Name: One-Pot Vegetarian Spaghetti with Mushrooms, Spinach, and Tomatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 teaspoons extra-virgin olive oil; ½ medium yellow onion, chopped; 1 (8 oz.) package button mushrooms, sliced; 2 cloves garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional); 2 cups low-sodium vegetable broth; 1 (14.5 oz.) can fire-roasted diced tomatoes; 10 oz. thin whole wheat spaghetti noodles; 3 cups fresh spinach or baby spinach; ¼ cup grated Parmesan cheese, plus extra for serving; ¼ cup fresh chopped basil or parsley (optional)

Jump to Recipe· 4.3 from 6 reviews

If you are looking for a comforting, easy, and nutritious meal that comes together with minimal fuss, then you have to try this One-Pot Vegetarian Spaghetti with Mushrooms, Spinach, and Tomatoes Recipe. It’s a perfect blend of tender spaghetti noodles, earthy mushrooms, vibrant spinach, and fire-roasted tomatoes all simmered in a single pot for glorious simplicity. The flavors meld beautifully while the ingredients retain their distinct textures, creating a hearty dish that’s perfect for busy weeknights or whenever you want something tasty and vegetarian-friendly without the hassle.

Ingredients You’ll Need

The image shows raw cooking ingredients arranged neatly on a white marbled surface. At the center is a bunch of uncooked yellow spaghetti tied with a red and white string. Around this are eight small white bowls filled with different ingredients: bright red diced tomatoes with some liquid, finely shredded pale yellow parmesan, fresh green spinach leaves, small chopped white onions, sliced light brown mushrooms, finely chopped white garlic, and a pale yellow broth in a clear measuring cup. There is also a small white plate holding two piles of seasonings—one black pepper and red chili flakes—and a white ramekin with light yellow olive oil. Each bowl and plate is clean and simple, showing the natural colors and textures of the ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of straightforward ingredients is all it takes for this delightful dish. Each one plays a crucial role, whether it’s adding savory depth, bright freshness, or essential body to every bite. Here’s what you’ll need:

Extra-virgin olive oil: This forms the flavorful base for sautéing the veggies and enhances the dish’s richness.
Yellow onion: Adds a subtle sweetness and aromatic foundation to the sauce.
Button mushrooms: Bring a satisfying meaty texture and earthy notes.
Garlic cloves: Infuse the dish with classic warmth and a hint of pungency.
Salt: Essential for seasoning and bringing out all the natural flavors.
Black pepper: Adds just the right touch of heat and complements the garlic beautifully.
Red pepper flakes (optional): Offer a gentle kick for those who like a bit of spice.
Low-sodium vegetable broth: Creates a flavorful, light cooking liquid that keeps the spaghetti moist and tender.
Fire-roasted diced tomatoes: Provide a smoky, slightly tangy tomato base that brightens the dish beautifully.
Thin spaghetti noodles: Whole wheat is a great healthy choice that holds up well in this one-pot format.
Fresh spinach: Adds vibrant color, freshness, and a boost of nutrients.
Grated Parmesan cheese: Stirred in at the end for creamy richness and a lovely savory finish.
Fresh herbs (optional): Basil or parsley make wonderful, aromatic garnishes to lift the final presentation.

How to Make One-Pot Vegetarian Spaghetti with Mushrooms, Spinach, and Tomatoes Recipe

Step 1: Sauté the Aromatics and Mushrooms

Begin by warming the olive oil in a medium-sized pot over medium heat. Toss in the chopped yellow onion along with the sliced button mushrooms. Let them cook together for 5 to 7 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture and shrink down. This creates a wonderful caramelized flavor base that your whole dish will build on.

Step 2: Add Garlic and Seasonings

Next, stir in the minced garlic and season everything with salt, black pepper, and if you enjoy some heat, red pepper flakes. Cook for just about 30 seconds more to let the garlic become fragrant without burning, which is key to preserving its bright flavor.

Step 3: Pour in Tomatoes and Vegetable Broth

Turn up the heat to high and add the can of fire-roasted diced tomatoes along with the vegetable broth. Bring this mixture to a boil, letting the flavors really start to meld. The broth will serve as the cooking liquid for the spaghetti, infusing it with rich, savory goodness.

Step 4: Add Spaghetti Noodles and Simmer

Carefully add the thin spaghetti noodles straight into the pot, gently pressing them down so they soften and fit into the liquid. Cover the pot and reduce the heat to medium-low. Let the spaghetti cook undisturbed for about 5 minutes, maintaining a low boil. This ensures the noodles cook evenly and absorb those fabulous tomato and broth flavors.

Step 5: Stir in the Fresh Spinach

Once the noodles have softened, remove the lid and start adding handfuls of fresh spinach to the pot. Stir with a spoon to incorporate the spinach evenly and allow it to wilt gently into the hot pasta and sauce. The vibrant greens brighten up the dish and add a fresh, tender chew that perfectly balances the heartiness of the mushrooms and noodles.

Step 6: Finish with Parmesan and Adjust Seasoning

Remove the pot from the heat and let it rest, covered, for a few minutes. This rest time lets the flavors settle and the pasta finish cooking in the residual heat. Finally, stir in grated Parmesan cheese for creaminess and depth. Give it a quick taste, and adjust salt or pepper as needed before serving.

How to Serve One-Pot Vegetarian Spaghetti with Mushrooms, Spinach, and Tomatoes Recipe

A round white speckled bowl filled with a serving of spaghetti mixed with tomato sauce, sliced mushrooms, and halved cherry tomatoes. The pasta is topped with grated cheese and scattered fresh green parsley leaves. Behind and to the right of the bowl is a large black pot also containing the same spaghetti mixture. To the left, two small brown wooden bowls hold additional grated cheese and chopped herbs on a white marbled surface. The colors are warm with reds, browns, and greens standing out against the neutral bowl and background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped basil or parsley are fantastic garnishes that add a fragrant, fresh note and a pop of green color. A sprinkle of extra Parmesan cheese on top adds a touch of indulgence and an extra savory punch that everyone will love.

Side Dishes

This One-Pot Vegetarian Spaghetti with Mushrooms, Spinach, and Tomatoes Recipe is a hearty enough meal on its own, but feel free to pair it with a crisp green salad or some crunchy garlic bread to round out the meal. Lightly roasted vegetables also make a colorful, nutritious accompaniment to balance the plate.

Creative Ways to Present

For a fun twist, serve this spaghetti in individual shallow bowls and garnish with a lemon wedge on the side to add a zesty brightness. You can also drizzle a little high-quality extra-virgin olive oil or balsamic glaze on top before serving for a gourmet touch that looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers into airtight containers and store them in the refrigerator. This dish keeps well for up to 3-4 days, making it a perfect make-ahead meal if you like to have quick dinners on hand.

Freezing

You can freeze this spaghetti, but keep in mind that spinach and pasta textures can change after thawing. If you choose to freeze it, portion it into freezer-safe containers and consume within 2 months for best quality. Thaw overnight in the fridge before reheating.

Reheating

To bring your leftovers back to life, heat the spaghetti gently in a saucepan over medium-low heat. Add a splash of water or broth to loosen the sauce as needed. Stir frequently until warmed through. Avoid microwaving on high power to keep the pasta from drying out.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While thin spaghetti works wonderfully here, you can use fettuccine, linguine, or even penne. Just keep in mind cooking times may vary slightly based on pasta shape.

Is this recipe suitable for vegans?

The recipe is vegetarian but not strictly vegan because of the Parmesan cheese. You can swap the Parmesan for a plant-based alternative or nutritional yeast to make it vegan-friendly.

Can I add other vegetables to this dish?

Definitely! Feel free to toss in bell peppers, zucchini, or peas to boost the veggie count. Just add them in during the sauté steps or with the broth depending on their cooking times.

How spicy is the dish with the red pepper flakes?

The red pepper flakes add a mild heat that you can easily omit or adjust to your preference. If you like it spicy, stick with the full amount; if not, just leave them out.

What can I substitute for the vegetable broth?

If you don’t have vegetable broth on hand, water can work in a pinch, but the flavor will be less rich. You can also use low-sodium chicken broth if you’re not strictly vegetarian.

Final Thoughts

This One-Pot Vegetarian Spaghetti with Mushrooms, Spinach, and Tomatoes Recipe is one of those gems that feels like a warm hug on a plate—nourishing, flavorful, and incredibly easy to make. Whether you’re new to vegetarian cooking or a seasoned pro, I encourage you to give it a try. It’s a go-to recipe that brings the family together and leaves everyone asking for seconds, all while keeping your kitchen cleanup delightfully simple.