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close up finished vegan one pot spaghetti in pot

One-Pot Vegan Spaghetti

Easy One-Pot Vegan Spaghetti with zucchini, mushrooms, and tomatoes. Minimal cleanup, full flavor, and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Pasta Dish
Cuisine American, Italian
Servings 8 servings**
Calories 243 kcal

Equipment

Ingredients
  

  • 1 lb thin spaghetti (or any other noodle)
  • 1 zucchini
  • 1 shallot
  • 6 oz can sliced mushrooms
  • 15 oz can diced tomatoes
  • 2 tbsp Italian seasoning
  • 2 tsp olive oil
  • Salt & pepper

Instructions
 

  1. Add all veggies and herbs into a large pot with a bit of olive oil.
  2. Sauté until tender.
  3. Add 3 cup of water or vegetable broth and bring to a boil.
  4. Add pasta, cover. Cook noodles per package instructions, stirring occasionally to prevent sticking.
  5. Enjoy!

Notes

**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
 

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.

Nutrition

Serving: 1serving**Calories: 243kcalCarbohydrates: 48gProtein: 9gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 172mgPotassium: 344mgFiber: 4gSugar: 4gVitamin A: 133IUVitamin C: 10mgCalcium: 56mgIron: 2mg
Keyword dairy-free, easy, egg-free, no added sugar, nut-free
Tried this recipe?Let us know how it was!