One-Pot Vegan Spaghetti

There’s a time and place for gourmet, slow-simmered, wine-deglazed pasta (not in my kitchen, usually, but for some people, I’m sure). This is not that. This easy One-Pot Vegan Spaghetti is a one-pan pasta that you can pull off while half-listening for a too-loud crash in the playroom or too-long ominous silence from the same place… It’s a weeknight meal built for minimal cleanup, maximum comfort, and near-zero effort.

No draining. No layering. Just dump, stir, and eat. 

For more delicious vegan pasta recipes, try this Vegan Lemon Butter pasta with Roasted Chickpeas or Vegan Cacio e Pepe.

For more one-pot meals, try this Vegan Sweet Potato Chili or Corn Chowder. 

Why You’ll Love This Recipe

• Minimal cleanup – Just one large pot or Dutch oven to wash. Fewer dishes is always a bonus.
• Fast cook time – From pantry to plate in 20 minutes. Ideal for busy weeknights.
• Flexible – Use gluten-free pasta, whole wheat spaghetti, or whatever is in your pantry.

Ingredients

• Thin spaghetti – You can use angel hair pasta, regular pasta, or even whole wheat pasta, but the key is uncooked spaghetti that softens just right in the pot.
• Zucchini – Swap for yellow squash, bell peppers, or any other veggies that you love.
• Shallot or red onion – Either works, both bring that little bit of depth without overpowering.
• Sliced mushrooms – Canned or fresh, both work; they soak up flavor and add more bulk.
• Diced or canned tomatoes – Adds some bulk and tomato-sauce vibes. Add a bit of tomato paste for a thicker sauce.
• Italian seasoning – Use store-bought, make your own, or just toss in a combo of your favorite herbs to add flavor. 
• Salt & Pepper – Of course. 
• Extra virgin olive oil – Adds richness and keeps everything from sticking to the bottom of the pot. Omit if you are oil-free. 
• Water or vegetable broth – For cooking the pasta right in the pot. 
• Optional toppings: nutritional yeast, vegan parmesan cheese, red pepper flakes, fresh basil, or a squeeze of fresh lemon juice.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large pot with lid
• Cutting board
• Chef’s knife

How to Make

This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Start by sautéing the veggies in a bit of olive oil (or water if you are oil-free). Toss in the Italian seasoning and a pinch of salt and black pepper. Sauté over medium heat until the veggies start to soften. 

Then pour in about 3 cups of water or vegetable broth and bring it to a boil. Drop in your uncooked spaghetti noodles. Cover, and stir occasionally. Watch the cook time and check for that al dente texture. 

If it looks dry, add a little extra water. If it looks too wet, simmer uncovered for a few minutes. 

Give it a final stir, top with your fave vegan cheese or more spaghetti sauce, and you’re good to go! Enjoy!

Variations

• Want to make it creamy? Stir in a splash of coconut milk or use a food processor to blend part of the sauce and veggies for a creamy one-pot pasta moment. 
• For extra protein: Add in some lentils or chickpeas. 
• Like spicy food? Go heavy on those chili flakes or add hot banana peppers. 

How to Store

• Fridge: Store leftovers in an airtight container for up to 4 days in the fridge. 
• Reheat: with a splash of pasta water or broth to bring it back to life. 

More Tips

• Not Vegan? Use chicken stock instead of water, or brown some ground meat with the veggies before cooking the pasta. 
• Gluten-Free? Use a gluten-free noodle and you’re all set!
• Don’t walk away. Stir it a few times to make sure nothing’s glued to the bottom of the pot.

FAQ