Description
A delicious and easy-to-make One-Pot Vegetarian Spaghetti recipe that’s perfect for a quick weeknight meal. Packed with colorful veggies and flavorful herbs, this dish is a satisfying and nutritious option for pasta lovers.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti
Vegetables:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
Sauce:
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- 1/4 cup grated Parmesan or vegan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Prepare Ingredients: Heat olive oil in a skillet, sauté onion, garlic, zucchini, bell pepper, and mushrooms.
- Cook Sauce: Add tomatoes, tomato paste, broth, herbs, spices, salt, and pepper. Break and add spaghetti, simmer until tender.
- Finish: Let sit to thicken, top with cheese and herbs.
Notes
- Add spinach or kale for extra greens.
- Gluten-free pasta can be used with adjusted cook time.
- Great for meal prep and improves in flavor overnight.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg
