Easy One Pot Vegetarian Spaghetti

Looking for an incredibly easy and delicious one pot dinner? Then try this Easy One Pot Vegetarian Spaghetti. All you have to do is layer uncooked spaghetti, with veggies of choice, pasta sauce, and water – then bake. And when you return to the oven 45 minutes later, you have dinner for 4 all ready to go. Don’t let the simplicity of this meal fool you, it’s actually an incredible meal!

To make this recipe, I recommend that you watch the video below!  

• Spaghetti – you will be adding 14-16 oz uncooked spaghetti. You can use any pasta of choice, just be sure that it is uncooked. 
• Mushrooms – I love mushrooms, but you don’t have to use them! Add what you like, such as zucchini, bell peppers, etc.
• Basil – Fresh basil really adds to the overall flavor of this dish, so if you have it, use it!
• Pasta sauce – My favorite pasta sauce is always Rao’s marinara, but you can use what ever sauce you like.
• Garlic – go with fresh garlic > garlic powder.
• Italian seasoning – Italian seasoning is a staple in my house, and adds the perfect flavor to this dish.
• Olive oil – olive oil gives the best flavor and really helps to make sure the pasta turns out nice and creamy and doesn’t stick together.
• Water – the water is essential here, as this is the water that the pasta cooks in (and absorbs).
• Mozzarella cheese – cheese is optional, but I always add it! Vegan cheese is also a great substitution!

But ma, can I add protein?

This question came up a lot when I shared this video on Instagram. The answer is, if you want to use something like ground beef/chicken/turkey, you will need to saute it in a separate pan before adding it to the baking dish. If you don’t saute it first, and instead just add raw meat crumbles, the texture of the meat will be mushy once the dish is all cooked. 

You can, however, add sliced sausage without having to pre-cook it! So if you are a sausage fan, try that! Additionally, you can use diced tofu or tempeh without pre-cooking first!

And what about gluten-free pasta?

This is the other question that came up when I shared this video. This recipe will work best when using regular pasta, and that is because the water will absorb most easily during the baking process. You can, however, use gluten-free pasta. If you do, bake the meal as instructed below, but once it comes out of the oven, let it sit out for an extra 5-10 minutes before serving. This extra time allows the liquid to absorb as much as possible. You might have to experiment with different gluten-free pastas to find the one that works best!

If you make this recipe, please be sure to leave a comment and rating below. And, since I practically live on Instagram, be sure to tag me in your creations so I can repost! Enjoy! xx

Easy One Pot Vegetarian Spaghetti

5 from 2 votes

Nicole Modic

Prep Time 5 minutes mins

Cook Time 45 minutes mins

SERVES 4

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The most delicious EASY one pot meal that will knock your socks off. You won't believe that you can make a full pasta meal with 5 minutes of preparation. You can customize this recipe to suit your tastes, subbing out vegetables you don't like/have, for those you love/have on hand. Enjoy!

Ingredients

• 1 package spaghetti 12-16oz, uncooked
• 1 cup sliced mushrooms
• ¼ cup fresh basil
• 2 cups pasta sauce
• 6 cloves garlic mashed
• 2 teaspoons italian seasoning
• ¼ cup olive oil
• 3 cups water
• ½ cup shredded mozzarella cheese or vegan cheese

Instructions

• Preheat oven to 375 F.
• Get out a large baking dish (one large enough where you can lay the spaghetti flat).
• Add the uncooked spaghetti, mushrooms, basil, pasta sauce, mashed garlic, italian seasoning, olive oil, and water.
• Use tongs to give everything a quick toss so that the spaghetti doesn’t stick together when cooking.
• Sprinkle with the cheese.
• Then bake for 45-50 minutes.
• Remove from oven, and serve! Enjoy!

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Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 680mg | Potassium: 487mg | Fiber: 3g | Sugar: 5g | Vitamin A: 722IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 2mg

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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