.
  • Turn off the heat and let the pot stand, covered, for 2 minutes. Stir again to break up any remaining clumps of pasta (clumping should be minimal at this point). Uncover, taste, and adjust the seasonings as needed with more salt for overall flavor, oregano for herbal flavor, or red pepper flakes for heat.
  • Serve with fresh basil and vegan parmesan on top (optional). Store cooled leftovers in the refrigerator up to 2-3 days and reheat in the microwave or on the stovetop until hot, adding more water as needed to thin. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 402 Carbohydrates: 53.6 g Protein: 8 g Fat: 19.6 g Saturated Fat: 2.9 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 882 mg Potassium: 217 mg Fiber: 7.4 g Sugar: 10 g Vitamin A: 2631 IU Vitamin C: 47.1 mg Calcium: 55.9 mg Iron: 3.3 mg

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  1. Alison Gerber says

    I made this tonight and used gluten free brown rice/quinoa pasta. The flavors were great but the pasta was a bit chewy. Is that typical for gluten free pasta? What variation of gluten free pasta do you recommend? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Alison! The one we used was Jovial brown rice spaghetti. Which brand did you use? They vary from brand to brand quite a lot.

  2. Mehgan says

    YUM! I’m a lazy cook, but I love food that is healthy, filling, and flavorful. This was amazing. I added some homemade vegan meatballs from another recipe.

    • Michal says

      Made this today for lunch, it really did take 30 mins! It looked just like an expensive pasta from a restaurant!
      My only issue is that the pasta wasn’t fully cooked, and some pasta clumped up and didn’t cook so I had to throw those bits out. Maybe a low and broader pot would work better? Or less pasta
      I had fun making this one- thanks!

      • Support @ Minimalist Baker says

        Hi Michal, thanks for sharing your experience! We’d suggest stirring a few more times in the cooking process, cooking longer, and/or using another shape of pasta.

  3. Rachel says

    Love this recipe! I used chickpea pasta and it tasted so much better cooked this way in the sauce. Very flavorful and satisfying and knowing it was all going in one pot encouraged me to go ahead and cook when it was already late and I wasn’t feeling it. I would love more versions of this! Like a vegan creamy sauce one pot pasta, etc. Thank you for a great staple recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Rachel! Thanks so much for sharing! We’ll add it to the ideas list.

  4. Tanya says

    It took a little longer to cook than in the directions, but it was totally worth it because cooking the pasta directly in the sauce like that was a total game changer. Probably the best home cooked spaghetti I’ve ever had, and the boyfriend agreed. Thank you for this lovely recipe!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it, Tanya! Thanks so much for sharing your experience! xo

  5. Emely says

    Flavors were great but I made the mistake of using chickpea spaghetti (Banza) which can’t really handle the simmering process for so long- it turned chewy/clumpy. Will make again with traditional pasta.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should work with 2 cups water total, but let us know how it goes as we haven’t tested it that way!

  6. Melissa says

    Thank you for this recipe. I also added diced zucchini and carrot for extra veg. I would probably pre-cook the spaghetti next time as I found it took a lot longer than the 13 minutes and I had to keep adding extra water as it kept sticking to the base on the pan. Really tasty dish and looking forward to making again, thank you!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Melissa! We wonder what type of spaghetti noodles were you using? It may have needed more stirring at the very beginning to prevent it from settling to the bottom of the pan.

  7. Hayley says

    Thank you Minimalist Baker for my wonderful new staple meal! Super easy/intuitive with lots of flavor and nice heat from the pepper flakes. I used bucatini and threw in some celery I had–I think this recipe could be the hero of any fridge clean out. Made my night, thanks again!

    • Melissa says

      Thank you for your reply! I was using organic wheat spaghetti but it was the actual sauce that was sticking to the pan. I’m guessing the spaghetti took longer as it wasn’t gluten free. The whole family loved it, my 9 year old son even wanted to take it to school for his lunch today!

  8. Susan Burke says

    Delicious! I wanted to make this one-pot spaghetti method to see if it was a viable “camping dinner” option, & it surpassed all expectations for flavor & ease! I followed your delicious recipe exactly, and the pasta turned out great (not gummy nor lumpy.) For camping, I’ll use dried onions & dried garlic, to make it even easier — can’t wait to make it “off the grid” next week! Thank you!

  9. Tara Turner says

    This was great! Easy to make and my 4 & 6 year old didn’t have any complaints. I only had one jar of sauce so I used a can of crushed tomatoes instead… I upt the Italian seasonings a bit… Really fantastic! Will make again!

  10. Vicky says

    Love the idea of less dishes and less steps ! Specially nowadays that I’m always rushing with a baby and a toddler. Do you think this would work well with garbanzo bean spaghetti?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so. We like the brand Banza (we’ve tried their shells but not their spaghetti)! Let us know if you try.

  11. Ana says

    This was phenomenal OMG!!!!!!!! Flavor 10/10, EASY 10/10, filling 10/10! I looove this recipe – it will definitely be a staple! The bell peppers and the mushrooms add such a nice touch! Don’t skip out on the vegan parm – it’s soooo good! I don’t know why I hadn’t attempted it before, but just did and it was the easiest thing ever and absolutely incredible! Thank you MB!!

  12. Micah says

    Love this one-pot dish! What would you suggest as a hearty veg replacement for mushrooms (I also can’t do eggplant😭). I will def add some greens!

    • Support @ Minimalist Baker says

      Hi Micah, we’d suggest more onion and/or finely chopped carrot or sliced zucchini. Let us know if you try it!

  13. June says

    Mind if I ask what kind of pot you’re using in photo? I need to get a new one. I have a LeCreuset but it’s starting to chip and I don’t think it’s safe.

  14. Lilja says

    This made me giggle. I mean, it doesn’t take longer to make pasta and sauce separately really 😂 Having said that I’ll still make it because who doesn’t love one pot recipes! Also the pictures made me crave pasta.

      • Susan says

        Have you ever made your own marinara sauce for this recipe? If so do you have a recipe link? I try to never purchase premade products as there are certain allergies in our household.